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DESCRIPTION:
Award winning, upscale Italian restaurant in San Diego is seeking a strong Executive Chef to lead the BOH team towards daily excellence. Our restaurant is a neighborhood treasure, focusing on Italian hearth cooking, sourcing only the finest ingredients to prepare beautiful handmade pastas and nostalgic dishes that highlight the most culturally rich regions in Italy. The Executive Chef will be responsible for the culinary operations in their respective market. The primary focus will be on people, food, repair & maintenance, events and COGs. This position will report directly to the VP of Culinary. **Candidates must have extensive experience with traditional, handmade pasta and have a minimum of 3 years experience as a CDC or Executive Chef in a fine dining/award winning restaurant.
RESPONSIBILITIES:
FINANCIAL (COGS). Work with VP of Culinary and Main Office to establish and achieve clear profitability, performance goals and metrics:
Create periodic financial forecasts for the business to show blended COGS and labor percentages for BOH
Monitor CTUIT data on a daily and weekly basis to find areas of opportunity
Ensure all managers are reviewing monthly inventories and are making adjustments to ordering habits to meet our goals
Reviewing storage locations to ensure product pars are strategic and the BOH is operating organized and efficiently with the space given
Guide CDC, managers, and sous chefs in monitoring ordering habits, as well as labor habits to ensure labor/food cost goals.
Monitor staff schedules and staffing pars to ensure we have an appropriate number of staff members on each shift
Work with Home Office, CDC and Culinary Leadership to determine what capital improvements are needed in the kitchen and restaurant spaces.
PEOPLE: Work with the BOH leaders to grow the company brand and culture:
Be the standard you wish to set and constantly look to inspect what you expect from your leaders
Hold management team accountable to achieving goals and strategic plans
Constantly coach and train chefs and line cooks to better regulate inventory, staffing, food costs, and service flow
Continuously seek opportunities to connect with our community internal and external to the business
Coach Chefs on having strong relationships with vendors.
Review staffing templates as well as shift times to ensure kitchen is running smoothly while maintaining a baseline labor percentage
Review shift notes and follow up promptly with restaurant management to resolve issues, provide answers, and assure that company standards and culture are not being sacrificed.
Holding interviews for potential BOH culinary leaders, and employees including facilitating any termination of a BOH manager, and employee.
EVENTS: Work with regional events manger to be running point on events
Oversee and execute any offsite or large buyout events in the market
Track COGS and labor for events and see that it is accounted for correctly
Assemble team and equipment needed to facilitate offsite events
FOOD: Work with the BOH leaders to ensure recipes are followed and food is up to standard
Oversee prep and flavor profiles, plating and portioning, new menu execution
Ensure all kitchen is receiving correct and quality products
Inventory and storage locations dialed in
Managing the cleanliness and organization of the restaurant
R&M: Work BOH leaders to keep up with any maintenance and repair
Work off of our approved vendor guide to facilitate and repair and facility maintenance
Work with onsite teams to make sure we have SOP for pest control and routine deep cleanings
Upkeep maintenance on all cooking equipment and BOH infrastructure
SKILLS & KNOWLEDGE:
Excellent communication skills (verbal/oral/listening)
Expert on all areas of the employee lifecycle; hiring, training, feedback, growth, acknowledgement, employee exits
Excellent understanding of our culture/philosophy
Excellent kitchen and BOH operations knowledge
Excellent food and beverage knowledge, specifically in Italian food, beer, and spirits
Multi-tasking, problem solving & delegation
Initiative & follow through
Attention to detail
Understanding of Microsoft Office Suite (Excel, Word, Outlook, Power Point)
Understanding of restaurant POS systems TOAST, CTUIT, TripleSeat and all other systems
EXPERIENCE:
3+ years of restaurant management experience at CDC level or higher
3+ years experience in fine casual or fine dining, high volume and sales preferred
EDUCATION:
Bachelors Degree or Certification in Hospitality-related field or equivalent expertise gained from time on the job is preferred
PHYSICAL:
Must be able to stand and/or walk for extended periods of time.
Must be able to reach with arms and hands, bend, kneel and crouch and lift items between 10 and 15 pounds.
COMPENSATION & BENEFITS:
Competitive Salary- $115,000-$130,000 DOE
Medical (% varies with plans, Vision/Dental available at cost)
PTO/Sick Pay
Monthly dining allowance for R&D
Parking
HRiQ
