Executive Chef

• Make intelligent, thoughtful decisions on their own.
• Teach, inspire, delegate, and orchestrate their team.
• Communicate clearly and proactively with all teams.
• Use organizational tools and structured routines to stay on top of heavy workloads.
• Remain calm, even when there's a lot going on.

OVERSEE THE DEVELOPMENT OF OUR MENUS

• Maintain a menu that “makes sense” for our concept, our guests, and our staffing structure
• Monitor data (sales, trends, reviews, anecdotal evidence from staff) to inform menu development
• Provide recipes and pickup instructions prior to the launch of new items, in our company format
• Update and recirculate recipes and pickup instructions for existing items, as real-time issues arise
• Keep our menu seasonally appropriate
• Maintain a 33% food cost for each day-part, with smart costing, plating, and waste management
• Show a near-perfect understanding of our product and its flow, ensuring quality and infrequent 86’s

EXHIBIT EFFECTIVE COMMUNICATION WITH OUR KITCHEN STAFF

• Vocalize the same standards of cleanliness, speed, and organization, day in and day out
• Provide positive and negative feedback often to drive home those standards
• Ensure that all new dishes and systems, changes to dishes and systems, and general team feedback, are always memorized via email, addressed in all-team lineup, and reinforced in real time

TRAIN AND OVERSEE OUR SOUS CHEFS

• Ensure that the Sous Chefs are executing against the job description and daily schedule provided
• Double check the work of the Sous Chefs and provide consistent and frequent feedback
• Delegate small projects to the Sous Chefs, taking time to brief them in and check in along the way
• Complete comprehensive check-ins with the Sous Chefs every day

BUILD AND TRAIN OUR HOURLY KITCHEN TEAM

• Foster a motivated and trusting team, with a collaborative and hardworking environment
• Do all hiring, firing, scheduling, and discipline, to ensure a cohesive and appropriately staffed team
• Oversee the onboarding of new hires, from gathering of personal information to reviewing manuals
• Ensure all new employees receive dedicated training, according to a developed training plan
• Publish schedules at least 3 weeks out, considering volume, RTOs, trainings, and employee skill levels
• Conduct employee reviews every 6 - 7 months, providing ownership with a written draft and compensation recommendations at least 7 days prior to the review, in our company format
• Address interpersonal issues as they arise

MANAGE THE OPERATIONAL SYSTEMS WE RELY ON IN OUR KITCHEN

• Keep our Daily Documents up-to-date in real time, including but not limited to: Order Guides, Prep and Inventory Lists, Daily Order Sheets, Kitchen Count Sheets, and Cleaning Checklists
• Maintain accurate PARs on our Prep List, reflecting Resy, Toast, and our Events Calendar
• Maintain an Operations Manual that provides clear instructions on how employees should use our daily documents and communicate important SOPs (VIP Policy, Mods, Staff Meal, Expediting, etc.)
• Concept new documents and SOPs in response to changes and issues
• Make recommendations for our Employee Handbook to our Ownership and Operations Manager
• Set up accounts and payment for new Vendors and ensure those Vendors are being paid

COLLABORATE WITH OUR FRONT OF HOUSE TEAM FREQUENTLY

• Work alongside the General Manager to create a singular guest experience and ideate improvements
• Ensure the FOH Staff understands menu changes, and is excited about them, before dishes go live
• Facilitate a positive relationship between the FOH and BOH teams
• Notify FOH Managers of menu changes with at least 48 hours notice, in our company format

EXHIBIT AN ABILITY TO ORGANIZE AND IMPROVE, WITHOUT THE NEED FOR MICROMANAGEMENT

• Notice issues and make the adjustments required to solve them permanently
• Provide a weekly to do list outlining the week’s priorities and making note of long-term tasks
• Adhere to the consistent daily schedule provided by our Ownership and Operations Manager
• Utilize any organizational tactics that allow you to deliver on your duties relentlessly and thoughtfully

MANAGE THE KITCHEN FACILITIES AND ENSURE COMPLIANCE

• Fixing, or communicating with someone who can fix, equipment and facilities in the Back of House
• Ensuring our facilities are to code