Executive Chef

Description:

Job Title: Executive Chef

Company Overview:

It is our dream to bring fine Japanese ramen to the world. We believe sharing ramen is a meaningful way to achieve a continuity of culture and connection in our everyday lives. Our team advocates the sustainable management of water and is passionate about initiatives to secure natural resources for future generations. Utilizing ramen as a gateway we hope to share our passion for the craft of making food, sustainability, community involvement and community enrichment with the world.

We believe that people make the difference, and we are proud of our employees who are committed to doing the best job possible. It is our policy to recognize the individual rights of all employees and to treat them with courtesy and respect by maintaining an atmosphere of mutual trust. Our staff is our most valuable asset and contributor to our company as we build toward a successful future.

More than just ramen.

Job Summary:

The Chef is responsible for the production of all food items produced in the kitchen. Responsible for all catering functions and production for other outlets The Chef is responsible for ensuring all company standards for quality, service, cleanliness, consistency, value, and profit are maintained in the kitchen. The Chef is responsible for implementing and monitoring food cost control programs, labor control programs, cleanliness programs, and sanitation procedures designed to aid in the organization and control of the kitchen. The Chef is responsible to develop the ordering procedures that maintain adequate stock levels to ensure the freshest products without running out so as not to disrupt production and customer satisfaction.

The Chef is responsible to ensure all kitchen employees are thoroughly and properly trained as outlined in the Training Manual. The Chef will be required to maintain any and all accounting/administrative duties associated with the kitchen.

The Chef will aid in developing menus in coordination with Culinary Director and Corporate Chef. The Chef is also responsible for producing daily specials, work schedules, and inventory, as required. Other areas of responsibility include food handling and sanitation, back-of-the-house security, kitchen organization, equipment repair and maintenance, waste control, safety and employee development. The Executive Chef is expected to be on the line in a leadership role as their primary duty. Support the direction of the overall AFURI Izakaya restaurant group.

Reaching Higher is a key element in our success. We hire people that are friendly, take pride in what they do and share an affinity for taking care of the guest.

Responsibilities

1. Division of responsibilities: approximately 80% Line/Supervisory work in the restaurant 20% (maximum) administration (scheduling, ordering, planning, menu/recipe development etc.). This very much an on line Chef role.
   

1. Directs and delegates tasks to the Executive Sous Chef/Sous Chefs as appropriate to the restaurant needs, their skills, and their development. Responsible for the training and development of the Chefs and Cooks to ensure the company has a strong talent pipeline for future needs.
   

1. Supports the development of standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
   

1. Ensures proper line cook/prep cook coverage during peak volume periods that meet projected cost goals and needs of the restaurant. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
   

1. Ensures Company recipes are followed, and standards of quality are maintained. Establish daily prep levels for prep items using the daily prep sheet. (All items to be prepped must be prioritized as to need and production time).
   

1. Establishes waste control program which monitors throw always, spoilage, and waste control. Maintains controls to minimize food and supply waste and theft. Follows all security measures for doors, alarms, storerooms refrigeration and delivery guidelines.
   

1. Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
   

1. Ensures all line/prep cooks are properly trained to handle their assigned position. Monitor productivity of all kitchen employees using organized planning and positive direction to ensure productivity.
   

1. Enforces daily and weekly cleaning schedules that include the entire kitchen and dish area. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
   

1. Requisitions and maintains inventory of products and other necessary food supplies. Ensure ordering is completed by specified time to approval suppliers. Monitor the quality, quantity, and price of all food products received from suppliers.
   

1. Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas. Emphasis employee + food safety. Always support safe work habits and a safe working environment.
   

1. Safeguards all food preparation employees by coordinating training to increase their knowledge about safety, sanitation, and accident prevention principles.
   

1. Finalizes payroll information in a timely manner, including accurate and complete submission of PTO requests. Verifies punches daily. Attends all management meetings as required.
   

1. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
   

1. Provides training and professional development opportunities for all management and kitchen staff. Provide, develop, train, and maintain a professional work force. Interview, select, train, supervise, counsel and discipline all employees in the department.
   

1. Ensures all paperwork required by HR is always complete and satisfactory, including new hire paperwork, offer letters, disciplinary records, terminations, food handler s cards etc.
   

Qualifications

• 5+ year's experience as either an Executive Chef/ Head Chef role or similar role
  

• Knowledge of Japanese food or experience in fine dining
  

• Experience with Sushi a plus
  

• Knowledge of local produce and vendors
  

• Must be able to explain and demonstrate the essential functions of the job, with or without reasonable accommodation.
  

• EDUCATION and/or EXPERIENCE: Bachelor s degree (B. A.) from four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience.
  

• Knowledge of applicable laws and regulations
  

• Able to obtain a valid food service permit.
  

• LANGUAGE SKILLS Ability to read, analyze, and interpret general business periodicals, professional journals, technical.
  

• COMPUTER SKILLS Working knowledge of various computer software programs.
  

• MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, proportions, percentages, and the use of basic algebra. procedures, or governmental regulation
  

• Must be able to work a variety of scheduled shifts, based on the needs and volume of the operation (example: late hours, holidays, weekend, etc.).
  

Physical Requirements

• Must be able to continuously stand and lift up to 10 pounds.
  

• Must be able to frequently walk, bend, and reach overhead.
  

• Will be occasionally lifting to 50 pounds.