Executive Chef directs and oversees kitchen operations, including menu development, purchasing, inventory, cost control and sanitation. Creates and updates menus that will appeal to customers, utilize seasonal ingredients, and maximize profits. Being an Executive Chef develops and tests new recipes. Solicits and studies customer feedback to maintain high standards of quality and satisfaction. Additionally, Executive Chef troubleshoots and resolves operational issues. Complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. Typically requires a bachelor's degree in culinary arts or equivalent. Typically reports to top management. The Executive Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. To be an Executive Chef typically requires 3+ years of managerial experience. Capable of resolving escalated issues arising from operations and requiring coordination with other departments. (Copyright 2024 Salary.com)
Are you a Restaurant Leader and Manager?
We are always on the lookout for Talent! - General Managers, Executive Chefs, Assistant Managers, Managers on Duty, and Shift Managers
We have restaurant openings:
In Prescott, Arizona, at Murphy's, Gurley St. Grill, and The Office Cantina
And in Kingman, Arizona, at Hualapai Mountain Resort, Kingman Airport Cafe, and Mattina's
If you love working leading in restaurants, this is a great place for you!
Here are all of our Restaurant Jobs - Please spread the word!
Dishwasher
Busser
Server
Server Assistant
Bartender
Expeditor
Cook
Line Cook
Prep Cook
Breakfast Cook
Dinner Cook
Fine Dining Cook / Chef
?Sous Chef
Executive Chef
Kitchen Manager
Assistant Manager
General Manager
We are always hiring Superstars in Prescott, and Kingman, AZ !
JOB OVERVIEW
The Executive Chef is responsible for leading a team of culinary professionals that delivers high quality, great tasting food: proper food safety and sanitation procedures and profitability. The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the team to ensure menu items are executed with excellence in the restaurant.
Reports to General Manager and Director of Operations
Works with GM to address their concerns and needs
Sous Chefs and Kitchen Managers report directly to Executive Chef
Demonstrates Key Leadership Competencies:
Position Summary
FINANCIAL
* Proactively manage all recipe yields, recipe preparation times, produce costs, rotation of product, and waste to ensure the budgeted food cost goals are met or exceeded without sacrificing the guest experience.
* Effectively identify financial trends and operation opportunities by utilizing P&L and other financial reports.
* Execute menu items within specified cost parameters to enable achievement of business targets while delivering on flavor and quality requirements i.e., guest counts, margin, menu mix and sales.
*Manage the budget and oversee the product order process for private parties, community events, food development and tastings.
* Oversee all kitchen scheduling and make sure it stays within the guidelines of the budget.
* Oversee ordering to make sure food cost is within the guidelines of the budget.
GUEST
* Establish guest service, satisfaction & loyalty as a priority through personal example and follow through
* Ensure the culinary staff appropriately supports and assists the service team by providing all products needs to execute a competitively superior dining experience.
* Ability to create daily features & individualized wine dinners & cocktail specific menus that are brand appropriate, functional, inspiring, creative and modern.
* Remain current on consumer and local market trends: support others in defining areas for brand-building opportunities to serve exceptional distinctive food and deliver food news.
* Keep menus currant and innovated i.e. sunset, happy hour, seasonal, brunch, lunch and dinner
EMPLOYEE
*Select top quality talent to ensure team capability can achieve goals and objectives.
* Always Model & demonstrate a professional image and ensures cleanliness and good personal hygiene of self and others.
*Develop team members by seeking out and supporting menu roll outs, ongoing food training demonstrations for service and culinary teams, training, development and other professional growth opportunities: manage individual and team performance through coaching, feedback, 1 on 1’s and individual appraisals.
* Teach, share and coach professional culinary standards and techniques.
* Partner with Marketing team by providing all necessary information in a timely manner.
* Support individual and team performance through actions demonstrating strong team orientation and feedback.
PROCESS EXCELLENCE
* Plan, organize, monitor, and control all aspects that are vital to the daily operations i.e., line checks, ticket times, kitchen labor including scheduling, daily communication with staff, meat cutting, inventory, safety and sanitation procedures, Steritech Inspections, food flavor quality and handling, recipe adherence.
* Establish operational improvement objectives and implements specific action plans.
* Maintain impeccable standards for a clean kitchen
* Model and demonstrate a passion for cooking, food flavor and quality standards.
*PERSONAL LEADERSHIP
*Is truthful and forthright with self and others aligns words and actions understands and refuses to cross ethical boundaries even when unpopular: works for the common good, not for personal gain.
* Communicates effectively and with Candor/ Engages in open, honest and candid conversations with others: accurately and concisely conveys key points and main messages across different settings and audience.
PEOPLE LEADERSHIP
* Coaches and Develops, engages in regular, frequent, and supportive communication and feedback, facilitates professional development to help employees maximize their performance and reach their fullest potential.
BUSINESS LEADERSHIP
Thinks Strategically about the business/ Draws upon a solid understanding of the business (e.g. the industry, operations) to critically evaluate pertinent issues, situations, and events: sees clearly ahead: anticipates future consequences and trends: uses broad perspective to make sound decisions
RESULT LEADERSHIP
Defines and Achieves Excellence with Accountability/ persistently strives for the right goals, and measures success in terms of the results achieved: realizes excellence through successfully translating visionary through leadership into action holds self and others accountable to a high standard of excellence and performance.
ALL employees are expected to abide by all company policy and procedures at all times. Managers (exempt employees) must abide and enforce company policy and procedures at all times.
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0 Executive Chef jobs found in Flagstaff, AZ area