Rick Erwin's Executive Chef

The Executive Chef builds relationships with our team and our guests to create a memorable dining experience for our guest. The Executive Chef focuses on food quality, cleanliness, sanitation and running a smooth operation in an excellent manner. The Executive Chef builds sales and profits through their behavior, delivering on promises to our team, Guests, Vendors and our community. The Executive Chef manages costs, develops the team and maintains accountability for achieving success in these areas. The Executive Chef should deliver the above description through the Rick Erwin Dining Group Core ValuesREDG Core ValuesEthics of ManagementRespect for each employeeMutual respect among employeesProcedural fairnessTransparency and honesty in professional relationships; Trust is always present Commitment to ExcellenceKnowing what excellence looks like for every taskMaking excellence a habit in the workplaceSame attitude every day displayed by workforceCreating guest oriented service experience - creating memorable experiencesCreating employee oriented development - service knowledge Commitment to Service StandardsStaffing expectations established and followedScheduling expectations established and followedManager expectations are clear and fairSteps of Service are identified, trained, and followed Large Party Format is a non-negotiable because it worksCommitment to Problem SolvingEliminate attitude of indifference (67% of customers leave because of an attitude of indifference)Empower employees to immediately solve guest problems (Customers judge the quality of a business by the responsiveness of the first person with whom they are in contact)Debrief the cause of the problem later without blame or criticismTeach / retrain when necessary Commitment to the Development of StaffOrientation is the most important day - it sets company expectations Create a culture that is employee centered; evidenced through the development of people and creating a pathway for growthCreate an atmosphere in which people enjoy workingCreate a work environment of teamwork so the needs of the guest are exceededPerformance Appraisal System - commitment to providing performance feedback to employeesHuman Capital Review - commitment to developing bench strength; identification of future talentCommitment to Innovation and CreativityDedication to highest quality center-of-plate Proper seasonality of menusLeadership is educated on new menu trends and guest expectations