Executive Chef - Gjusta
1 day ago
Los Angeles
Job Description Executive Chef - Gjusta Salary Range: $100,000 to $120,000 per year (DOE and state) POSITION SUMMARY: The Gjusta Executive Chef directs kitchen operations as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen management and overall administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also supervises all kitchen areas to ensure the consistent production of high-quality products. Provides strategic leadership for all culinary activities. Responsible for creating menu items and recipes, designing food presentation techniques, delivering high-quality products and service, and maintaining an efficient operation. Thus, responsible for developing and achieving financial projections, goals, and objectives. General Attributes: • To maintain product quality above all else, putting customers' satisfaction over profit., • To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both your managers and your colleagues., • To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans (while ensuring that you have the support to get the job done)., • To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance., • To be flexible, respond quickly and positively to changing environments., • To maintain a high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals. Essential Duties and Responsibilities (Other duties may be assigned): • Kitchen management and reporting of Gjusta matters as specified by senior leadership, • Plans regular and modified menus according to established guidelines, • Follows standardized recipes, portioning, and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards, • Ensure dishes are prepared according to recipes and consistency is maintained in the dishes for all orders., • Ensure each dish that goes out of the department kitchen is of the highest standard and quality., • Create, innovate, and introduce new menus., • Standardize recipes and initiate and sustain research, • Maintain kitchen specifications, cooking procedure sheets, and all build-up and spread sheets, • Develop all necessary manuals in liaison with the operations team, • Responsible for vendor development, equipment sourcing, and raw materials finalization., • Augment production capacity when required and maintain quality controls consistently., • Work always in liaison with the purchase department and assist them in the proper maintenance of ingredients and product lists., • Organize staff, allocate resources, execute controls, and systemize daily functioning and maintain efficient MIS in the kitchen's operations., • Prioritize F&B controls, ensure top quality and hygiene both for products and equipment, and maintain food cost at a minimum., • Assist management in the development of new concepts., • Developing new recipes for seasonal menus., • Interact with guests to obtain feedback on product quality and service levels., • Responds to and handles guest problems and complaints., • Able to make recommendations to the Executive Chef regarding succession planning., • Ensure that all recipesand product yields are accurately costed and reviewed regularly., • Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the location, • Ensure that associate meals and associate dining services are of a consistently high standard., • Ensure that chefs are always in clean, tidy uniforms and are always presentable to be in the guest's view., • Ensure that all food preparation equipment is being used safelyand correctly and that it is cleaned and maintained., • Ensure that all culinary operations manuals are prepared and updated., • Ensure that the Department's overall operational budgets are strictly adhered to., • Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines., • Ensure that meetings are well planned and results-oriented., • Be aware of new items that are introduced onto the market and keep up with the latest product trends., • Ensure that the overall culinary department is motivated and that positive feedback on work performance is given., • Coach and counsel employees in a timely manner and in accordance with Company policy., • Ensuring their section of the kitchen adheres to safety and health regulations., • Supervising and training staff members, when needed., • Preparing all food items as directed in a sanitary and timely manner, • Establishing and maintaining recipes, portion controls, and presentation specifications, • Understanding and knowledge to properly use and maintain all equipment in the station, • Ordering all related products, • Sourcing/tracing all ingredients used, • Quality assurance of product and communication when necessary, • Communicating all necessary repairs to equipment, • Plan, schedule, manage, lead, and direct department operations., • Coach and lead Sous and kitchen team to ensure execution of The Company standards and procedures., • Lead the implementation of company/department initiatives by developing action plans and directly motivating and instructing the team on the implementation plans., • Consistently monitor and manage department staffing levels, • Consistently review department operations to identify any problems, concerns, and opportunities for improvement., • Develop and implement a positive learning environment and supportive training culture., • Analyze relevant reports to identify and address trends and issues in department performance, • Plan and control daily labor schedule., • Lead and supervise the department to ensure compliance with The Company policies., • Supervise ServSafe™ practices with regard to personal cleanliness and food handling., • Follow and adhere to the code of conduct., • Ensure compliance with all labor laws, policies, and procedures and address any violations immediately (directly or through management staff)., • Perform other duties and responsibilities as required or requested by management. SUPERVISORY RESPONSIBILITIES: Supervises the entire Gjusta culinary team, including Sous Chefs, leads, line cooks, dishwashers, and the overall staff, encompassing the bread and pastry team. Responsibilities include conducting interviews, hiring, and training employees; planning, assigning, and directing work; ensuring that meal and rest periods are provided; appraising performance; recognizing achievements and administering disciplinary actions; addressing employee grievances; and resolving operational issues. QUALIFICATIONS/REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. The Company is an Equal Opportunity Employer. Reasonable accommodation may be made as needed to enable individuals with disabilities to perform the essential functions. • Qualification from a culinary school., • 5+ years of experience in a similar position., • In-depth knowledge of food principles and best practices., • Passion for creating incredible food that delights and attracts customers., • Manager ServSafe™ certified., • Advanced understanding of professional cooking and baking skills, • Ability to take direction/give direction/delegate, • Manage and cultivate a team environment, • Work calmly and effectively under pressure, • Problem-solving abilities, be self-motivated, and organized, • Leadership skills with the ability to coach and mentor staff in the department, • Demonstrates good judgment, integrity, trust, ethics, and values., • Excellent communication skills. (Bilingual English and Spanish a Plus, but not required), • Good understanding and ease with Microsoft Office, • Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays., • Strong communication skills (written and verbal)., • Ability to use discretion and provide direction to the team., • Must thrive in a fast-paced environment., • Must have a strong work ethic, trust, integrity, and accountability., • Exceptional time management and organizational skills., • Ability to provide exceptional guest service that exceeds expectations., • Ability to exercise independent judgment., • Detail and action-oriented. The noise level in the work environment may be moderate with surrounding areas that may be wet, hot/cold, slippery, or humid. WE ARE AN EQUAL OPPORTUNITY EMPLOYER: THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED, SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY, A DIVERSITY WHICH INCLUDES DIFFERENCES, SEX, AGE, RACE, ETHNICITY AND NATIONAL ORIGIN, RANGE OF ABILITIES, SEXUAL ORIENTATION, GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEF AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS, INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT. Job Posted by ApplicantPro