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Posted: Thursday, January 4, 2018 4:55 AM

Job Description:/h3:
JOB SUMMARY:

The Executive Chef is the number one person in authority for all Cromwell kitchen operations. The Chef will have complete charge of all food preparation and presentation that has to do with restaurant stations as per the Giada standards and that the kitchen is properly staffed. The Executive Chef will establish leadership, direction and accountability for the entire culinary team and work in cooperation with the FOH leadership team and .GDL appointees.

ESSENTIAL JOB FUNCTIONS:
Food Operations
* The ability to understand job requirements and use professional knowledge and skills to work effectively.
* Must have the ability to manage allocated financial resources to support accomplishments of job responsibilities.
* Must have the ability to assess, advise and guide employees in developing their skills and better utilizing their talents.
* Meet with food director on a weekly basis to discuss problems, concerns, ideas or improvements that will help create an environment where employees feel supported and provide the highest quality service possible.
* Maintain integrity of all food products through quality enhancement programs and Chef Interface.
* Repertoire development and training programs in cooperation with the Giada Director of Culinary Operations. The Chef will work with hands on approach with Chefs and rank and file.
* Collaboration of food promotions and food events with the Giada Management.
* Control food waste through documentation (waste sheets) and periodic garbage raking in outlets.
* Design and drive purchasing and receiving SOPs and initiatives. Ensure that we are receiving the absolute freshest and cost effective products available.
* Conduct weekly cuttings and yield testing of existing and proposed products.
* Interface with warehouse to ensure that proper food rotation practices are in place.
* Insure that our warehouse staff and cooks are trained to recognize inferior quality product.
* Must be able to interview, hire, discipline, promote and terminate when necessary.
* Must update staff with regard to all applicable policies, procedures, and pertinent information.


*
* Kitchen Operations:
* Ensure that a proper preventative maintenance program is in place. Interface with facilities to ensure that scheduled maintenance is being performed.
* Interface with stewarding department concerning daily cleaning schedules and weekly deep cleaning projects.
* Interface with environmental department to ensure proper maintenance of common area affecting kitchen operations.
* To be visible and present in the kitchen. Maintain a 70:80 presence on the floor.
* Ensure a daily sanitation checklist and temperature log report is completed for each area by their direct reports. Conducts random health inspection and health card audit. Maintains a file of all Health Inspection Reports. Proactively instructs team members regarding safe food handling and sanitation. Ensure salaried chefs and managers are ServeSafe Certified.

Administration
* Ensure that relevant financial and departmental information is disseminated to all Chefs and Rank and File.
* Prepare reports, spread sheets, etc. as requested by Director of Culinary Operations
* Maintain salaried employee schedule.
* Ensure that information boards are maintained and that new information is posted on a regular basis.
* Ensure that daily information from the outlets is brought to the attention of the chefs office via shift reports.
Conducts daily Buzz or pre shift sessions designed to inform and motivate team members.

Labor
* Ensure that a standard disciplinary system is in place and practiced consistently.
* Develop employee incentives for achievement in specified areas (e.g. Cost control, performing beyond expectations).
* Create a friendly and professional environment. Constant emphasis on staff moral and recognition.
Finan

Source: https://www.tiptopjob.com/jobs/76680148_job.asp?source=backpage


• Location: Baltimore

• Post ID: 29774887 baltimore
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