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Location

Canton, OH | United States

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Job description

Shula’s Restaurant Group

Job Description

Executive Chef

Reports to: General Manager, Corporate Executive Culinary Director

Position Overview:

The Executive Chef is responsible for all BOH and Culinary Operations. They must ensure success on all levels; from the hiring and training of the staff, purchasing and sourcing of ingredients, cleanliness and sanitation, the profitability of the restaurant. The Executive Chef must work as a mentor, side by side with the staff, with a willingness to roll up their sleeves and lead by example. They should be detail oriented, with an ability to problem solve while being consistent in their thoughts and actions. They must not only embrace Shula’s Restaurant Group culture of genuine hospitality, creating memorable guest experiences, delivering quality and consistency, operating with integrity, and delivering financial results, the must be able to instill this culture into the staff and restaurant.

In addition, the Executive Chef will be responsible for overseeing the cost control measures and profitability of the kitchen operations. Therefore, they must have a strong business mind with knowledge of P&L accountability.

Examples of Responsibilities and Duties (Including but not limited to) :

•   Managing food specs and recipes – ensuring that all food items are prepared according to the standardized recipes
• Managing all aspects of food production – setting levels for food preparation to help eliminate waste and anticipate business volumes
• Purchasing of food items and operating supplies – souring the best possible ingredients and operating supplies at the best possible price; sourcing new items and operating supplies as part of an ongoing process to reduce costs
• Staff training and development – train and mentor kitchen staff, imparting culinary skills, techniques, and knowledge about ingredients and cooking methods
• Quality control – oversee the preparation and presentation of dishes to ensure they meet the restaurants standards, regularly taste-test dishes, inspect plating techniques, provide feedback to kitchen staff to uphold quality standards
• Managing vendor relations – negotiate purchase prices, monitor pricing and product availability, coordinate deliveries to ensure the kitchen has the necessary ingredients to meet demand
• Budgeting and Cost control – monitor purchasing by using a declining budget, analyze financial and labor reports, identify cost saving opportunities, implementing cost saving strategies to optimize kitchen operations with sacrificing quality
• Health Safety Compliance - complies with food safety standards and sanitation requirements, conduct regular inspections, implement corrective measures when necessary, and educate kitchen staff about proper hygiene practices
• Maintaining impeccable cleanliness and sanitation standards
• Kitchen systems and implementation – create and implement systems to help with inventory management, waste reduction, kitchen efficiency, production and ordering
• Innovation and adaptation - Staying informed about culinary trends, dietary preferences, and customer demands to innovate and adapt the menu to changing tastes
• Leadership and team building - sets the tone for teamwork, professionalism, and excellence; lead by example, inspire creativity, and foster a culture of continuous improvement and collaboration among kitchen staff; effective communication and conflict resolution skills are essential in maintaining a positive and productive work environment
• Other duties as assigned

 

Other:

Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules that reflect the business needs of the restaurant. In addition to the responsibilities and duties listed above, this position must be willing and/or able to perform all duties in support of the overall restaurant operations. These duties will be assigned by the owner/operator as deemed appropriate and necessary.

 

Specific Job Knowledge, Skill, and Ability:

 The candidate must possess the following knowledge, skills, and abilities. They must be able to demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation, using a combination of skills and abilities.

➔ Must possess operating knowledge of both FOH and BOH operations

➔ Must demonstrate a high degree of technical culinary skills

➔ Must have strong employee and kitchen management background

➔ Must have the ability to manage all operating expenses

➔ Must demonstrate the ability to work within established SOP’s and Systems

➔ Must have the ability to work within budget

➔ Must have knowledge of and ability to read P&L statements

➔ Must have the ability to walk and stand for long periods of time - up to 10 hours a day

➔ Must have the ability to lift and carry weight up to 50 lbs.

➔ Must have the ability to speak, read and write English sufficiently to communicate with customers, team members, and owner/operators

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Job tags

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Salary

$75k - $95k