Job description

Job Title: Executive Chef FLSA Status: Exempt

Department: Culinary | Kitchen Benefits Level: Mgmt

Reports To: General Manager

SUMMARY

Responsible for all food production including that used for Bistro on 4th restaurant, Convention Center banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff and ensure a healthy work environment. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

· Plans menus for all food outlets.

· Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that is economical and technically correct and within budgeted labor cost goals.

· Approves the requisition of products and other necessary food supplies.

· Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

· Establishes controls to minimize food and supply waste and theft.

· Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

· Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

· Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

· Attends food and beverage staff and management meetings.

· Meets weekly with the Food & Beverage Director, Director of Sales and General Manager to plan for events, discuss previous week’s service, and together make regular adjustments and/or improvements to service and general restaurant and bar operations.

· Cooks or directly supervises the cooking of items that require skillful preparation.

· Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

· Sources food products to assure that quality standards are consistently attained, and, whenever possible purchases locally grown, raised and prepared products.

· Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.

· Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

· Provides training and professional development opportunities for all kitchen staff.

· Ensures that representatives from the kitchen attend service lineups and meetings.

· Periodically visits dining area when it is open to welcome guests.

· Supports safe work habits and a safe working environment at all times.

· Performs other duties as directed.

KHC POLICIES: Responsible for following all KHC policies and procedures as set forth in the KHC handbook and property specific guidelines/standards. These policies include dress code, safety and performance standards. Employees must also maintain a professional image and report to work as scheduled.

SUPERVISORY RESPONSIBILITIES: Directly supervises 1-25 employees in the Kitchen Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.

EDUCATION and/or EXPERIENCE: Bachelor's degree (BA) from four-year College or university; or three to four years related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS: Ability to read, analyze and interpret common financial reports. Ability to read and implement safety policies and procedures. Ability to respond to common inquiries or complaints from customers, regulatory agencies or members of the business community. Ability to write speeches and articles for publication that conforms to prescribed style and format. Ability to effectively present information to customers, top management, public groups and/or boards of directors. Must be able to communicate clearly in person, via telephone and in writing.

MATHEMATICAL SKILLS: Ability to understand, interpret, develop and manipulate accounting concepts such as budgeting, cost analysis, financial planning, percentages, turnover, general ledger, accounts payable, payroll, accounts receivable and purchasing.

REASONING ABILITY: Ability to define problems, collect data, establish facts, draw valid conclusions, develop solutions and plan ahead. Ability to interpret an extensive variety of instructions in mathematical, formula or procedural form and deal with several abstract variables.

CERTIFICATES, LICENSES, REGISTRATIONS: May require franchise specific certification.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. All employees must follow proper safety precautions at all times to avoid injuries.

While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to handle, grasp or type; reach with hands and arms; climb or balance; stoop, kneel, crouch, bend or twist; taste or smell. The employee is occasionally required to sit. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT: The work environment described here are representative of those an employee encounters while performing the essential functions of this job. All employees must follow proper safety precautions at all times to avoid injuries.

While performing the duties of this job, the employee is regularly exposed to fumes or airborne particles, temperature extremes from sub zero freezers, ovens, fryers, stoves and grills, and extreme heat from fryers, broilers, ovens and warmers and regularly works with moving mechanical parts such as slicers, dishwashers and sharpeners. The employee is occasionally exposed to outside weather conditions, mild risk of electrical shock, and blood-borne pathogens and occasionally works with toxic or caustic chemicals and power equipment. The noise level in the work environment is usually moderate.

ACCOMODATION: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

CRISIS MANAGEMENT: Must be able to handle a crisis in a calm, effective manner. This includes upset guests, fire, tornado, armed robbery and assault, bomb threats and accidents.

Job Type: Full-time

Pay: From $70,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 3 years

Pay rate:

• Yearly pay

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift

Supplemental pay types:

• Performance bonus

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Bakery
• Bar
• Casual dining restaurant
• Hotel
• Upscale casual restaurant

Ability to commute/relocate:

• Sioux City, IA: Reliably commute or willing to relocate with an employer-provided relocation package (Required)

Experience:

• Culinary experience: 4 years (Required)
• Cooking: 4 years (Required)

Work Location: One location

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