Executive Chef-Cambridge

Barcelona Wine Bar; Barcelona; Presencial; EUR 50.000 - 70.000; Jornada completa

Descripción de la vacante

Barcelona Wine Bar seeks an Executive Chef who can lead a kitchen team, design menus, and manage weekly food and supply inventories. This role emphasizes creating seasonally driven menus and maintaining exceptional standards for guest experience.

The Executive Chef will guide culinary activities, collaborate with staff, and ensure compliance with health and safety regulations while delivering consistently high-quality dishes.

Formación

• 8-years of experience in a high-volume restaurant environment.
• High-volume restaurant experience is a plus.

Responsabilidades

• Plan and direct food preparation and culinary activities
• Modify menus to meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Oversee portion control and minimize waste
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Address problems or complaints promptly
• Finalize plate presentation and plating quality
• Perform administrative duties
• Ensure compliance with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional demeanor with coworkers and guests
• Commit to hospitality and high-quality guest experience
• Handle volume and stress with finesse
• Maintain high standards of quality above all else
• Respect simple, rustic, authentic food as valuable as haute cuisine

Conocimientos

Passion for food & guest experience

Relationships with growers/foragers

Kitchen management

Problem solving

Delegation

Communication & leadership

Cooking trends & best practices

Computer software knowledge

Descripción del empleo

Description

The Executive Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food.

Responsibilities:

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Oversee portion control and quantities of preparation to minimize waste
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the "final touch"
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and guests
• Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
• Handle volume and stress with aplomb and finesse
• Hold the standard of high-quality food above all else
• Understand that simple, rustic, authentic food takes as much - if not more - talent as dainty colors pooled in the middle of a big plate

Skills:

• Share the passion for food, wine and the guest experience
• Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs

Working Conditions

• Be able to withstand the pressure and strain of working in close quarters
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.

Education/Experience

• 8-years of experience
• High volume restaurant experience is a plus