Location
South San Francisco, CA | United States
Job description
The Executive Chef will work to drive menu development and oversee all aspects of the culinary operations. As such, candidates must possess a creative drive, strong organizational skills, and the ability to lead and motivate a team. They must be ready to work alongside their team as the kitchen is small.
REQUIREMENTS
- 6+ years of culinary/BOH management experience in high-volume, fast paced fine-dining restaurants.
- Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks are following these standards.
- “Lead by example” mentality with excellent leadership qualities; react well under pressure and treat others with respect and consideration.
- Oversee inventory ordering, receiving and rotations as needed.
- Consistently uphold the highest standards of cleanliness and sanitation. Monitor hospitality areas to ensure they are kept clean, safe and compliant.
- Mentor, train and Conduct in the moment coaching to develop our culinary teams.
- Contribute to daily confidential manager shift notes with record of staff, training, service,
- Food issues dealt with during shift; participate in weekly management meetings to develop strategies and processes to improve service and increase sales.
- Foster and maintain open communication between FOH and culinary, as well as all Executive Management.
- Prioritize a collaborative team culture.
- Polite and professional.
- Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. cooking machinery).
- Skilled in direct interaction with guests, and professionalism in all circumstances.
- Able to build effective relationships based on respect, trust, and integrity with client and team is required.
- Reliable, flexible, and a team player.
*Commitment to perfection and genuine passion for hospitality
OTHER REQUIREMENTS
This is a full-time position. Candidates must be willing to have flexible schedules and must be willing and able to work, holidays, late nights and weekends.
Candidates must be able to lift 40 pounds and work on their feet for extended periods of time.
Your day-to-day:
- Manages all culinary team & kitchen employees.
- Scheduling of culinary team & kitchen employees.
- Tracks the kitchen's inventory, places orders, monitors equipment maintenance, and condition, and ensures that a kitchen operates alongside state and federal health and safety codes.
- Communication to the FOH team of menu items and techniques.
- Creates and maintains a sound working relationship with all preparation personnel.
- Must be familiar with health requirements, OSHA regulations, and Department of Labor regulations as they pertain to all kitchen and restaurant employees.
The Basque Cultural Center is an equal opportunity employer. At The Basque Cultural Center we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Job tags
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