Executive Chef

Description:

Manages Food Quality Standards

Embraces and role models WaterStreet's value of QUALITY

Start with quality ingredients, hold suppliers to a high level; a great menu stands on its own.

Ensures all food products meet Water Street specifications and guidelines

Our product specification are exacting, use proper products, check in all orders to ensure quality

Adheres to all the recipes, presentation standards and procedures

Use measuring utensils at all times, proper weights, no short cuts, follow recipe directions

Manages Inventory, correct label, dating and product rotation

Daily counts, and Product mix totals for correct usage. Monitor par levels in walk-in. First in First out.

Ensures adequate amount of food products are always available by managing par levels

Adjust par levels based on sales, check shelves daily, use order guides and proper storage.

Monitors invoice and pricing of suppliers

When coding invoice look at price, compare to past invoice, check & evaluate price per pound

Coaches & Develops

Teaches kitchen staff the DIGNITY of WORK

Value each other and contribution to the team. Understand their long term goals.

Holds themselves and others accountable

No excuses. Inspect checklists daily. See it, Own it, Do it.

Ensures adequate staffing levels at all times

Proper balance of guest needs and goals of business. Lead the shift.

Creates a positive and supportive environment of teamwork

Tough & Fair, Discipline, feedback, praise to each team member. Has done each job.

Effectively sources and selects kitchen staff

Hire the best, uses interview format and questions. Recruits.

Coaches, tests and certifies staff with documented training

Training is a daily priority, uses training tools, book and quizzes staff.

Manages Self

Acts with INTEGRITY and HONESTY

Telling the truth is the right thing to do.

Takes ownership of performance and admits mistakes

Admits mistakes and works to make amends. Accepts feedback from supervisor.

Adapts quickly to change

Embrace change and supports corporate decisions.

Follows through on commitments

Builds trust by actions matching words.

Maintains a professional image

Appearance, uniform, attitude, composure.

Maintains composure

Never shows stress in front of a guest. Calm in the storm.

Has a sense of urgency

Do it now. No procrastination.

Communication

Clearly communicates expectations to team

Be specific with your directions - verbally, written & deeds.

Documents vital information in the manager's Redbook

Detailed and accurate notes, on people, products & place.

Listens actively

Listens to learn, if not sure, repeat what you heard.

Promptly and consistently shares relevant information

Full disclosure, no hidden or half-truths.

Provides daily feedback and coaching to the team

Observe behaviors to give both developmental & positive directions

Takes appropriate action to address poor performance

Don't avoid confrontation, re-direct immediately with training/coaching.

Creates Teamwork

Recognizes and rewards superior performance

Maintains excellent working knowledge of all positions and points out role model team members.

Builds trust and respect

Every relationship is built on trust, do what you say.

Treats people fairly and consistently

Fair is not "the same", consistency is the key.

Values employee contributions

Set goals with staff, uses team members in their area of strength.

Hands on approach to training

Set the highest standards during their training

Daily pre-shift meetings

Set expectations, focus and daily cleaning before the shift starts.

Manages the Facility

Guarantees a high level of cleanliness throughout the restaurant

Looks for detail cleaning, assigns projects at the start of the shift, and uses systems.

Ensures that all Health Department standards are exceeded

Labeling, proper temperatures, cleanliness, washing hands, sanitation, chemical awareness.

Follow and teaches all safety and security procedures

Proper lifting techniques, non-skid shoes, cut gloves, knife skills, gloves.

ServSafe certified and follows guidelines

Ready to eat food handles properly, storage cooked above raw, etc.

Follows all WaterStreet's policies ensuring a positive environment for our guests

A well maintained physical plant, clean, safe and welcoming. Inside and outside.

Time Management and Planning

Organizes work and schedules so that objectives are meet

Nothing is left undone, work the plan, plan the work.

Deadlines are met

Plans so reports, tasks, schedules and duties are timely

Daily, weekly & Period, checklists are completed

Inspect, follow up and make above 90% on score

Effectively delegates and follows up on staff

Teach and train others, uses inspection as a way to provide feedback

Prepares ahead for Holidays, busy times and slow times

Thinks about the future, impact on business, and makes a plan.

Plans for interruptions and problems to occur

How you manage the challenges defines your leadership.

Solves Problems Proactively

Makes tough decisions

Provides solutions, does not shuffle problems to others.

Resolves conflict and makes appropriate choices

Mediates and explains decision.

Identifies ways to improve the reoccurring complaints

Cure the disease, not the symptoms.

Follows up on guest complaints

Sees each complaint as an opportunity to win a long term guest. Respond/ resolve.

Achieves goals within Waterstreet's values and guidelines

No short cuts, do it right the first time, and honor the concept.

Addresses and fixes potential and reoccurring problems

Look for ways to improve the business.

Financial Accountability

Utilizes daily, weekly and period disciplines to ensure positive financial results

Par levels, prep levels, recipes, inventories, order guides, portioning, pricing, costs, etc.

Practices, teaches and enforces all WaterStreet's policies and procedures

Knows the policies, stays current with changes, implements new policies with support.

Understands the P&L and utilizes all resources to improve costs

Aloha reports, Product mix, Sysco inventory costs, and Period statement.

Upholds all Federal, State and city laws within the restaurant

Health Dept, Fire Dept, OSHA, MSDS sheets, Dept of Labor, Civil Rights

Ensures proper portioning and pricing

Proper weights for the correct amount of money. Never cheat the guest.

Secures SeaCo property, and locks all valuables

Keep locks, LOCKED. Don't give out keys.

Sales

Delivers Waterstreet's promise of QUALITY

People come for the FOOD, and return if delivered consistently.

Builds a caring team with an attitude of service

Polite manners, that

Accommodates guests requests

Give options, explain options, and be reasonable.

Actively turns guest complaints into a positive

Listen, Apologize, Repair, Thank

Professionally promotes the restaurant

Remember you represent the restaurant, even away from the building.

Active involvement in the COMMUNITY

Be a good neighbor; get to know your guests, support corporate civic causes.