Saba
Overview
The Executive Chef role will be to manage the daily operations of the restaurant kitchen, providing professional leadership and direction to kitchen personnel. Ensure that all recipes, food preparations and dishes meet the restaurant's commitment to quality. Maintain a safe, orderly, clean, efficient and inspired kitchen that is driven by the use of the best quality, seasonal produce. The CDC will be reporting to the restaurant's Executive Chef and Pomegranate Hospitality’s Culinary Director on menu creation, cost control and kitchen personnel. Above all the CDC must be passionate about creating delicious food, and leading a team-oriented environment. The CDC will work hand-in-hand with the General Manager of the restaurant to provide an outstanding experience for each and every guest.
Responsibilities
Employee Relations :
Involved with the recruitment and retention of employees from dishwashers to line cooks to sous chefs including corrective action, training, and Employee morale
Employee Relations :
Cultivate and maintain professional relationships with all employees through a positive and team-driven work effort
Employee Relations :
Creating and implementing a weekly schedule to best suit employees strengths and weaknesses
Employee Relations :
Delegating tasks to employees
Employee Relations :
Supervise staff for safety and cleanliness according to Health Department regulations
Employee Relations :
Train staff on cultural uniqueness and importance of specific dishes
Employee Relations :
Accommodate staff and guest requests and preferences whenever possible
Employee Relations :
Create activities to encourage menu participation across all Front of House employees
Employee Relations :
Leads and counsels employees on proper actions and attitude in the Front of House and take preventative corrective action to address employee issues
Employee Relations :
Executes employee evaluations following guidelines and procedures set for the the Director of People and Culture
Food : Control portion sizes according to costed recipes in both production and on the line
Food : Engage the Pomegranate Hospitality community through food, producers and vendors
Food : Receive the execution and management of all food recipes ensuring the highest standards of quality and consistency in alignment with the established recipe index and the directives of the Director of Culinary
Financials
Financials : Creating and following a food budget, recognizing sales trends, develop strategies, and adjust menu in order to maximize profit
Financials : Minimize waste of food, labor, and efforts to maximize profit and contribute positively to the environment
Financials : Maintain appropriate labor costs given the volume of business
Financials : Creating, monetizing, and monitoring an “End of Month” inventory
Financials : Costing recipes according to the precise standards set forth by Pomegranate Hospitality
Other Responsibilities
Organize and create packlists and products for special and offsite events
Work alongside FOH to ensure special events are accommodating to the guests’ preferences
Oversee all aspects of the kitchen including problem resolution using effective clear communication
An ambassador for Pomegranate Hospitality
Maintain appropriate pars and inventory for food, equipment and paper goods across the restaurant
Scheduling kitchen repairs and general equipment maintenance for longevity of restaurant
Expedite orders to line cooks and sous chefs during service
Experience / Skills
High school diploma required, BA encouraged
5-8 years of kitchen experience
2-4 years of restaurant management experience
Excellent skills in knife-handling, wood-fired cooking, and knowledge in a wide variety of cooking techniques and terminology
Ability to lift and carry up to 50 lbs. and stand for extended periods of time
Proficient in google suite, slack, 7shifts, Resy
Experience in managing the line for a high-volume upscale restaurant
Hands on leadership, servant leader.
Schedule may vary via business operations to consider holidays, and weekends.
Schedule requires 50 hours per week
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The Executive Chef role will be to manage the daily operations of the restaurant kitchen, providing professional leadership and direction to kitchen personnel. Ensure that all recipes, food preparations and dishes meet the restaurant's commitment to quality. Maintain a safe, orderly, clean, efficient and inspired kitchen that is driven by the use of the best quality, seasonal produce. The CDC will be reporting to the restaurant's Executive Chef and Pomegranate Hospitality’s Culinary Director on menu creation, cost control and kitchen personnel. Above all the CDC must be passionate about creating delicious food, and leading a team-oriented environment. The CDC will work hand-in-hand with the General Manager of the restaurant to provide an outstanding experience for each and every guest.
Responsibilities
Employee Relations :
Involved with the recruitment and retention of employees from dishwashers to line cooks to sous chefs including corrective action, training, and Employee morale
Employee Relations :
Cultivate and maintain professional relationships with all employees through a positive and team-driven work effort
Employee Relations :
Creating and implementing a weekly schedule to best suit employees strengths and weaknesses
Employee Relations :
Delegating tasks to employees
Employee Relations :
Supervise staff for safety and cleanliness according to Health Department regulations
Employee Relations :
Train staff on cultural uniqueness and importance of specific dishes
Employee Relations :
Accommodate staff and guest requests and preferences whenever possible
Employee Relations :
Create activities to encourage menu participation across all Front of House employees
Employee Relations :
Leads and counsels employees on proper actions and attitude in the Front of House and take preventative corrective action to address employee issues
Employee Relations :
Executes employee evaluations following guidelines and procedures set for the the Director of People and Culture
Food : Control portion sizes according to costed recipes in both production and on the line
Food : Engage the Pomegranate Hospitality community through food, producers and vendors
Food : Receive the execution and management of all food recipes ensuring the highest standards of quality and consistency in alignment with the established recipe index and the directives of the Director of Culinary
Financials
Financials : Creating and following a food budget, recognizing sales trends, develop strategies, and adjust menu in order to maximize profit
Financials : Minimize waste of food, labor, and efforts to maximize profit and contribute positively to the environment
Financials : Maintain appropriate labor costs given the volume of business
Financials : Creating, monetizing, and monitoring an “End of Month” inventory
Financials : Costing recipes according to the precise standards set forth by Pomegranate Hospitality
Other Responsibilities
Organize and create packlists and products for special and offsite events
Work alongside FOH to ensure special events are accommodating to the guests’ preferences
Oversee all aspects of the kitchen including problem resolution using effective clear communication
An ambassador for Pomegranate Hospitality
Maintain appropriate pars and inventory for food, equipment and paper goods across the restaurant
Scheduling kitchen repairs and general equipment maintenance for longevity of restaurant
Expedite orders to line cooks and sous chefs during service
Experience / Skills
High school diploma required, BA encouraged
5-8 years of kitchen experience
2-4 years of restaurant management experience
Excellent skills in knife-handling, wood-fired cooking, and knowledge in a wide variety of cooking techniques and terminology
Ability to lift and carry up to 50 lbs. and stand for extended periods of time
Proficient in google suite, slack, 7shifts, Resy
Experience in managing the line for a high-volume upscale restaurant
Hands on leadership, servant leader.
Schedule may vary via business operations to consider holidays, and weekends.
Schedule requires 50 hours per week
#J-18808-Ljbffr