Executive Chef
hace 4 días
Washington
Our Executive Chefs are a critical ingredient in our restaurant management recipe. They develop and lead our culinary team. The Executive Chef is committed to leading our team, overseeing daily operations to produce high-quality, delicious food to standard, growing our brand, building on our culture of hospitality, and helping to operate a profitable restaurant. As a member of management at Farmers Restaurant Group, you will enjoy a career path that challenges you as a leader and facilitates career growth and development. Salary Range: $100k - $120k ENEFITS & PERKS: • Competitive pay, • Health insurance plans available for as low as $130 per month after 90 days of employment, • Dental and vision plans, • Paid time off, • Discounted shift meal and generous dining discount, • Company sponsored 401k, • Paid pregnancy and parental leave, • Voluntary benefits: short-term disability and accident insurance, • Free access to company massage therapist, • Discounted gym & yoga membership, • Free mental health therapy through our partner ComPsych, where employees and their immediate family members receive confidential sessions available virtually or in-person, • Training and career growth opportunities, • Free Employee Assistance Program with resources for legal, financial, and life needs WHAT OUR EXECUTIVE CHEFS DO: • Responsible for interviewing, hiring, training, developing, and retaining qualified culinary employees, • Interact with, direct, and supervise kitchen employees on a daily basis in accordance with company standards, • Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery, • Assign and enforce operational goals for kitchen staff, • Identify, address, and document individual employee performance problems, • Understand, follow, and teach food allergy procedures and special orders/dietary restrictions, • Perform weekly inventory, ensuring that kitchen is well stocked, • Train and develop key employees for growth, advancement, and promotion, • Work with culinary team to develop and test new recipes, • Assign production duties to all kitchen staff, • Develop schedule for employees ensuring that the location is fully staffed for each shift and meeting labor targets, • Achieve food and labor costs, • Meet daily with appropriate Manager/Sous Chef(s)/team to coordinate and ensure production standards, • Become proficient in all stations within the kitchen, • Expedite food orders from kitchen stations to dining rooms, • Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines, • Foster an environment of hospitality in which all team members put the guest first in every situation, • Execute established food standards for overall guest satisfaction that meet or exceed company standards WHAT YOU NEED TO BE AN EXECUTIVE CHEF: • Experience managing in high volume restaurants, with a minimum of five years preferred, • Strong understanding of restaurant operations, • Passion for hospitality, • Demonstrated ability to lead a team, • Capable of identifying problems and determining accurate solutions on each shift, • Fiscally responsible and experienced in achieving food and labor costs, • Love for all things food and beverage, • Be caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence, • Able to speak, read, write, and understand the primary language(s) used in the workplace, • Able to read and follow a recipe to standard, • Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures, • Capable of lifting up to 50 pounds, as needed, • Continuous bending, stooping, reaching, twisting, and use of hands and arms, • May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy
