EXECUTIVE CHEF

Job Description

Description:

Summary of Position:

The Executive Chef position at Hog Island Oyster Co. (HIOC) has responsibility for all daily culinary and kitchen operations and staff management. A satisfactory background check is required for this position.

GENERAL DUTIES AND RESPONSIBILITIES

Develop recipes and portion specifications in accordance with regional consumer tastes, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.

Establish realistic plans & set aspirational goals for self & team that align with HIOC goals.

Oversee procurement of products and ingredients according to predetermined specifications and ensure they are received in correct unit count and condition, and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

Ensure that all foods are consistently prepared according to the restaurant’s recipes, portioning, cooking and presentation standards. Investigate and resolve complaints regarding food quality, portion and preparation.

Control all COGS and usage by delegating and managing the proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

Prepare operational reports to analyze favorable and adverse trends and make appropriate recommendations.

Participate in the development of staff including hiring, training, feedback, disciplinary action and recognition. Ensure that company policies are communicated clearly, employee performance appraisals are administered in a fair and consistent manner, and corrective actions are completed on a timely basis.

Schedule kitchen staff as required by anticipating business activity while ensuring that all positions are filled when and as needed and labor cost objectives are met.

Oversee the management and training of all kitchen staff in safe operation of all equipment and utensils; cleanliness and sanitation practices, and ensure compliance with all HIOC safety policies, standards, and Health Department regulations.

LEADERSHIP RESPONSIBILITIES/CULTURE:

Manage as a “servant leader”, creating an extraordinary customer & employee experience.

Support, coach, teach, guide, and assist the team as a “hands-on” manager.

Demonstrate willingness to answer people’s questions and concerns.

Treat everyone with respect and handle situations with integrity, compassion, and repose.

Lead and follow through change and adversity from a solution oriented perspective.

Promote and strengthen the company culture through understanding and ownership.

Endeavor to go the extra mile and lead by example as a positive role model for the team.

TEAMWORK:

Lead direct report team while fully participating in the larger Hog Island management team.

Embrace and encourage teamwork and collaboration among staff and co-managers.

Strive to improve the team as a proactive, solution oriented leader.

Pass knowledge and skill set onto others to enhance and build the team’s knowledge base.

ATTITUDE

Enjoy the work and help make HIOC enjoyable for all our staff and customers.

Maintain a calm and positive attitude when dealing with difficult situations.

Transform challenging situations into opportunities for growth, learning and improvement.

Bring positive energy to work every day, and be aware and in control of personal energy.

Convey enthusiasm while managing up and down.

COMMUNICATION

Listen to co-worker’s at all levels with attention and respect.

Communicate decisions, directions, expectations and concerns in a timely & respectful manner.

Respond to communication from all co-workers promptly and respectfully.

Ask questions to clarify uncertainty, understand company goals and eliminate assumptions.Requirements:

SKILLS AND EXPERIENCE

Culinary degree and prior experience as an Executive Chef required.

Solid foundation across a broad spectrum of culinary techniques.

Minimum of 12 years cooking in a restaurant with increasing responsibility in management.

Prior experience training, purchasing, managing budgets and cost controls.

Ability to establish clear lines of communication with all staff and management members.

Enthusiastic willingness to own, and convey the HIOC culture.

Familiarity with SOPs and standard kitchen procedures.

Ability to develop & implement SOPs and procedures; creating efficient systems and clear expectations.

Comfortable, willing, and knowledgeable talking about HIOC shellfish, history, practices and values.

Relative computer skills: basic Excel, Word, Micros, and email applications; Ctuit or similar restaurant management software; Aloha POS or other POS software system.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Employee is regularly required to talk and hear.

Employee regularly stands for long periods of time.

Employee is frequently required to walk, bend, stoop, reach, and use hands to grasp, handle and feel with delicate dexterity.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Regularly requires working taste buds with the ability to smell, taste, recognize, and discern the subtle differences of ingredients and flavors.

Regularly requires the ability to lift products and supplies, up to 50 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

The noise level is high, typical of a restaurant environment and workspace is shared with other staff and customers.

Entails a fast paced, frequently changing environment in which interruptions are considered normal.

Moderate exposure to physical risks such as operating dangerous equipment, sharp knives, or working where sanitization chemicals are used.

Constant exposure to possible food allergens such as milk, egg, peanut, tree nuts, fish, shellfish, wheat, and soy.

Constant exposure to unusual elements such as extreme temperatures both hot and cold, wet floors, open gas flame, fumes, smoke, grease, unpleasant odors, and/or loud noises.

Chemicals known to the State of California to cause cancer or birth defects or other reproductive harm may be present in foods or beverages sold or served here.

PLEASE NOTE: This job description is intended to convey information essential to understanding the scope of the Executive Chef position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position.

Full-time