Executive Chef NYC

Position Purpose:the Executive Chef oversees the daily activities of the kitchen including menu development inventory purchasing of supplies and cost Responsibilities/Accountabilities:As ManagerResponsible for kitchen logistics (scheduling payroll menu descriptions)Responsible for all staff food training and generation of the necessary training materials (scheduling tastings to keep the quality of product consistent teaching about ingredients and their origin quizzing FOH staff on food descriptions etc.)Ensure teamwork and proper communication with the front of house staff you set the kitchen a culture of collaboration and problem solving amongst the management and track all maintenance or pest control related present or schedule the presence of sous chefs directly in the kitchen during the service of all meal periods: breakfast lunch afternoon tea last minute menu changes 86 items efficiently to front of the house all food-related issues to the appropriate to front of the house and organize tasting of all menu changes and daily specials for service staff (to be coordinated with front of the house management team)Set the standards for safe work habits and DOH compliance:Full understanding of all Kitchens two-minute entire kitchen staff for a DOH visit and then manage the staff while they are to walk inspectors through during a actionable plan to address all issues and coach staff on problem flow of kitchen is paced jumping in for coverage when necessary otherwise overseeing ManagementContinually review and manage performance of all culinary staff (monitor all cooks and their work coach when improvements are needed alert upper management if there are problems etc.)Understand follow and direct others in current safety disciplinary protocol when standards are not by example. Mentor and groom staff. Hold all team members to the same all staff follows opening and closing procedures of their spot check all stations for DOH related issuesEnsure all stations are properly fitted with functioning equipment and tools ordering new equipment as needed for service and to budget PresentationMaintain the quality and the presentation of food to achieve favorable guest feedback and reviews on Open Table and other sites including social media in and do preparation of the dishes while training others to achieve create new offerings (specials and seasonal menu changes)FinancialFollow company procedures to ensure proper and accurate food proper inventory of food items make sure we dont run out make sure food produce is always fresh the food cost and labor cost aligned to given communication with FOH management regarding the china inventory needed for execution of all the with Purchasing Department to make sure we continually update systems such as food costing inventory and purchasing with product pricing to reflect market for continued food sales the labor cost aligned to given up to date on labor forecasting to ensure payroll remains in line with cuts when necessary manage daily breaks and enforce break policy and follow vacation procedures and tracking of all for working within the given budget and adhering to established financial targets:Manage BOH labor by overseeing the Ideal Schedule with Exec. Sous chefs to meet labor progress and goals through meetings and food inventory SOPs and monitor menu changes hand in hand with costing and tasting to Director of operations and and follow procedures when it comes to menu changes (introducing the dishes creating menu descriptions organizing tasting for service staff in timely manner etc.)Keep all culinary and back of the house documentation up to date including but not limited to:Job Duties and Opening/Closing ChecklistsFood Operations Manual/ Recipe BookPersonnel Forms such as new hire paperwork termination form etc. (please ask managers for instructions if needed)Communicate and work closely with PR team to highlight the food offerings and to respond to media all meetings requested by Director of Operations and OwnershipCheck company OUTLOOK for all incoming email in Avero reporting / Remain up to date with daily compliance with all health department rules and regulations to pass the -DevelopmentIt is understood that as the Chef you are responsible to maintain current knowledge of the world of foods and ingredients. You will be required to continually develop this knowledge on your own time and follow the current successful local trends. G&D Restaurant Associates Company will assist in any way possible with any educational goals that relate to your work duties and Essential Requirements:The ability to work as part of a team and personal management and ability to work under pressure to manage high volume of to communicate and understand direction in English to ensure safety in the workplace. Ability to understand respond and engage with co-workers managers and guests in listening learning skills reading and speaking comprehension to lift up to :SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification.