COMMISSARY EXECUTIVE CHEF Company Summary: The Big Red F Restaurant Group is in the business of people. The people we work with and the people we welcome everyday as our guests. Our success and longevity is due to the many unique, funky, authentic, righteous, passionate, amazing, humble, honest, hardworking and dedicated people who have worked within our walls and under our roofs since 1994. The BigRedF Family consists of 14 locations among 6 unique brands including Jax Fish House, Zolo Grill, Centro Mexican Kitchen, Lola, West End Tavern and the Post Brewing Company. Job Summary: Responsible for the overall success of Commissary Culinary Operations including ensuring Company standards for quality in all aspects of food preparation, planning and execution, supervising the commissary culinary team, establishing a sanitary, safe and welcoming environment while providing leadership and direction for all staff functions. The Executive Chef of the Commissary must problem solve professionally, work collaboratively and effectively manage multiple aspects of business operations and personnel, ensuring a remarkable guest experience for cafe, catering and our partnership guests alike. Compensation & Benefits: Competitive Salary Quarterly Performance Bonus Annual Profit Share Paid Vacation Medical, Dental & Vision Insurance Basic Life and AD Insurance Company Sponsored 401k Long Term Disability Insurance BigRedF Restaurant Dining Stipend Continuous Training Responsibilities: Executive Chef reports directly to the Culinary Director and collaborates with the Director of Operations and other Leadership Team Members Understand completely all Company policies, procedures, standards, specifications, guidelines and training programs. Expert planning and organization of daily and weekly event schedules, menu planning and prep, ensuring the optimal cross utilization of product and resources between the multiple business operations of the Commissary (Cafe, Commercial Kitchen, Catering) Ensure that all cafe, catering and special event guests as well as partner clients are delighted with their BigRedF dining experience and that all feel welcome and are given responsive, engaged and courteous service at all times. Ensure that all food and products are consistently prepared and served according to the Company's recipes, portioning, cooking and serving standards. Product par, preparation and delivery execution to support all local BigRedF restaurants Scheduling, management and execution of all truck deliveries to all restaurants (pies to West End Tavern and all Post restaurants with potential to expand to sauces and other products to all local BigRedF restaurants) Product par, preparation and delivery to support to airport restaurant locations Achieve Company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Control and achieve budgeted food cost and kitchen labor. Control financial inventory and invoicing procedures in accordance with Company policies and procedures. Make employment and termination decisions consistent with Company guidelines. Fill in where needed to ensure guest service standards and efficient operations. Continually strive to develop your staff in all areas of managerial and professional development. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Ensure that all products are received in the correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Oversee and ensure that Company policies on employee performance appraisals are followed and completed on a timely basis. Oversee labor budget and scheduling, ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of Company policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Ongoing administrative, HR and financial training Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. Qualifications: (If it is listed it is required, unless otherwise noted as Preferred) CollegeCulinary degree andor comparable experience in a professional kitchen Minimum of three to five years in a catering andor banquet services supervisory position Minimum of five to seven years in a food preparation supervisory position Enhanced finance skills with an understanding of weekly budgets, costed menus and schedules. Familiarity and proven communication protocol with managers and staff Working knowledge of POSAloha, AccountingInvoicing Software, Scheduling Software, Excel (spreadsheets), Google Suite and Electronic Order Entry ServSafe Manager, First Aid and CPR Certified Physical Demands: (If necessary) Be able to work in a standing position for long periods of time (up to 10 hours). Ability to travel, manage and execute all offsite catering events Be able to reach, bend, stoop and frequently lift products and equipment up to 50 lbs. Must have the stamina to work at least 50 to 60 hours per week. Flexibility to work nights and weekends. Where necessary, flexibility to travel to BigRedF restaurants and outside venues for meetings, walk-throughs, training, etc. Workplace hazards might include very hot equipment, hot oil, knives, slicers and potentially slippery surfaces Equal Opportunity Employer: We could care less about your sexual, religious, or political affiliations. Your age, disability, military background and favorite condiment are of little concern to us. We are looking for the right personality, talents and skills to fill this position. Interested in Joining the BigRedF? Please submit a resume, and (in lieu of a cover letter), tell us your most memorable service experience. More detail about Big Red F Restaurant Group, please visit Associated topics: chief chef, corporate kitchen, deli chef, executive, executive chef, head chef, pantry, prep chef, salad chef, tavern
* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.