DineAmic Hospitality
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Executive Chef
role at
DineAmic Hospitality . This range is provided by DineAmic Hospitality. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Base pay range
$90,000.00/yr - $100,000.00/yr Overview
DineAmic Hospitality is seeking an Executive Chef. The Executive Chef is responsible for the successful management of a restaurant’s kitchen. The role requires a wide range of skills from designing and developing satisfactory menus to managing staff and creating and maintaining financial budgets. The Executive Chef will demonstrate exceptional leadership by recruiting, training, and mentoring the culinary staff. Responsibilities also include maintaining a safe, clean, and professional kitchen, managing food costs, conducting proper inventories, and product ordering. The Executive Chef will coach and develop Sous Chefs to take on these responsibilities in their absence. Responsibilities
Conduct ongoing research and continuously develop menu items with respect to changing seasons, guest feedback, product cost and availability, and other factors Develop and update recipe books prescribing ingredients, product specifications, and portion sizes, which become property of Dineamic Coordinate with event teams on menu items and create ways to activate spaces within restaurant outlets Create the benchmark for kitchen culture by modeling high standards of professionalism, respectful communication, and enthusiasm for the food program Work with management to develop insight and leadership goals for staff to encourage continuous learning and development Identify, address and document individual employee performance problems and take necessary actions according to standard operating procedures Schedule, conduct and document employee performance reviews Identify, train, and develop key employees for growth, advancement and promotion Maintain mandated food cost, organize and facilitate ordering for ingredients, minimize waste, and ensure product availability Maintain departmental budgets and assist in optimizing labor and product costs Proactively build lasting relationships with purveyors Coordinate with General Manager and Corporate Chef to ensure production standards, determine meals, employee meals, and review kitchen personnel needs Oversee the purchase and ordering of all food products and supplies; ensure daily product orders are placed and track high-cost items Manage Sous Chefs and ensure proper supervision of kitchen staff and adherence to procedures and safety guidelines Ensure compliance with sanitation/safety guidelines and proper food storage Safety & Compliance
Ensure BOH employees understand and adhere to sanitation/safety guidelines Work safely in a confined, noisy, and variable environment Comply with all safety and sanitation guidelines and procedures Move safely through all areas of the restaurant, wear a hair restraint, wash hands regularly, and use knives and equipment safely Requirements
Minimum 2 years high-volume Kitchen Management experience; up to 4 years preferred Proven experience creating a safe work environment with teamwork and professional development Ability to efficiently identify issues and problem solve Commitment to quality, accuracy, timeliness, and results Ability to handle stress and delegate while maintaining control Proficient computer skills, basic math skills, and ability to operate a point-of-sale system Flexibility to work a variety of shifts, including days, nights, weekends, and holidays Minimum of 50 hours per week required Holds a current SERV safe (or equivalent) certification Benefits & Perks
BCBS Medical BCBS Dental EyeMed Vision Company-paid Short-term Disability Insurance Company-paid Life and AD&D Insurance Company-paid Employee Assistance Program Paid Time Off Paid Sick Leave Commuter Benefits 401K + Match Monthly Food & Beverage Allowance and Discount More detail about Siena Tavern part of Dineamic Hospitality, please visit https://culinaryagents.com/entities/859-Siena-Tavern
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Executive Chef
role at
DineAmic Hospitality . This range is provided by DineAmic Hospitality. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Base pay range
$90,000.00/yr - $100,000.00/yr Overview
DineAmic Hospitality is seeking an Executive Chef. The Executive Chef is responsible for the successful management of a restaurant’s kitchen. The role requires a wide range of skills from designing and developing satisfactory menus to managing staff and creating and maintaining financial budgets. The Executive Chef will demonstrate exceptional leadership by recruiting, training, and mentoring the culinary staff. Responsibilities also include maintaining a safe, clean, and professional kitchen, managing food costs, conducting proper inventories, and product ordering. The Executive Chef will coach and develop Sous Chefs to take on these responsibilities in their absence. Responsibilities
Conduct ongoing research and continuously develop menu items with respect to changing seasons, guest feedback, product cost and availability, and other factors Develop and update recipe books prescribing ingredients, product specifications, and portion sizes, which become property of Dineamic Coordinate with event teams on menu items and create ways to activate spaces within restaurant outlets Create the benchmark for kitchen culture by modeling high standards of professionalism, respectful communication, and enthusiasm for the food program Work with management to develop insight and leadership goals for staff to encourage continuous learning and development Identify, address and document individual employee performance problems and take necessary actions according to standard operating procedures Schedule, conduct and document employee performance reviews Identify, train, and develop key employees for growth, advancement and promotion Maintain mandated food cost, organize and facilitate ordering for ingredients, minimize waste, and ensure product availability Maintain departmental budgets and assist in optimizing labor and product costs Proactively build lasting relationships with purveyors Coordinate with General Manager and Corporate Chef to ensure production standards, determine meals, employee meals, and review kitchen personnel needs Oversee the purchase and ordering of all food products and supplies; ensure daily product orders are placed and track high-cost items Manage Sous Chefs and ensure proper supervision of kitchen staff and adherence to procedures and safety guidelines Ensure compliance with sanitation/safety guidelines and proper food storage Safety & Compliance
Ensure BOH employees understand and adhere to sanitation/safety guidelines Work safely in a confined, noisy, and variable environment Comply with all safety and sanitation guidelines and procedures Move safely through all areas of the restaurant, wear a hair restraint, wash hands regularly, and use knives and equipment safely Requirements
Minimum 2 years high-volume Kitchen Management experience; up to 4 years preferred Proven experience creating a safe work environment with teamwork and professional development Ability to efficiently identify issues and problem solve Commitment to quality, accuracy, timeliness, and results Ability to handle stress and delegate while maintaining control Proficient computer skills, basic math skills, and ability to operate a point-of-sale system Flexibility to work a variety of shifts, including days, nights, weekends, and holidays Minimum of 50 hours per week required Holds a current SERV safe (or equivalent) certification Benefits & Perks
BCBS Medical BCBS Dental EyeMed Vision Company-paid Short-term Disability Insurance Company-paid Life and AD&D Insurance Company-paid Employee Assistance Program Paid Time Off Paid Sick Leave Commuter Benefits 401K + Match Monthly Food & Beverage Allowance and Discount More detail about Siena Tavern part of Dineamic Hospitality, please visit https://culinaryagents.com/entities/859-Siena-Tavern
#J-18808-Ljbffr