Ted’s Bulletin
Executive Chef
Ted’s Bulletin, Washington, District of Columbia, us, 20022
Ted's Bulletin is a 6-unit neighborhood eatery bringing new creativity to American classics, open daily for all-day breakfast, lunch & dinner. Ted's is looking for great leaders who are poised for growth as we have four new locations opening in DC and Virginia over the next 18 months. Ted's is part of the Catalogue Company which operates Federalist Pig, Honeymoon Chicken, Sidekick Bakery, Ensemble digital kitchen and Kramers.
The Executive Chef is the leader for the BOH and is responsible for producing best in class food in accordance with Ted's brand and standards. In addition, they will be responsible for delivering financial results to include, labor and food costs. They will ensure health and safety standards are being met, and they will train and develop the culinary team and maintain a positive culture.
Job Duties:
Direct and supervise kitchen employees while executing and maintaining Ted's standards
Lead by example, work the line with staff at key times ensuring recipe adherence and standards are met
Institute mechanisms to monitor food quality, food safety/sanitation and minimize waste and control inventory
Hire, train and develop kitchen staff while promoting a positive work environment
Actively coach and counsel employees to include documentation when appropriate
Prepare an effective schedule to ensure staffing needs are met and labor costs controlled
Conduct inventory and handle ordering of product
Partner with vendors to ensure product arrives in a timely manner and is accounted for
Achieve company profit standards for sales, costs, labor
Participate in menu development, and recipe creation
Responsible for proper food storage and food quality standards including consistency and presentation
Ensure repair and maintenance needs are met and/or communicated to designated manager
Understand and follow the food allergy procedure and special orders/restrictions
Communicate repair and maintenance needs to designated manager/vendor
Understand and follow the food allergy procedure and special orders/restrictions
Evaluate guest feedback and ratings with GM and follow up with culinary team to ensure issues are resolved
Other duties as assigned
Qualifications:
College Degree or certification in culinary field preferred
2+ years in kitchen management role
Excellent working knowledge of sanitation standards
Ability to understand and positively impact financials
Proven ability to hire, train and lead a diverse workforce
Ability to form relationships and communicate respectfully, and effectively with peers, leadership and workgroup.
Must be able to work extended hours when business need necessitate
Must be able to stand for extended periods of time and lift up to 100 pounds
Benefits:
Competitive Salary and bonus plan
Medical, dental and vision insurance
401K
Paid Time Off
Paid Holiday (Thanksgiving and Christmas)
Employee Shift Meal while at work
Employee dining discount extended across all brands
Health Savings Account
Employer paid Life Insurance and Long-Term Disability Insurance
Short Term Disability Insurance
Employee Assistance Program
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The Executive Chef is the leader for the BOH and is responsible for producing best in class food in accordance with Ted's brand and standards. In addition, they will be responsible for delivering financial results to include, labor and food costs. They will ensure health and safety standards are being met, and they will train and develop the culinary team and maintain a positive culture.
Job Duties:
Direct and supervise kitchen employees while executing and maintaining Ted's standards
Lead by example, work the line with staff at key times ensuring recipe adherence and standards are met
Institute mechanisms to monitor food quality, food safety/sanitation and minimize waste and control inventory
Hire, train and develop kitchen staff while promoting a positive work environment
Actively coach and counsel employees to include documentation when appropriate
Prepare an effective schedule to ensure staffing needs are met and labor costs controlled
Conduct inventory and handle ordering of product
Partner with vendors to ensure product arrives in a timely manner and is accounted for
Achieve company profit standards for sales, costs, labor
Participate in menu development, and recipe creation
Responsible for proper food storage and food quality standards including consistency and presentation
Ensure repair and maintenance needs are met and/or communicated to designated manager
Understand and follow the food allergy procedure and special orders/restrictions
Communicate repair and maintenance needs to designated manager/vendor
Understand and follow the food allergy procedure and special orders/restrictions
Evaluate guest feedback and ratings with GM and follow up with culinary team to ensure issues are resolved
Other duties as assigned
Qualifications:
College Degree or certification in culinary field preferred
2+ years in kitchen management role
Excellent working knowledge of sanitation standards
Ability to understand and positively impact financials
Proven ability to hire, train and lead a diverse workforce
Ability to form relationships and communicate respectfully, and effectively with peers, leadership and workgroup.
Must be able to work extended hours when business need necessitate
Must be able to stand for extended periods of time and lift up to 100 pounds
Benefits:
Competitive Salary and bonus plan
Medical, dental and vision insurance
401K
Paid Time Off
Paid Holiday (Thanksgiving and Christmas)
Employee Shift Meal while at work
Employee dining discount extended across all brands
Health Savings Account
Employer paid Life Insurance and Long-Term Disability Insurance
Short Term Disability Insurance
Employee Assistance Program
#J-18808-Ljbffr