1856 - Culinary Residence - A Teaching Restaurant - Executive Chef

Job Summary :

The Executive Chef will work directly with the Chef in Residence to create and oversee the execution of the restaurant a la carte lunch menu, and dinner tasting menu.

The Executive Chef will work with the Director of Culinary Innovation and Training on a bi-weekly afternoon tea service menu.

1856-Culinary residence is an upscale teaching restaurant and AAA 5-Diamond designation with goals of becoming the first Forbes 5-Star restaurant in the state of Alabama.

Supervisory Responsibilities :

• Ensure each employee will be able to follow the established recipe and plating guide provided to exact specifications, executing aesthetically pleasing and creative presentations.
• Instructs cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Supervises or coordinates activities of cooks or workers engaged in food preparation.
• Oversees the education and KABS execution of the culinary lab rotations for HOSP 2400 and HOSP 4300.

Duties & Responsibilities :

• Use regional and seasonal ingredients produced by AU Horticulture department, to create the ultimate dining experience.
• Work with Purchasing in the purchase and procurement of specialty items.
• Work with Director of Culinary Innovation and Training on BOH curriculum
• Plan, prep, set up, and provide quality service in all areas of restaurant production, including, but not limited to, all menu items supplied by the outlet kitchen.
• Deliver requested menus on time to meet business and educational deadlines.
• Work with Front-of-House Management on all menu descriptions and plating guides.
• Monitor all mise en place to ensure it is completed to established standards.
• Maintain and contribute to a positive and clean work environment.
• Control food and labor costs complete with necessary documentation
• Season food properly according to the recipe instructions.
• Properly rotate the product in the walk-in cooler and control wastage.
• Clean and maintain equipment properly.
• Maintain and strictly abide by state sanitation / health regulations and hotel requirements.
• Manage BOH team to organize and set up workstations fast and efficiently.
• Manage BOH team in daily preparation of all menu items
• Run the pass during service and / or delegate this duty to chef de partie
• Rotate, label, and date all food produced in the kitchens.
• Perform daily, weekly, and monthly kitchen inventories.
• Coordinates scheduling with the restaurant chef, providing coverage across all service times in 1856-Culinary Residence, as needed.
• Ensure all guest special requests and dietary needs are met.
• Performs other related duties as assigned.

Required Skills & Abilities :

• Ability to work in a fast-paced, intense work environment.
• Ability to be a clear thinker, remain calm, and resolve problems using good judgment.
• Strong leadership and teaching skills.
• Excellent written and verbal communication skills.
• Knowledge of Microsoft Office Products
• Work well with others in a team-focused environment.
• Excellent interpersonal and customer service skills.
• Communicate with all internal customers efficiently.
• Basic mathematic skills.
• Knowledge of food production.
• Up-to-date knowledge of cooking techniques, recipes, and trends.

Education & Experience :

• High school diploma or equivalent vocational training certificate is required.
• 5+ years of experience in the culinary field is required with a proven track record.
• Previous experience in fine dining preferred.

Physical Requirements :

• Prolonged periods of walking, standing, and sitting.
• Must be able to lift up to 50 pounds at times.
• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.

An Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation.

It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.