The Executive Chef is the leader for all things culinary at the location - from setting the menu standards to training team members and being the face of Levy on social media.
Food is a central part of the guest experience and the Executive chef is the visionary behind that food. The ideal candidate will be an experienced food and beverage leader.
A great coach with commercial acumen, who can get the best out of people and continually drive operational performance and execution.
RELOCATION FUNDS AVAILABLE Detailed Responsibilities
- Proactively coaching and motivating team members to deliver their best
- Identifying opportunities and driving improvements in both the food and financial performance
- Overseeing all aspects of a safe and sanitary culinary department
- Working closely with the purchasing and finance teams to develop an offer that delivers financially and delights our guests
- Building and developing the on-site culinary team
- Working closely with the regional and Home Office culinary teams to continually evolve the food experience for guests
- Support efforts to drive revenue by participating in social media activities
- Overseeing equipment maintenance routines
- Ensuring the creation of appropriate par levels in line with sales forecasts
- Creating and distributing team members schedules in line with revenue forecasts
- Overseeing menu design and updates in line with food trends and internal data, cost of goods, and popularity
- Creation of menu build diagrams
- Maintenance of recipe specifications, partnering with the purchasing team to continually update based on product availability and pricing
- Overseeing all routine kitchen management procedures including (but not limited to) opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control
- Creation of customized group sales / event menus in partnership with the sales teams
- Setting standards for chef table setups
- Creation of prep sheets and line layout diagrams to ensure consistent and efficient food production.
- Delivering training and coaching to team members on both the menu and general culinary skills
- Management of team member breaks to ensure the well-being of all team members
- Attending location management team meetings to maintain and build collaboration with other departments
- Delivery of pre-shift meetings to set the tone for events
- Conducting progressive discipline with team members to address any issues in relation to performance
- Completing onboarding and orientation for new members of the culinary team
- Ensuring all elements of food ordering, delivery, prep, transportation, and service are conducted to a high standard in line with Levy’s sanitation and safety Core Signatures
- Responding to emails / phone calls and other communication in a timely manner
- Ensuring calorific analysis is carried out on all menu items in line with FDA guidelines
- Partnering with the purchasing and operations teams to identify and proactively prevent loss of product
- Partnering with other departments and the regional team on community outreach programs
- Managing support travel by team members for other locations
- Management of culinary department budget
- Other duties as assigned Job Requirements
- 5+ leadership experience in a culinary leadership position
- Ability to taste and evaluate food and beverage products
- A culinary degree is preferred
- High level of computer literacy
- Understanding of financial concepts
- Passion for hospitality, food, and retail
- Excellent interpersonal and stakeholder management skills
- Experience in the use of social media is preferred Employment Type : Full Time Years Experience : 5 - 10 years Salary : $100,000 Annual Bonus / Commission : Yes
29 days ago