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.