APICII Hospitality
Executive Chef
APICII Hospitality, Minneapolis, Minnesota, United States, 55400
Now hiring the Executive Chef for an exciting new steakhouse concept in Downtown Minneapolis
Summary:
The Executive Chef is responsible for overseeing the kitchen operations, including menu development, food preparation, and quality control. The role demands exceptional culinary skills, particularly in preparing premium cuts of meat, and leadership in managing kitchen staff. The Executive Chef must uphold the restaurant's reputation for excellence in food quality, presentation, and guest satisfaction. This individual will work closely with management to ensure the highest standards in both kitchen operations and guest experience, focusing on delivering an exceptional steakhouse dining experience
Responsibilities: Develop and design seasonal, high-quality menus focused on steaks and other premium meats, ensuring that each dish aligns with the restaurant's fine dining standards. Demonstrate in-depth knowledge of different cuts of meat, including beef, lamb, pork, and game, and the various cooking methods (grilling, broiling, sous-vide, etc.) that best highlight their flavors and textures. Oversee the selection, preparation, and butchering of meats, ensuring the finest quality and consistent standards in every dish. Ensure menu items are cost-effective, reflecting a balance between quality and profitability. Lead the kitchen staff, including sous chefs, line cooks, prep cooks, receivers, porters, and dishwashers. Monitor and assess performance by providing consistent coaching, and performance reviews, and address any employee concerns. Schedule and coordinate shifts, ensuring adequate staffing levels to meet operational needs. Address employee concerns and grievances, escalating issues when necessary. Delegate tasks, set expectations for performance, and ensure a cohesive and efficient working environment. Conduct regular quality control assessments to ensure consistency in flavor, presentation, and portion sizes. Taste and evaluate dishes before they are served to guests, adjusting as needed. Manage and control food inventory, including ordering ingredients, monitoring stock levels, and minimizing waste. Establish relationships with suppliers and negotiate pricing to optimize cost efficiency. Enforce strict adherence to health and safety regulations and food hygiene standards. Collaborate with the management team and front-of-house staff to align culinary offerings with the overall concept and goals of the establishment. Work closely with event management to coordinate the seamless execution of banquet events. Stay current with culinary trends, especially related to meat sourcing, preparation techniques, and flavor combinations. Recruit and conduct training sessions for kitchen staff, ensuring they are well-versed in menu items, cooking techniques, safety protocols, proper food handling, storage, and sanitation practices. Encourage continuous learning and development to enhance the skills of the culinary team. Develop and manage kitchen budgets, including food costs, labor expenses, and overheads. Implement cost-saving measures without compromising quality. Oversee the planning and execution of special events, catering services, or private functions. Create customized menus for special occasions and ensure seamless execution. Interact with guests, gather feedback on menu items, and adjust as needed to meet customer expectations. Be available to the Front-of-House team to engage with guests and build a rapport with the clientele. Implement and enforce Company policies and procedures. Must Haves:
Culinary Degree or equivalent culinary certification preferred. 5+ years in an Executive Chef or similar role in a high-end restaurant, preferably a fine-dining steakhouse Expertise in butchering, seasoning, and cooking various meats to achieve optimal flavor and texture. Strong knowledge of different types of meats, including dry-aged beef, wagyu, and specialty cuts, as well as advanced cooking techniques for these meats. Strong leadership, communication, and organizational skills. Timekeeping and Scheduling Knowledge of food safety and health regulations Customer-centric Ability to effectively handle employee relations. Acute business & financial acumen Knowledge of regulatory compliance requirements with wage & hour, scheduling, etc. Ability to work flexible hours, including evenings, weekends, and holidays.
Employment Transparency
It is our policy to provide equal employment opportunities to all employees and applicants for employment without regard to race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and related medical conditions), gender identity or gender expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, protected medical condition as defined by applicable state or local law, genetic information, or any other characteristic protected by applicable federal, state, or local laws and ordinances.
We will endeavor to make a reasonable accommodation to the known limitations of qualified applicants and employees with a disability pursuant to the American with Disabilities Act and any applicable state and local laws unless the accommodation would impose an undue hardship on the operation of our business. If you believe you require such assistance to apply for a position or to participate in an interview, please contact the Human Resources department.
Please note this job posting is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities including essential job functions may change at any time with or without notice, to the extent permitted by applicable law.
Summary:
The Executive Chef is responsible for overseeing the kitchen operations, including menu development, food preparation, and quality control. The role demands exceptional culinary skills, particularly in preparing premium cuts of meat, and leadership in managing kitchen staff. The Executive Chef must uphold the restaurant's reputation for excellence in food quality, presentation, and guest satisfaction. This individual will work closely with management to ensure the highest standards in both kitchen operations and guest experience, focusing on delivering an exceptional steakhouse dining experience
Responsibilities: Develop and design seasonal, high-quality menus focused on steaks and other premium meats, ensuring that each dish aligns with the restaurant's fine dining standards. Demonstrate in-depth knowledge of different cuts of meat, including beef, lamb, pork, and game, and the various cooking methods (grilling, broiling, sous-vide, etc.) that best highlight their flavors and textures. Oversee the selection, preparation, and butchering of meats, ensuring the finest quality and consistent standards in every dish. Ensure menu items are cost-effective, reflecting a balance between quality and profitability. Lead the kitchen staff, including sous chefs, line cooks, prep cooks, receivers, porters, and dishwashers. Monitor and assess performance by providing consistent coaching, and performance reviews, and address any employee concerns. Schedule and coordinate shifts, ensuring adequate staffing levels to meet operational needs. Address employee concerns and grievances, escalating issues when necessary. Delegate tasks, set expectations for performance, and ensure a cohesive and efficient working environment. Conduct regular quality control assessments to ensure consistency in flavor, presentation, and portion sizes. Taste and evaluate dishes before they are served to guests, adjusting as needed. Manage and control food inventory, including ordering ingredients, monitoring stock levels, and minimizing waste. Establish relationships with suppliers and negotiate pricing to optimize cost efficiency. Enforce strict adherence to health and safety regulations and food hygiene standards. Collaborate with the management team and front-of-house staff to align culinary offerings with the overall concept and goals of the establishment. Work closely with event management to coordinate the seamless execution of banquet events. Stay current with culinary trends, especially related to meat sourcing, preparation techniques, and flavor combinations. Recruit and conduct training sessions for kitchen staff, ensuring they are well-versed in menu items, cooking techniques, safety protocols, proper food handling, storage, and sanitation practices. Encourage continuous learning and development to enhance the skills of the culinary team. Develop and manage kitchen budgets, including food costs, labor expenses, and overheads. Implement cost-saving measures without compromising quality. Oversee the planning and execution of special events, catering services, or private functions. Create customized menus for special occasions and ensure seamless execution. Interact with guests, gather feedback on menu items, and adjust as needed to meet customer expectations. Be available to the Front-of-House team to engage with guests and build a rapport with the clientele. Implement and enforce Company policies and procedures. Must Haves:
Culinary Degree or equivalent culinary certification preferred. 5+ years in an Executive Chef or similar role in a high-end restaurant, preferably a fine-dining steakhouse Expertise in butchering, seasoning, and cooking various meats to achieve optimal flavor and texture. Strong knowledge of different types of meats, including dry-aged beef, wagyu, and specialty cuts, as well as advanced cooking techniques for these meats. Strong leadership, communication, and organizational skills. Timekeeping and Scheduling Knowledge of food safety and health regulations Customer-centric Ability to effectively handle employee relations. Acute business & financial acumen Knowledge of regulatory compliance requirements with wage & hour, scheduling, etc. Ability to work flexible hours, including evenings, weekends, and holidays.
Employment Transparency
It is our policy to provide equal employment opportunities to all employees and applicants for employment without regard to race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and related medical conditions), gender identity or gender expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, protected medical condition as defined by applicable state or local law, genetic information, or any other characteristic protected by applicable federal, state, or local laws and ordinances.
We will endeavor to make a reasonable accommodation to the known limitations of qualified applicants and employees with a disability pursuant to the American with Disabilities Act and any applicable state and local laws unless the accommodation would impose an undue hardship on the operation of our business. If you believe you require such assistance to apply for a position or to participate in an interview, please contact the Human Resources department.
Please note this job posting is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities including essential job functions may change at any time with or without notice, to the extent permitted by applicable law.