Executive Chef Job at Galaxy Restaurant in Wadsworth

Galaxy Restaurant

Job Description: Executive Chef

Galaxy Mission:  Our mission is to create an environment where absolute guest satisfaction is our highest priority. Through a shared commitment to excellence, we are dedicated to the uncompromising quality of our food, service, people and profit, while taking exceptional care of our guests and staff. 

Job Summary: The Executive Chef is responsible for the overall kitchen operations, front of house and banquets. The executive chef supervises the banquet chef, sous chefs, and kitchen manager. The Executive chef is responsible for overall menu development and procedures to ensure the most efficient methods of food production are met through establishing systems and procedures to ensure maximum profitability and consistent customer service. The Executive chef reports to the General Manager and ownership.

Job Qualifications:  Experience as a chef in a restaurant and banquet operations, combined experience for at least 5 years. Must have culinary background and experience in executing efficient kitchen operations. Must be passionate and knowledgeable of food prep and production. Must be committed to quality and excellent service. Must be a role model for accountability and integrity and must be self-motivated and driven to reach established goals. Proficiency in Microsoft Word, Excel, and various other POS and inventory systems. Serve Safe Certified. Must be a strong leader and have solid written and verbal communication skills.

Responsibilities & specific duties:

• Create a positive and rewarding environment for staff.
• Encourage culinary development, creativity and execution.
• Ensure effective, efficient and safe operations in the preparation of all food.
• Coach, train and motivate staff. Responsible for training staff members for all stations to ensure each is set up for success and operating efficiently to produce quality food to maximize customer satisfaction.
• Responsible for kitchen lines to ensure proper stocking, sanitation, and quality of product, including documentation.
• Responsible for food preparation and cooking, examining the quality and portion sizes to ensure that dishes are prepared according to cost recipe model.
• Maintain and establish food item quality specs, standardized recipes, plate presentations, temperatures and portions sizes for all menus according to the Galaxy’s expectations and meeting the budgetary requirements.
• Menu Development: Maintain and improve menus: Steakhouse, Wine Room, Sports Bar, Seasonal Menus, Special Event Menus, and weekly Chefs menu, in accordance with the Galaxy’s goals and vision… consistently.
• Menu Development: Menu items, recipes, costs, and pricing. Goal is to provide an optimum menu based on popularity, value perception, sales data, & other factors to reach a menu that maximizes sales and profit.
• Responsible for the overall food cost to meet budget guidelines. 
• Execute procedures to maintain efficient food cost, kitchen labor cost, and other controllable costs within the kitchen operations.
• Responsible for overall kitchen labor cost. Approve all kitchen schedules and maintain hourly staff labor within budgetary constraints.
• Responsible for recruitment and hiring of kitchen staff and maintaining an effective team roster.
• Accountable for the professional development, evaluation, training and productivity of Sous chefs, Banquet chef, Pastry Chef and all hourly kitchen staff.
• Seeks ways to save in operational costs and conducts cost analysis.
• Inventory management: Responsible for an efficient and reliable inventory process that maintains required product and minimizes cost.  
• Ensure that Inventory areas are maintained in an organized and clean manner.
• Ensure that the overall kitchen is clean and well maintained.
• Pass and maintain sanitary kitchen operations, according to Ohio and Medina County health codes.
• Report any equipment problems. Do not let equipment or supply issues affect operations.
• Direct and maintain relationships with outside purveyors, ensuring cost structure, quality and consistency are maintained to the Galaxy’s standards.   
• Maintains knowledge of local competition and general industry trends.
• Ability to work as a team player with all levels of staff.
• Dedicated, hard-working, self-motivated to work independently with little guidance.
• Demonstrate willingness and the ability to train, maintain, and enforce all standards with employees.
• Ensures operational safety policies are followed.
• Adhere to requirements, policies, and procedures outlined in the Employee Handbook and/or other property documents.
• Represent The Galaxy in the community with pride, creativity and ownership.
• Immediately report any suspicious activities by guests or others.
• Must be a good problem solver, self-directed and proactive.
• Must be able to work well with the Chefs, Managers and employees.
• Must be able to manage time well and perform under pressure.
• Must be able to work a variety of hours; must manage time efficiently.
• Provide support for the front of the house training and in-services.
• Perform other duties as required.

Hours of work The restaurant operates 7 days a week. The Executive Chef will work 40-50 hours per week. Exact schedule to be determined for the benefit of the restaurant efficiency. The Executive Chef needs to have a flexible schedule in order to meet the needs of the business demands.