Executive Chef for New Restaurant Opening Spring in Pinehurst


Executive Chef
A scratch kitchen Restaurant, Bar, Lounge is seeking an Executive Chef to lead the culinary team throughout the opening in Pinehurst, NC. Lunch, Brunch, and Dinner services.
Position Description Summary: To oversee the opening and ongoing functions of the kitchen; purchasing, presentation and quality of food; hiring, training and development of team members; financial status and pleasing guests by producing the best food with the culinary skills.

• Trains all associates in the kitchen how to perform their job duties to the best of their abilities.
• Trains front of house through food shows on all new dishes with
• Writes schedules, evaluates, and directs all personnel.
• Ensures all food served is of high quality, properly prepared according to recipe and is expedited in a smooth and efficient manner. Includes working the line during peak times.
• Supervises entire kitchen staff. Also, all utility and sanitation associates; and to provide supervisory guidance, aid, and counsel for all kitchen associates.
• Ensures sanitation standards are maintained in all areas, i.e. walk-ins, freezers, kitchen proper, and equipment.
• Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor, and related expenses.
• Defines, understands, and refers to the Standard Operating Procedures.
• Provides for a safe work environment by following all safety and security procedures and rules.
• Learns, understands, and knows how to operate all kitchen equipment.
• Communicates expectations daily of Sous Chefs to ensure smooth continuous operation.
• Ensures that prescribed cleaning schedules are followed and maintained at all times.
• Takes immediate action on problems that are encountered in the kitchen. Participates in staff and department meetings.
• Assists in the establishment of goals, standards, and objectives that will further the prestige and reputation of the organization, as well as result in a more profitable operation.
• Provides associates with the tools and equipment they need to do their jobs.
• Maintains all use records, roast meat charts, recipe cards, etc., at all times. Prepares recipe cards and picture presentation of all menu items.
• Ensures payroll hours are submitted in a timely manner.
• Is aware of all areas, including front of house, expo, dish and plating. Never neglects one area for another.
• Assures that sufficient supplies of necessary service equipment are available and maintained at all times.
• Ensures proper staffing of the entire kitchen for adequate coverage while man-hours are not wasted.
• Physically tastes each food product: soup, sauce, salad dressing, vegetable, etc., to assure maximum quality and consistency. This must be done for all meal periods.
• Ensures that adequate preparation is done for all meal periods while avoiding waste through preparation. Ensures that approved recipes are followed at all times without deviation.
• Ensures that standards pertaining to storage, rotation, production, portions, quality.
• Understands budget applications and conforms to the budget requirements. React to problem areas where budget discrepancies exist.
• Interviews and hires new personnel when needed.
• Reviews and approves all reviews, hires, transfers, warning notices, counseling sessions, and terminations. Evaluates staff performance on a 90-day and annual basis.
• Responsible for developing performance standards, procedures, and rules used to ensure safe work habits.
• Memorize food recipes and food preparation instructions.
• Handle and operate dangerous kitchen equipment.
• Minimum of 2 years Salaried Restaurant Executive Chef or Executive Sous Chef with experience in a scratch kitchen, full service concept
• Experience in new restaurant opening highly recommended
• Ability to create menus with costing and recipes
• Highly motivated, self-directed and results-oriented, with the proven ability to solve complex problems
• Outstanding skills in leadership, interpersonal communication, and staff development
• Able to identify opportunity areas and create plans for action
• Proven track record in managing a budget and cost controls to optimize profits and ensure success.

Salary Range
• $70,000-$80,000 (depending on experience), and benefits
• Highly competitive total compensation packages
• Friendly, upbeat company culture, committed to rewarding a job well done
• Ongoing opportunities for personal and professional development
• Growth opportunities for high-performing individuals

If your background is a match you will hear from our team in no less than 24 hours.

compensation: Based on experience

employment type: full-time

job title: Executive Chef

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