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Executive Chef

Company: Bean Restaurant Group
Location: Chicopee
Posted on: January 15, 2022

Job Description:

The Bean Restaurant Group is seeking a highly motivated candidate for an executive chef position. This is a unique opportunity to join Bean Restaurant Group, a family run restaurant management company with restaurants throughout MA & CT. Are you ready to join our team and become a part of one of the premier dining destinations in the Pioneer Valley & Western Massachusetts? We would love to hear from you!

Title: Executive Chef
Position Level: Team Member
Directly Reports to: Assistant General Manager & General Manager
Direct Reports: Sous Chef & Chef De Cuisine

Summary:

The Executive Chef is responsible for managing all daily operations of the kitchen, including the development of menus, and performance management of employees. In addition, they oversee the optimization of profits within food cost and ensure that the heart of the house is operating at peak efficiency. The Executive Chef reports directly to the General Manager, and the Corporate Chef. The Executive Chef will also make him or herself available to the Managing Partners when necessary. Kitchen safety protocol and health code standards fall under your umbrella as well.

Primary Duties: The following are examples only and are not intended to be all inclusive or restrictive; other duties may be assigned as necessary.

Promote, work, and act in a manner consistent with the Mission Statement and Core Values of The Bean Restaurant Group.

Oversee and manage all areas of the kitchen and make final decisions on all kitchen related matters.

Mastery of kitchen operational skills.

Dedication to being a team player.

Calm demeanor in a high pressure environment.

Mastery of organizational skills, ie; Thinking about the week not just the day.

Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen to the highest federal and state standards.

Ordering all consumables for the restaurant, while keeping a focus on food cost.

Administrative and organizational skills are key in this role, you are a an essential part of the organization and must be skilled in administering discipline, running numbers, and controlling inventory.

Other duties as assigned.

Operations:

Oversees all HOH operations.

The development and creation of day to day menus, event menus, and specials.

Responsible for food safety, and for imparting food safety knowledge to all HOH employees. ie; teaching FIFO and establishing a sanitary working environment.

Enforce Serve-Safe sanitary practices for food handling, general cleanliness, and maintenance of kitchen to the highest federal and state standards.

Ordering all consumables for the restaurant, while keeping a focus on food cost.

Working with daily and weekly food costs to optimize the bottom line.

Keeping up the quality of the equipment to the highest standard.

Keeping a clean organized walk-in, develop daily and weekly cleaning schedules, while adhering to the standard practices of The Bean Restaurant Group.

Training & Development:

Applying set rules and standards for the HOH, and teaching your staff how to execute these initiatives.

Following through with spot checks and keeping your team focused.

Administering monthly meetings to be sure your staff is consistently on the same page.

Cross training hourly employees to better you and your team. Developing yourself and your team, always be training.

Set specific reachable goals for hourly employees and help them to maintain them.

Oversee the training of all HOH kitchen employees, making sure to document their progress throughout the training process.

Trains employees new to the position.

Comprehensive understanding of HOH development.

Succession planning. Who are the new Executive Chefs of tomorrow?

Hiring:

Going into your interview with a plan.

Attracting the right kind of person for your team. Hiring to fit our culture not just to fill an open space.

Always be open to adding talented members to your team. Have a backlog of candidates to avoid panic hiring.

Following company hiring protocol.

Staying strictly within the budget.

Starting new hires out on a 30 Day trial basis before committing them to our team or a specific pay grade.

Scheduling:

Being able to work with scheduling budgets.

Awareness of weekly and monthly events, and projecting accurate scheduling needs.

Accountable For HOH of the Budgets.

Accountable for HOH overtime issues.

Evaluations:

Keeping an eye on your 30 day probation employees. Dialoguing with them as often as possible about their evolving role within the kitchen.

Looking at All ASPECTS of the kitchen's standards, make sure you are thinking globally.

Checking in on dish, prep and line employees weekly. Making sure your staff is engaged and that their morale is up. Conducting Bi-weekly one on ones with your HOH employees.

Performing bi-annual written performance reviews for all HOH staff.

Heart of the House Inventory:

A mastery level of understanding weekly budgets.

Working to keep your Food Cost at percentages given by the CFO.

Dealing with daily hot list if your unit requires it.

Ordering intelligently, planning and forecasting accurately.

Watching and working on a monthly variance.

Setting pars.

Setting and developing recipes.

Administering and overseeing portioning and installing portion control initiatives.

Qualifications:

Culinary degree is preferred. A combination of practical experience and education will be considered as an alternative.

Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, and sanitation.

Must possess a valid drivers license.

Must be eligible to work in the United States.

Must agree to background and credit check.

Three years of experience at the Executive Chef level.

Working Conditions:

Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 50 to 55 hours).

Ability to perform all functions at the restaurant level.

Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.

Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

For more information, or to apply now, you must go to the website below. Please DO NOT email your resume to us as we only accept applications through our website.

https://beanrg.isolvedhire.com/jobs/486559-64247.html

Keywords: Bean Restaurant Group, Chicopee , Executive Chef, Hospitality & Tourism , Chicopee, Massachusetts

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