Specialty Restaurants
Executive Chef
Specialty Restaurants, Los Angeles, California, United States, 90079
The Proud Bird, a historic and iconic restaurant with a strong tie to the local community, makes quite a statement as a unique, upscale food hall with interactive aviation exhibits and a renovated events center. The Proud Bird was named LA's Hottest Food Hall by Food Network.Specialty Restaurants Corporation holds an impressive portfolio of 17 award-winning restaurants throughout the U.S. including The Proud Bird, and we pride ourselves on creating incomparable memories by delivering an unforgettable dining experience with exceptional food, unmatched service and breathtaking views.Our mission at The Proud Bird/Specialty Restaurants Corporation is to always innovate and consistently deliver a 5-star experience for our employees, guests, partners, and community. We look forward to adding our next valued leader!Benefits:
Quarterly bonus planBenefits including vacation pay, medical, dental and vision insuranceLifestyle Spending Account, this benefit supports you and your family in numerous ways such as through gym memberships, child care, groceries, student loans & more!Company dining package with allotted spending amount each monthVariety of Supplemental Benefit Plans for life’s unknowns401k with annual employer match after 12 months (ER match 25% of the first 5% contribution)Employer paid life Insurance throughout the length of employmentPaid/Floating holidays for 5 major holidaysEducation Assistance Program (EdAP) for hospitality related education growthEmployee Assistance Program (EAP) to assist with work life balanceManagement Referral Program with up to a
$4,000
payout for qualifying management positionsPay: $90,000 - $110,000 / yearResponsibilities:
Responsible for completing Performance Reviews and making recommendations for the promotion, hiring, and advancement of all salaried Kitchen personnel.Assists the General Manager in leading the Risk Management Team in proactively addressing liability, risk, and compliance opportunities.Responsible for reviewing all performance reviews and recommendations made by the Sous Chef.Responsible for training, managing, and developing all culinary team members.Responsible for scheduling kitchen personnel in conjunction with forecasted labor and predetermined budgets.Responsible for estimating food usage and ordering products accordingly.Responsible for monitoring and controlling food cost by establishing specifications, storeroom requisition systems, product storage requirements, standardization recipes, and waste control procedures.Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards.Ensures proper equipment cleaning and maintenance.Maintains a safe and sanitized work environment for all employees by ensuring that proper safety and sanitation requirements are met.Completes all weekly and monthly food and supply product inventories.Required Skills/Abilities:
Ability to create and maintain a strong team atmosphere within the department and ensure that employees are appropriately trained and have an adequate workload.Excellent interpersonal, verbal, and written communication skills.PC literate with a working knowledge of MS Office preferred.Must be able to clearly and effectively communicate in English.Proven working experience as a head chef.Excellent record of kitchen management + BOH budget management.Ability to spot and resolve problems efficiently.Capable of delegating multiple tasks.Keep up with cooking trends and best practices.Qualifications:
3+ years of Executive Chef experience in a high-volume restaurant and event center environment, with 6+ years' progressive Chef experience.Banquet experience strongly preferred.Strong skillset in leading, coaching, and supervising junior chefs and cooks.
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Quarterly bonus planBenefits including vacation pay, medical, dental and vision insuranceLifestyle Spending Account, this benefit supports you and your family in numerous ways such as through gym memberships, child care, groceries, student loans & more!Company dining package with allotted spending amount each monthVariety of Supplemental Benefit Plans for life’s unknowns401k with annual employer match after 12 months (ER match 25% of the first 5% contribution)Employer paid life Insurance throughout the length of employmentPaid/Floating holidays for 5 major holidaysEducation Assistance Program (EdAP) for hospitality related education growthEmployee Assistance Program (EAP) to assist with work life balanceManagement Referral Program with up to a
$4,000
payout for qualifying management positionsPay: $90,000 - $110,000 / yearResponsibilities:
Responsible for completing Performance Reviews and making recommendations for the promotion, hiring, and advancement of all salaried Kitchen personnel.Assists the General Manager in leading the Risk Management Team in proactively addressing liability, risk, and compliance opportunities.Responsible for reviewing all performance reviews and recommendations made by the Sous Chef.Responsible for training, managing, and developing all culinary team members.Responsible for scheduling kitchen personnel in conjunction with forecasted labor and predetermined budgets.Responsible for estimating food usage and ordering products accordingly.Responsible for monitoring and controlling food cost by establishing specifications, storeroom requisition systems, product storage requirements, standardization recipes, and waste control procedures.Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards.Ensures proper equipment cleaning and maintenance.Maintains a safe and sanitized work environment for all employees by ensuring that proper safety and sanitation requirements are met.Completes all weekly and monthly food and supply product inventories.Required Skills/Abilities:
Ability to create and maintain a strong team atmosphere within the department and ensure that employees are appropriately trained and have an adequate workload.Excellent interpersonal, verbal, and written communication skills.PC literate with a working knowledge of MS Office preferred.Must be able to clearly and effectively communicate in English.Proven working experience as a head chef.Excellent record of kitchen management + BOH budget management.Ability to spot and resolve problems efficiently.Capable of delegating multiple tasks.Keep up with cooking trends and best practices.Qualifications:
3+ years of Executive Chef experience in a high-volume restaurant and event center environment, with 6+ years' progressive Chef experience.Banquet experience strongly preferred.Strong skillset in leading, coaching, and supervising junior chefs and cooks.
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