Executive Chef

Ontario Trillium Foundation; Beverly (MA); On-site; USD 90,000 - 130,000; Full time

Job summary

Ontario Trillium Foundation is seeking an Executive Chef to manage a high-standard kitchen operation. The role emphasizes cost control, safety, quality, and staff leadership to ensure exceptional guest experiences.

The Executive Chef will work closely with the General Manager to develop a cohesive kitchen team, uphold health and sanitation standards, and drive profitability through efficient food cost management and labor optimization.

Qualifications

• Directly responsible for all kitchen operations.
• Lead kitchen team to meet quality and speed targets.
• Ensure health, safety and sanitation standards are maintained.

Responsibilities

• Operate effective cost, clean and safe kitchen while meeting food quality and speed requirements.
• Work with General Manager to build a cohesive kitchen team and positive culture.
• Recruit, hire and schedule kitchen staff; train on knife safety and cooking procedures.
• Prepare prep lists, order vendors, and manage inventory and par levels.
• Enforce health department regulations and maintain sanitation standards.
• Lead pre-meals for BOH and coordinate with FOH meetings to optimize service.

Skills

Leadership

Team management

Problem solving

Communication

Quality control

Job description

Executive Chef

Leadership

The Executive Chef is responsible for operating effective cost, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements.The Executive Chef is directly responsible for all kitchen operations. The Executive Chef is expected to work an average of 55-60 hours per week. Leadership responsibilities include:

• Working with the General Manager to create a cohesive team within the kitchen.
• Projecting a positive attitude within the kitchen and in the restaurant as a role model and member of the management team.
• Maintaining a positive “win-win” attitude
• Working vigorously to improve the restaurant through the use of quality management systems.
• Demonstrating support for all decisions made by the management team.
• Projecting a united management front to the staff.

Building the Business and Guest Base

• Working closely with the General Manager to build food sales through the delivery of consistent, high quality products.
• Operating the kitchen with a guest-satisfaction mentality.
• Making decisions based on what is best for the guest.
• Solving problems so that each guest will want to return.

Quality of Operations

• Ensuring strict adherence to our standards for food quality, through the use of the Kitchen Routines.
• Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept.
• Paying attention to details.
• Maintaining high standards in all areas of safety, security and sanitation.
• Ensuring all Health Department regulations are enforced at all times.

Cost Management and Profitability

• Working proactively with the management team to maximize sales and optimize profits through the management of food, labor costs and BOH DOE.
• Monitoring daily labor reports (DSLR) & managing employees to their scheduled hours.
• Writing accurate prep lists for each employee (w/ quantities & cleaning projects) on a shift-by-shift basis.
• Placing accurate orders to vendors based on the chef’s ordering system.
• Generating accurate inventory counts on a regular basis.

Purchasing

• Monitoring quality and managing prime and local vendors accordingly.
• Placing effective orders, based on sales, while simultaneously taking advantage of drop size incentives.
• Proper receiving, rotation, storage and handling of all food products.

Production

• Taking hands on approach and being directly involved in daily production.
• Setting appropriate prep levels(w/reference to menu item sales)to ensure fresh product and effective use of labor.

Personnel

• Recruiting, hiring and scheduling a crew of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations.

Recruiting & Hiring

• Hiring a crew of quality kitchen employees.
• Ensuring all kitchen employees’ personnel files are completed at time of hire to include application, interview evaluation, reference check, signed job descriptions, employee data sheet, federal and state tax forms and I-9 form.No employeemay begin work without presenting legitimate identification, which shows that he/she is allowed to work in the United States.

Training

• Implement company systems as well as training staff in knife safety, proper handling of product, use of chemicals, use of equipment, etc.
• Provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary.
• Teaching and coaching staff on a daily basis.
• Holding BOH Pre-Meals daily, and leading those meetings to review specials, menu items and discuss kitchen opportunities.
• Attending FOH Pre-Meals daily, and leading those meetings to review specials, menu items and discuss kitchen issues.

Administration

• Ensure all kitchen employees receive a semi- annual review.
• Maintain accurate employee files and proper documentation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman’s compensation, termination reports and change of status forms.
• Participate in the weekly management meetings.

Problem Solving/Judgment

• Demonstrating a pro-active attitude regarding all aspects of the business.
• Consistently making decisions that are in the best interest of our guests, employees and investors.
• Making difficult decisions.
• Remaining alert to all aspects of the operation.
• Recognizing potential problems and solving them in an effective and efficient way.