Kitchen Executive 

 

Job Responsibilities, including but not limited to:

Building & Maintaining a Team

  • The chef must be able to recognize quality hires through his interview process
    • A quality hire is someone who will show up on-time & properly dressed day in and day out.
    • A quality hire displays & shares our core values.
  • The chef must be able to understand, evolve and fill the back of house pipeline
    • The pipeline must contain our relevant positions connected to their relevant roles & processes.
    • The pipeline is not perfect. Experience, menu changes & technology necessitate that the pipeline must constantly evolve to be as efficient & complete as possible.
    • Filling the pipeline does not just mean assigning an employee to each position. The chef must be able to train, coach, & communicate each role and process to the individual in that position. They must also maintain a capable “bench” & have more than one person capable of filling each position.

Controlling Quality

  • The chef is responsible for the overall quality of our food, space, process & people.
    • The chef must be able to recognize & purchase quality food products, as well as maintain processes that ensure the proper handling & quality of the product once it has entered the restaurant.
    • The chef must be able to recognize & maintain quality and cleanliness in the kitchen space and equipment. The cleanliness of our space reflects the chef’s overall attention to detail and ability to lead the staff.
    • They must also recognize when equipment is not working properly & do what is necessary to ensure the functionality of the kitchen.
    • Recognizing, creating & maintaining quality processes will lead to greater efficiency in labor and greater quality & creativity in food.
    • The chef must be able to lead the line in a way that ensures the food can be delivered to customers in a quality manner: hot, accurately made & presented.
    • The chef must be able to lead the line in a way that ensures the food can be delivered to customers in a quality manner: hot, accurately made & presented.

Hitting Numbers

  • The chef is responsible for hitting a target food cost of 30% each quarter.
    • The chef must take accurate inventories each quarter to prove this number.
    • The chef must ensure items are categorized properly by observing the product mix.
    • The target cannot be achieved while sacrificing the quality of the food.
  • The chef is responsible for hitting a kitchen labor cost target of 18% of food sales.
    • The chef must schedule & pay his staff appropriately to achieve this target as well as quality food. ticket times & cleanliness.
    • This target cannot be achieved while sacrificing quality ticket times & kitchen cleanliness.

Leading, Managing & Holding People Accountable

  • The chef is responsible for maintaining a positive & team-oriented atmosphere.
  • The chef is responsible for ensuring each employee fully understands their roles, responsibilities & expectations.
  • The chef is responsible for communicating our Core Values & ensuring our staff embodies them.
  • The chef is responsible for disciplining, writing-up, and, when necessary, terminating employees that do not get, want, or have the capacity to do their job.
  • The chef must be able to delegate many of these roles and responsibilities to his number two and number three individuals.
    • The ONLY way to ensure that the roles above are being properly performed is to delegate a portion of them to your key support staff.

Benefits

  • Health insurance
  • 401k Plan after 1,000 hours of employment
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