ABSTEAK BY CHEF AKIRA BACK
Join to apply for the
Chef de Cuisine
role at
ABSTEAK BY CHEF AKIRA BACK
ABSTEAK BY CHEF AKIRA BACK provided pay range This range is provided by ABSTEAK BY CHEF AKIRA BACK. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $100,000.00/yr - $120,000.00/yr
The Chef de Cuisine at Absteak by Chef Akira Back is a dynamic culinary leader responsible for crafting and executing an innovative culinary vision, ensuring exceptional kitchen operations, and upholding the highest standards of food quality and safety. This natural leader fosters a culture of excellence within the culinary team, emphasizing the core value of 'TEAM.' With a focus on financial stewardship, the Executive Chef manages budgets, implements cost-effective measures, and ensures optimal profitability. This role involves meticulous quality assurance, guest experience enhancement, supplier relations, and reporting directly to Chef Akira on kitchen performance. The Executive Chef is a key contributor to the restaurant's success, embodying a passion for culinary excellence, genuine connections, and teamwork.
This job description is a summary of duties; however, it is by no means an all-inclusive list. It is merely a broad guide to expected duties of the position.
Key Responsibilities Strategic Culinary Leadership
Develop and execute an innovative culinary vision aligned with the restaurant's brand and target audience.
Curate and refresh seasonal menus, showcasing creativity while ensuring profitability.
Operational Excellence
Oversee day-to-day kitchen operations, ensuring precision in food preparation, cooking techniques, and plate presentation.
Uphold uncompromising standards of food quality, hygiene, and safety.
Effectively manage kitchen staff, from recruitment to performance optimization.
Quality Assurance
Conduct meticulous inspections to guarantee adherence to recipes, portion control, and presentation aesthetics.
Implement and monitor inventory control procedures, overseeing procurement to guarantee ingredient freshness and quality.
Financial Stewardship
Develop, manage, and optimize kitchen budgets, exercising financial prudence in food, labor, and operational expenditures.
Introduce cost-effective measures to enhance kitchen efficiency without compromising culinary standards.
Collaborative Engagement
Collaborate closely with the restaurant management team to plan and execute special events, promotions, and thematic culinary experiences.
Cultivate robust relationships with suppliers and vendors to ensure a consistent supply of premium ingredients.
Talent Development
Foster a culture of excellence, providing leadership and mentorship to kitchen staff.
Conduct regular training sessions to enhance the skills and knowledge of the culinary team.
Innovation and Industry Awareness
Stay abreast of industry trends, emerging ingredients, and cutting-edge culinary techniques.
Continuously seek opportunities to elevate the restaurant's culinary reputation and offerings.
Other Qualities
Accountability
Development
Working relationships
Judgment
Leadership
Decision-making
Problem analysis and problem-solving
Planning and organizing
Resource management
Stress tolerance
High energy level
Quality of work
Job skills knowledge
Productivity
Dependability
Punctuality
Adherence to Policy
Verbal communication
Attitude
Appearance
Teamwork
Guest satisfaction
Education / Requirements
High School Diploma required; Bachelor's Degree preferred
Proof of eligibility to work in the United States
Valid Driver's License
21+ years of age
California Manager Food Handlers Card
Maintain a professional, neat, and well-groomed appearance adhering to Company standards
Working Knowledge Requirements
Minimum of three (3) years of service experience in a fine dining restaurant (preferably in a similar dining concept)
Above average skill in math and algebraic equations using percentages
Proficient in Windows, Microsoft Office, iOS, POS systems (Computer literacy)
Proven track record as an Executive Chef or in a comparable leadership role within a high-volume, upscale dining establishment.
Culinary degree or equivalent certification from a recognized institution.
More detail about ABSteak by Chef Akira Back part of Akira Back Restaurants, please visit this link.
Seniority level Executive
Employment type Full-time
Job function Production
Referrals increase your chances of interviewing at ABSTEAK BY CHEF AKIRA BACK by 2x
Get notified about new Chef jobs in
San Francisco, CA .
#J-18808-Ljbffr
Chef de Cuisine
role at
ABSTEAK BY CHEF AKIRA BACK
ABSTEAK BY CHEF AKIRA BACK provided pay range This range is provided by ABSTEAK BY CHEF AKIRA BACK. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $100,000.00/yr - $120,000.00/yr
The Chef de Cuisine at Absteak by Chef Akira Back is a dynamic culinary leader responsible for crafting and executing an innovative culinary vision, ensuring exceptional kitchen operations, and upholding the highest standards of food quality and safety. This natural leader fosters a culture of excellence within the culinary team, emphasizing the core value of 'TEAM.' With a focus on financial stewardship, the Executive Chef manages budgets, implements cost-effective measures, and ensures optimal profitability. This role involves meticulous quality assurance, guest experience enhancement, supplier relations, and reporting directly to Chef Akira on kitchen performance. The Executive Chef is a key contributor to the restaurant's success, embodying a passion for culinary excellence, genuine connections, and teamwork.
This job description is a summary of duties; however, it is by no means an all-inclusive list. It is merely a broad guide to expected duties of the position.
Key Responsibilities Strategic Culinary Leadership
Develop and execute an innovative culinary vision aligned with the restaurant's brand and target audience.
Curate and refresh seasonal menus, showcasing creativity while ensuring profitability.
Operational Excellence
Oversee day-to-day kitchen operations, ensuring precision in food preparation, cooking techniques, and plate presentation.
Uphold uncompromising standards of food quality, hygiene, and safety.
Effectively manage kitchen staff, from recruitment to performance optimization.
Quality Assurance
Conduct meticulous inspections to guarantee adherence to recipes, portion control, and presentation aesthetics.
Implement and monitor inventory control procedures, overseeing procurement to guarantee ingredient freshness and quality.
Financial Stewardship
Develop, manage, and optimize kitchen budgets, exercising financial prudence in food, labor, and operational expenditures.
Introduce cost-effective measures to enhance kitchen efficiency without compromising culinary standards.
Collaborative Engagement
Collaborate closely with the restaurant management team to plan and execute special events, promotions, and thematic culinary experiences.
Cultivate robust relationships with suppliers and vendors to ensure a consistent supply of premium ingredients.
Talent Development
Foster a culture of excellence, providing leadership and mentorship to kitchen staff.
Conduct regular training sessions to enhance the skills and knowledge of the culinary team.
Innovation and Industry Awareness
Stay abreast of industry trends, emerging ingredients, and cutting-edge culinary techniques.
Continuously seek opportunities to elevate the restaurant's culinary reputation and offerings.
Other Qualities
Accountability
Development
Working relationships
Judgment
Leadership
Decision-making
Problem analysis and problem-solving
Planning and organizing
Resource management
Stress tolerance
High energy level
Quality of work
Job skills knowledge
Productivity
Dependability
Punctuality
Adherence to Policy
Verbal communication
Attitude
Appearance
Teamwork
Guest satisfaction
Education / Requirements
High School Diploma required; Bachelor's Degree preferred
Proof of eligibility to work in the United States
Valid Driver's License
21+ years of age
California Manager Food Handlers Card
Maintain a professional, neat, and well-groomed appearance adhering to Company standards
Working Knowledge Requirements
Minimum of three (3) years of service experience in a fine dining restaurant (preferably in a similar dining concept)
Above average skill in math and algebraic equations using percentages
Proficient in Windows, Microsoft Office, iOS, POS systems (Computer literacy)
Proven track record as an Executive Chef or in a comparable leadership role within a high-volume, upscale dining establishment.
Culinary degree or equivalent certification from a recognized institution.
More detail about ABSteak by Chef Akira Back part of Akira Back Restaurants, please visit this link.
Seniority level Executive
Employment type Full-time
Job function Production
Referrals increase your chances of interviewing at ABSTEAK BY CHEF AKIRA BACK by 2x
Get notified about new Chef jobs in
San Francisco, CA .
#J-18808-Ljbffr