Executive Chef
Company: Bartaco
Location: Charleston
Posted on: May 9, 2024
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Job Description:
Description:The Executive Chef (EC) serves as a leader to ensure
the culinary & operating standards of bartaco are met or exceeded
within their own restaurant. The EC is responsible for upholding
the highest quality standards of the bartaco menu by being
well-versed and an expert in the recipes, plate & product
specifications, and cooking techniques of the menu. They need to be
familiar with and drive sanitation regulations and showcase those
standards within their own operation.This position is also
accountable for having a direct impact on the profitability of the
operation. They will be responsible for managing a large inventory
of perishable food items and maintaining or exceeding cost control
& labor % all the while not compromising on standards.They will
need to be able to recruit, hire, lead, coach, and develop the
kitchen and FOH staff to ensure meals are prepared in a timely
manner and at the highest level of quality. The chef is also
accountable for properly educating the team on Menu knowledge; both
FOH and BOH. The chef is solely responsible for developing key
hourly employees and sous chefs to further deepen our talent
pipeline.Leadership: Bring to life the bartaco touchstones. Engage
management and line staffLead the unit by role modeling the highest
level of bartaco culinary standardsActively participate and
contribute to the weekly regional, monthly GM & Chef
callsParticipate and partner with the GM in the weekly GM
meetingsWork with the GM, Sous Chef(s), and Key Hourly Team to
drive the Culinary OperationGuest Engagement: Ensure we are
actively engaging with guests, before, during, and after their
experience.Commit to passionately, intensely, uncompromisingly
humble hospitality and high-quality guest experienceConsistent
execution of Food, Beverage, Service, and Hospitality that aligns
with the bartaco brandParticipate in local marketing functions and
events to promote brand recognition at the highest level of
qualityEngage and interact in the guest experience by stepping out
from the Back of the House and cultivating regularsBusiness Acumen
and CompliancePossess a maniacal and uncompromising approach to
food production and food quality standardsProperly execute the
daily Kitchen Operational SystemsKeep systems binders complete, up
to date, and organized with proper documentation of all
systemsPractice proper sanitation and safety at all times with
compliance to general standards and Health Department regulations
to protect the health and welfare of our guests and
co-workersParticipate in Steritech third-party sanitation audits
and create actionable items to resolve any outstanding items
identified in the inspectionComprehensive knowledge of all the
components contributing to food & labor cost controlOrder and
receive approved products in the correct unit count and condition
by following the bartaco receiving guidelines.Work with purchasing
to help foster a professional relationship with approved vendors
and any issues that arise when following the receiving
disciplinesProperly execute menu rollouts and plan for a successful
implementationHave a good understanding of each units R&M needs
and be able to partner with the facility department as well as
communicate effectively to the GM & RD to keep all restaurant
equipment in satisfactory, working conditionLead a best in class
approach to cleanliness, safety, sanitation, and food safety in the
restaurantPartner with the GM and create proper staffing levels and
schedules that achieve excellence in operations and own the fiscal
performanceEmployee DevelopmentInterview and approve all hiring for
hourly kitchen employees for your restaurantActively drive
recruitment of talent to the restaurant, and retain talent by
inspiring, teaching, and embracing a culture of developmentEnsure
that operational and training standards are consistently followed
and executedEffectively lead by demonstrating a professional
approach with coworkers demonstrating great leadership skills,
ethics, and team developmentConduct success evaluations and
performance evaluations on a timely basis; provide clear,
transparent, honest feedback to the team on performance measures
and recommend promotions or set corrective actions when
appropriateEffectively identify and develop internal talent with
success to help with the overall companys need for a talent
pipelineSupport Training Daily Menu Item of hourly team members by
being involved in daily training demos and lineupsHold all
employees accountable to the bartaco goals, and standardsProperly
communicate and create an environment where new company initiatives
are supported and embraced by the staffRequirements:Additional
Skills and Responsibilities:Exude excellence in Hospitality both
for internal and external guestsPossess excellent strategic
planning skills, with an emphasis on delivering, executing and
assessing, and adjusting action plansExcellent time management,
organizational and problem-solving skillsAbility to adapt and lead
changePassion for exceptional food, hospitality, and
beveragesAbility to thrive in a fast-paced, entrepreneurial
environmentSelf-driven, results-oriented, and have a solid track
record of leading high-caliber, upscale restaurantTravel and
Working Conditions:Position requires prolonged standing up to 10
hours, bending, stooping, twisting, lifting products and supplies
weighing 70 pounds, and repetitive hand and wrist motionsWorking in
an environment that may be exposed to hazardous situations and
conditions that produce cuts or minor burnsExposed to hot and cold
temperatures, such as when working near ovens or retrieving food
from freezers.May work near contaminants and hazardous
equipmentPeriodic travel for work outside your restaurant can arise
should your metric be at or better than company goalsExperience and
Education:Minimum 3 years experience as Executive Chef of a high
volume, scratch kitchen strongly preferredKnowledge and skills in
analyzing profit and loss statements and overall financial
performanceProficient in a variety of technology systems,
especially Microsoft Office (Word, Excel, Outlook, PowerPoint),
Micros POS, and other App-based solutionsServeSafe Certifiedby
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Keywords: Bartaco, North Charleston , Executive Chef, Hospitality & Tourism , Charleston, South Carolina
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