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Executive Chef
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | 1616 N. Troy Street Arlington, Virginia |
About this job
The Executive Chef is a proactive, flexible, results driven leader that assures their strategic business unit delivers results that meet or exceeds expectations. Tupelo Honey Cafe needs a dynamic, capable and committed Executive Chef to ensure the highest standards are met. The position requires someone who can demonstrate cross-functional capabilities across the restaurant, and the ability to engage with front of the house staff, guests and team members. The ideal candidate will manage with flexibility and leadership to effectively deliver a local marketing program that can build brand loyalty and sales. Our Executive Chef also fosters collaboration with their culinary team, shares best practices, understands our guests always go first, own their results, and achieve success through simplicity.
Benefits:
• Bonus earning potential
• 70% company-paid health care through Tupelo Honey Cafe’s Health Benefits Program
• Potential stock earning options
• Voluntary Disability, Dental, Vision and Life Insurance Policy
• Up to 80 hours paid time off
• Fast-growth company with advancement opportunities
Benefits:
• Bonus earning potential
• 70% company-paid health care through Tupelo Honey Cafe’s Health Benefits Program
• Potential stock earning options
• Voluntary Disability, Dental, Vision and Life Insurance Policy
• Up to 80 hours paid time off
• Fast-growth company with advancement opportunities
Requirements
Job Requirements
* A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expeditor.
* At least 2 years experience in a similar capacity with supervisor or managerial experience preferred.
* Knowledge of food cost management and restaurant profit margins.
* Good computer skills with knowledge of internet software, Microsoft Excel and Word.
* Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
* Preferably, an associate degree in culinary arts.
* Be able to work in a standing position for long periods of time (up to ten hours).
* Be able to reach, bend, stoop and frequently lift up to 50 pounds.
* Must have schedule flexibility to cover all meal periods as needed.
* Must be able to move and process information quickly.
Additional Information
ESSENTIAL DUTIES AND PRIMARY RESPONSIBILITIES:
* Responsible for all BOH human resources including hiring, evaluations, terminations, raise approvals and completion of necessary paperwork.
* Collaborate with GM in making employment and termination decisions: including evaluating and disciplining kitchen personnel as appropriate.
* Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
* Directly responsible for meeting BOH labor hour and labor cost objectives.
* Creates weekly BOH schedule and manages staffing requirements.
* Maintain efficient scheduling and cross training of staff.
* Direct monthly and weekly inventory of food product and implementation to weekly Prime Cost reporting.
* Attain budgeted food and labor cost objectives in BOH.
* Order all food products, BOH smallwares and equipment according to organizational specifications.
* Ensure all deliveries are received in correct unit count and condition in accordance with the restaurant's receiving policies and procedures.
* Manage invoices and submit daily to the accounting department.
* Ensure proper storage and rotation of products and supplies.
* Implement roll out of new or revised menu products.
* Responsible for quarterly inventory of all supplies and equipment.
* Direct BOH training in Prep, Line and Dish.
* Manage employee 30, 60, 90 day employment cycle.
* Direct on-going training of BOH management team.
* Maintain proper sanitation and safety levels - including Steritech and Heath Department Sanitation standards.
As a salaried manager, you will be required to provide proof of your current Serve Safe Certification. If you do not have a certification, or your certification is expired, - you will be responsible for purchasing and completing your certification program within 90 days from your date of hire and providing proof of certification to the Human Resources department. Once your original certification has expired, your Serve Safe recertification will be provided by Tupelo Honey Cafe at no cost to you.
* A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expeditor.
* At least 2 years experience in a similar capacity with supervisor or managerial experience preferred.
* Knowledge of food cost management and restaurant profit margins.
* Good computer skills with knowledge of internet software, Microsoft Excel and Word.
* Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
* Preferably, an associate degree in culinary arts.
* Be able to work in a standing position for long periods of time (up to ten hours).
* Be able to reach, bend, stoop and frequently lift up to 50 pounds.
* Must have schedule flexibility to cover all meal periods as needed.
* Must be able to move and process information quickly.
Additional Information
ESSENTIAL DUTIES AND PRIMARY RESPONSIBILITIES:
* Responsible for all BOH human resources including hiring, evaluations, terminations, raise approvals and completion of necessary paperwork.
* Collaborate with GM in making employment and termination decisions: including evaluating and disciplining kitchen personnel as appropriate.
* Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
* Directly responsible for meeting BOH labor hour and labor cost objectives.
* Creates weekly BOH schedule and manages staffing requirements.
* Maintain efficient scheduling and cross training of staff.
* Direct monthly and weekly inventory of food product and implementation to weekly Prime Cost reporting.
* Attain budgeted food and labor cost objectives in BOH.
* Order all food products, BOH smallwares and equipment according to organizational specifications.
* Ensure all deliveries are received in correct unit count and condition in accordance with the restaurant's receiving policies and procedures.
* Manage invoices and submit daily to the accounting department.
* Ensure proper storage and rotation of products and supplies.
* Implement roll out of new or revised menu products.
* Responsible for quarterly inventory of all supplies and equipment.
* Direct BOH training in Prep, Line and Dish.
* Manage employee 30, 60, 90 day employment cycle.
* Direct on-going training of BOH management team.
* Maintain proper sanitation and safety levels - including Steritech and Heath Department Sanitation standards.
As a salaried manager, you will be required to provide proof of your current Serve Safe Certification. If you do not have a certification, or your certification is expired, - you will be responsible for purchasing and completing your certification program within 90 days from your date of hire and providing proof of certification to the Human Resources department. Once your original certification has expired, your Serve Safe recertification will be provided by Tupelo Honey Cafe at no cost to you.