Job Description

JOB DESCRIPTION: Executive Chef

Position: Executive Chef/ CDC

Accountable to: Corporate Executive Chef

Supervises: Sous Chefs, Line Cooks & Culinary Team (40 plus Hourly Staff)

Purpose

Provides Culinary leadership and directs and supports the team to ensure the consistent execution of Unconventional Diner to ensure quality standards, operating systems, procedures, philosophies, and cultural icons.

Qualifications:

• Minimum 3 to 5 years direct kitchen leadership experience
• High level organizational skills with multi‐tasking capabilities
• Strong organizational skills and attention to detail, with an emphasis on follow-through.

• Computer proficient with a strong knowledge of Microsoft/Google platforms
• Highly self‐motivated, Entrepreneurial spirit, results driven and profit oriented.
• Strong analytical skills with experience in P&L management, budgeting, and forecasting of purchases and schedules.
• Experience with menu development, analysis, and costing
• Experience managing large banquet events along with custom event menu development.
• Ability to adapt to changing priorities and manage workloads with minimum direction.
• High attention to detail and follow through
• Dependable, reliable, and highly motivated
• Culinary school background a plus
• Ability to communicate effectively in English
• Ability to speak and understand Spanish a plus

Key Accountabilities

• Ensure consistent adherence to Love Makoto quality standards, operating systems/procedures, and sanitation and safety regulations/ requirements
• Actively develop Sous Chefs and hold them accountable for developing hourly Back of House staff to support the organization’s talent pipeline and drive growth.
• Strong desire to coach and mentor aspiring professionals by providing well rounded training programs with opportunities to cross train positions and advance their scope of responsibilities
• Experienced in hiring the best available candidates for each position, and in developing and managing a successful team through goal setting, feedback, and follow up.
• Hands on management style, with the ability to effectively manage and motivate a diverse staff through clear communication of objectives and expectations
• Flexibility and a willingness to jump into any role at a moment’s notice
• Certified and well versed in sanitation controls and auditing with the ability to train staff accordingly and hold them accountable to sanitation standards
• Well‐developed conflict resolution skills and strong interpersonal skills

• The ability to take initiative with little direction and the ability to learn quickly

• Well‐developed organizational skills and the ability to manage multiple projects/deadlines
• Impact restaurant profitability through effective financial management
• Assist New Restaurant Openings as required

Responsibilities

Quality Standards

• Role model and actively coach restaurant teams on food voice (and rubbernecking).
• Actively monitor food execution. Continuously coach the Back of House Team to ensure adherence to recipe and proper preparation and plating technique.
• Understand ‐ at expert level ‐ all aspects of menu production. Continuously observe, evaluate, and correct as necessary all aspects of production, including recipe adherence, food quality, storage, and kitchen maintenance.
• Actively participate in food reviews with the Corporate Executive Chef and GM. Provide feedback to the entire Back of House Team.
• Continuously gather and review feedback from the field regarding quality issues or inconsistencies. Analyze problems to identify root cause and take necessary action to rectify.

Menu Development

• Research, develop, and test potential recipes for twice‐a‐year menu enhancements, to include identifying, sourcing and evaluating new ingredients and equipment as required and testing/refining real‐world application (e.g., appropriate cooking techniques, presentation etc.).
• Stay abreast of culinary trends and best practices to drive informed menu decisions.
• Assist in the analysis of current company sales mix to determine and prioritize need for specific menu category additions and deletions.
• Plan, organize, and direct restaurant‐level new menu recipe presentation for Corporate Executive Chef evaluation and approval.
• Provide calculations of preliminary food cost percentages to the Corporate Executive Chef to assist the decision‐making process.
• Create, standardize, and maintain new menu recipe documentation at restaurant‐level.
• Determine and coordinate new menu item line station assignment.
• Assist in coordinating system updates, purchasing activities and logistics to support new menu rollout.
• Plan, organize, and execute new menu food demonstrations and hands‐on training sessions.
• Oversee all aspects of menu development for daily features and weekly specials for restaurant. Submit items for Corporate Executive Chef approval ‐ based on taste, appearance, ease of execution, cost and brand alignment.
• Review feedback from the team to assess any challenges post‐rollout and implement necessary adjustments.
• Expected to continue self‐education of food trends through networking, books and periodicals.

Operations

• Maintain full and properly trained Back of House staff to operate the restaurant effectively.
• Ensure the Back of House is properly staffed for all shifts.
• Teach and monitor daily routines in the Back of House. Provide support and direction to ensure adherence to operating systems, procedures, and standards.

• Manage all Back of House systems within the restaurant.

• Manage BOH administrative procedures, to include staff files, health department reports, schedules, production sheets/pars, ordering pars, and inventory procedures.
• Maintain strict adherence to proper food safety and sanitation procedures.
• Ensure a safe working environment in the Back of House to reduce the risk of injury and accidents. Complete accident reports promptly in the event of an injury

• Actively support security procedures in the restaurant to protect employees, guests, and company assets.

• Actively manage housekeeping systems and on‐going repair and maintenance programs to properly maintain the restaurant.
• Works with restaurant General Manager to ensure that company service standards are met by providing the service staff with knowledge of our products.

People

• Manage the hiring, supervision and development of staff. When necessary, manage employee counseling and discipline (which may include terminations).

• Ensure complete and proper documentation for all personnel actions (hiring, performance review, disciplines, etc.)

• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews/conversations.
• Ensure all training materials, schedules and guidelines required for Back of House staff training are being followed.
• Continuously evaluate staff and actively assist the identification, development, and promotion of key talent through sponsorship of high potentials and participation in and support of company‐provided training and development programs and initiatives.
• Build a culture of transparency and trust in the restaurants through ongoing, direct communication and open two‐way feedback.
• Monitor staff morale and take action to correct breakdowns in employee satisfaction and engagement at the restaurant level.
• Oversees training for sous chefs to ensure the development of their leadership skills, culinary skills, and team building through detailed development plans.

• Maintains a positive employee relations climate through direct communication and soliciting feedback. Directs staffing, training, and evaluation of kitchen employees on a quarterly basis in accordance with policies and procedures.

Financial Management

• Achieve budgeted goals for each accounting period.

• Continuously evaluate purchasing practices and usage levels of ingredients to ensure the restaurant is operating in a cost‐effective manner without any compromise to quality standards.

• Coordinate and direct new product and ingredient testing programs so that quality upgrades and potential cost savings can be evaluated.
• Monitor daily operation for improper food handling and other causes of unnecessary waste. Lead action to correct.
• Maintain detailed records of product purchased and used for menu R&D so accurate projections and daily requisitions can be made for the test kitchen.

• With the General Manager, maintain financial responsibility for the restaurant level P&L.

Physical Requirements

• Able to work 10‐hour plus shifts
• Able to stand, sit or walk for extended periods of time
• Able to grasp, lift and/or carry up to 50 lbs. as needed
• Finger/hand dexterity to operate kitchen machinery and knives

• Able to withstand changes in temperature, occasional smoke, steam and heat
• Able to work in a confined area
• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, presentation and preparation

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