The Executive Chef will  oversee all of F&B 575’s culinary operations to ensure maintenance of quality standards, staff performance, and guest satisfaction.

KEY RESPONSIBILITIES 

Financial

• Establish the departmental annual operating budget in advance for approval by Regional Director of F&B Operations.
• Ensure that the departmental operations budget is strictly adhered to and that all costs are strictly controlled.

Administration

• Attend meetings and briefings with other department heads as determined by the General Managers.
• Ensure that all departmental reports and correspondence are completed punctually and accurately.
• Develop food & beverage policies as needed.
• Submit monthly report to the Regional Director of F&B Operations detailing departments’ results for the past month and departments activities in the ensuing month.

Personnel

• Ensure all employees report for work punctually, wearing the correct uniform at all times.
• Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development.
• Ensure that all employees have a complete understanding of and adhere to the company’s employee handbook.
• Interview and subsequent selection of potential employees in liaison with Human Resources and the Regional Director of F&B Operations.
• Conduct employee evaluations and review their general performance, discuss existing performance and areas of improvement.
• Conduct departmental orientation programs for new employees to ensure they understand the policies and operations of the company.
• Ensure that all staff provides courteous and professional service at all times.
• Coach and counsel team to ensure they follow company policies and standards, issue formal record of employee counseling when needed.

Operational

• Constantly review and appraise the procedures with the department to ensure quality of service and product at all times.
• Monitor the staff skills within the department and plan training programs to rectify any service deficiencies.
• Conduct regular briefings with the department staff, ensuring good communications at all times.
• Ensure that overtime within the department is minimized and authorized.

• Evaluate staffing levels in accordance with business demand, providing recommendations for adjustments whenever possible.

• Ensure monthly stock take is taken for all operating equipment in all stores and outlets.
• Encourage good communication between the restaurant team and kitchen brigade.
• Liaise with Sales and Events regarding special requests for private and group functions.
• Ensure minimal wastage of product.

• Ensure that sanitation, hygiene, and safety standards are met by enforcing compliance with state laws and regulations, ensuring proper food storage and handling techniques by all staff, and enforce a high standard of personal hygiene and appearance.
• Ensure a safe working environment by overseeing regular maintenance of equipment, being proactive in accident prevention and diligent in eliminating safety hazards.

• Be flexible with your schedule and willing to work until the job is done.
• Develop creative menus and daily specials and supervise their implementation, ensuring all items are prepared correctly day in and out.
• Any other duties as directed by the management.

REQUIRED EXPERIENCE AND QUALIFICATIONS

• Culinary Arts degree preferred.
• 5+ years experience in a head chef or managerial kitchen position.
• NYC Food Handler’s certification
• Vast knowledge in culinary arts, including any new up and coming food trends.
• Proficient in Microsoft Office.
• Excellent time management and organizational skills.
• Proven leadership and creative abilities inside the kitchen.