Executive Chef Job at Anejo in New York

Title: EXECUTIVE CHEF – DIRECTOR OF CULINARY

Reports to: OWNERS

Summary of Position: 

The Executive chef-DOC is responsible for the overarching targets and goals of the restaurants or other food operations.  Duties are to establish a menu, hire chefs and other members of the culinary team, plan budgets and determine what to charge for menu items. As the DOC you must provide leadership to chefs in all areas of the business and serve as escalation point to cooks.

Duties & Responsibilities:

• Hiring training and supervising of all chefs as well as counsel of said chefs
• Set aside some time for all incoming managers to train on menu
• Stay current on developing trends in the industry
• Maintaining the Standard in all kitchens by working with chefs, reviewing, and setting examples
• Monitoring inventory and purchasing supplies and food from approved vendors
• Assisting and directing kitchen staff when necessary at any location within the company
• Identifying and introducing new culinary techniques
• Active management of all chefs overseeing kitchen communications using approved methods. (slack, group texts)
• Create weekly declining food budgets for each location
• Adhere to strict safety and sanitation standards across all kitchens
• Maintain weekly communication with ownership
• Motivate the team during especially through moments of adversity
• Maintain vendor relationships
• Weekly site visits to ensure the cleanliness, and proper operation of kitchen equipment
• Weekly site visits to nsure proper execution of recipes
• Weekly Site visits to have Pre Shift menu tasting to ensure consistency
• Maintain weekly communication via meetings with culinary team
• Recruit, hire and train chefs, cooks and kitchen staff
• Maintain kitchen equipment, schedule repairs and additional maintenance as needed
• Review monthly shopper reports and utilize the information to develop the team through corrections and accolades
• Be a problem solver in a complex environment

Qualifications:

• A minimum of 6 years of experience in management of kitchen teams in preparation and cooking.
• Must be able to communicate clearly with managers, kitchen, and dining room personnel.
• Be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Be able to work in a standing position for long periods of time
• Must have a desire to win
• Strong attention to detail
• Ability to remain productive when pulled in many directions
• Proficient in Office Suite
• Bi-Lingual preferred