Executive Chef-Knox Henderson/Dallas

Barcelona Wine Bar; Barcelona; On-site; EUR 75,000 - 110,000; Full time

Job summary

Barcelona Wine Bar is seeking an Executive Chef to lead the kitchen, create and adapt menus with seasonal availability, and manage weekly inventory and costs. You will oversee staff, maintain high quality, ensure sanitation, and deliver an exceptional guest experience in a bustling Barcelona venue.

The role requires strong leadership, wine knowledge, and a passion for high-volume, guest-centric cooking in a fast-paced environment.

Qualifications

• 8 years of experience in high-volume restaurants.
• Executive kitchen leadership experience is essential.
• Ability to manage inventory and control costs.
• Experience menu development and seasonal adjustments.

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 hospitable service and high-quality guest experience.
• Handle volume and stress with aplomb and finesse.
• Hold the standard of high-quality food above all else.

Skills

Passion for food

Wine knowledge

Kitchen management

Leadership

Communication

Problem solving

Trends awareness

Job 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