EXECUTIVE CHEF - DMVOur Executive Chefs are a critical ingredient in our restaurant management recipe. They develop and lead our culinary team. The Executive Chef is committed to leading our team, overseeing daily operations to produce high-quality, delicious food to standard, growing our brand, building on our culture of hospitality, and helping to operate a profitable restaurant. As a member of management at Farmers Restaurant Group, you will enjoy a career path that challenges you as a leader and facilitates career growth and development.
Salary Range: $100k - $120k
WHAT OUR EXECUTIVE CHEFS DO:
- Responsible for interviewing, hiring, training, developing, and retaining qualified culinary employees
- Interact with, direct, and supervise kitchen employees on a daily basis in accordance with company standards
- Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery
- Assign and enforce operational goals for kitchen staff
- Identify, address, and document individual employee performance problems
- Understand, follow, and teach food allergy procedures and special orders/dietary restrictions
- Perform weekly inventory, ensuring that kitchen is well stocked
- Train and develop key employees for growth, advancement, and promotion
- Work with culinary team to develop and test new recipes
- Assign production duties to all kitchen staff
- Develop schedule for employees ensuring that the location is fully staffed for each shift and meeting labor targets
- Achieve food and labor costs
- Meet daily with appropriate Manager/Sous Chef(s)/team to coordinate and ensure production standards
- Become proficient in all stations within the kitchen
- Expedite food orders from kitchen stations to dining rooms
- Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines
- Foster an environment of hospitality in which all team members put the guest first in every situation
- Execute established food standards for overall guest satisfaction that meet or exceed company standards
WHAT YOU NEED TO BE AN EXECUTIVE CHEF: - Experience managing in high volume restaurants, with a minimum of five years preferred
- Strong understanding of restaurant operations
- Passion for hospitality
- Demonstrated ability to lead a team
- Capable of identifying problems and determining accurate solutions on each shift
- Fiscally responsible and experienced in achieving food and labor costs
- Love for all things food and beverage
- Be caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence
- Able to speak, read, write, and understand the primary language(s) used in the workplace
- Able to read and follow a recipe to standard
- Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures
- Capable of lifting up to 50 pounds, as needed
- Continuous bending, stooping, reaching, twisting, and use of hands and arms
- May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy
