Executive Chef Manager

David Burke Hospitality Management: SEEKING EXECUTIVE CHEF MANAGER

for Celebrity Chef David Burke. This is a position for a leader in the kitchen and FOH. Work with the FOH Manager to become a team to thrive! 

ESSENTIAL RESPONSIBILITIES & TASKS:

• Supervises and coordinates all culinary and related processes in the restaurant
• Supports the Chef Restaurateur in developing, specifying and pricing the core menu
• Develops new recipe ideas and daily and seasonal specials based on the latest global, regional and local trends
• Creates and documents all cooking techniques and plate presentations for kitchen management, the cooking brigade, restaurant management and servers
• Estimates food consumption based on volume forecasts; monitors the food inventory; and approves daily order lists prepared by the Executive Sous Chef based on the availability of the freshest and most local, preferably organic, products
• Recruits, interviews, selects, on-boards, trains, schedules, supervises, motivates and leads the kitchen staff
• Ensures that the kitchen is immaculately clean and compliant with all regulatory requirements for food handling, sanitation, employment law and safety
• Sets and achieves world-class levels of exceptional and stylish cuisine within the confines of the established culinary style
• Participates in planning seasonal and private events and culinary demonstrations
• Achieves food, labor and cost controls that are established by senior management and in line with industry standards

Experience

• At least 10 years of progressive experience in food preparation
• Previous roles as a Chef de Cuisine and/or Executive Chef required.
• At least 5 years of supervisory experience over at least 15 employees
• Three years of leadership in an executive role; opening and/or change management experience desirable
• Highly diverse experience in all stations and positions in a kitchen including hot foods, cold foods, desserts, pastry and baking, and varied cooking techniques
• An in-depth knowledge of the various processes for menu design, development and pricing; food sourcing, procurement and handling; and food and labor cost control