Executive Chef

Lawry's Restaurants, Inc.; Corona (CA); On-site; USD 100,000 - 110,000; Full time

Job summary

Lawry's Restaurants, Inc. is seeking an Executive Chef to lead the Heart of House team. The role oversees hiring, training, and developing kitchen staff, ensuring quality, consistency, and creative menus for guests.

Ideal candidates have at least five years in fine dining and extensive management experience, with strong leadership, communication, and food-safety expertise. Salary ranges reflect senior culinary leadership in a California setting.

Qualifications

• Five years experience in fine dining high volume environment.
• Progressively responsible industry and culinary management experience.
• Ability to lead and develop kitchen staff.
• Knowledge of food safety regulations and sanitation practices.
• Strong communication and organizational skills.

Responsibilities

• Directs and coordinates all kitchen staff during service.
• Plans and interviews kitchen applicants; provides training and cross-training.
• Ensures quality, consistency and presentation of dishes.
• Writes recipes and costs out new menu items; coaches staff on execution.
• Maintains safety and sanitary standards and enforces health regulations.

Skills

Leadership

Communication

Multitasking

Mentoring

English proficiency

Education

Culinary degree

Tools

Micros POS

Scheduling software

Microsoft Office

Job description

We are looking for an Executive Chef to join our team!

Our Executive Chef manages the hiring, training and developing of all Heart of House co-workers. The Executive Chef oversees the preparation and execution of all dishes, assuring quality, consistency, and competitive creativity. Directs and coordinates all workers engaged in preparing and cooking food for guests and co-workers of the restaurant. Cooks and portions meats, fishes and produce as needed for the forecasted business as well as preparing daily, dishes such as sauces and soups. To ensure that the guests expectations are consistently exceeded at all times with maximum fiscal responsibility.

ESSENTIAL FUNCTIONS

• Plans for, recruits and interviews kitchen applicants. Provides new co-worker orientation, training and cross training to assure continued development of knowledge and skills.
• Trains HOH co-workers in food production principles and assures that all recipes and food production principles and practices are followed.
• Provides outstanding food presentations consistently, incorporating color, proper flavor pairings, and portion sizes.
• Performs frequent checks to ensure consistent high quality of food preparation and presentation.
• Makes recommendations for menu changes and new recipes; uses the best and freshest ingredients available, including products that are currently in season. Effectively writes recipes and costs out new menu items.
• Communicates daily with all staff individually and in meetings, providing information and support and creating a strong, cohesive team. Earns the respect of the kitchen staff and gains the reputation of an approachable, supportive leader.
• Follows corporate and unit level procedures as well as the executive chefs instructions.
• Complies with all health department regulations and enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen.
• Enforces safe work habits and contributes to the safety first environment in the Heart of the House.
• Coaches and gives instruction to kitchen personnel in the fine points of cooking including proper execution and plating of all dishes.
• Be responsible for any station during service, including any private events

POSITION QUALIFICATIONS

• A passion for and knowledge of food and beverage trends is required.
• Broad knowledge of product availability, sourcing, equipment technology, food preparation, and storage techniques is needed.
• Satisfactory physical and mental health to perform the requirements of the job, and to work with the public in compliance with applicable foodservice health and safety regulations.
• Able to perform the essential functions of the assigned position with or without reasonable accommodation, and within company policy.
• Ability to operate kitchen appliances and equipment in a safe manner.
• Possess advanced knife skills
• Able to stand and walk for up to eight (8) hours during a shift (with limited breaks); carry up to 30 lbs. and exert up to 50 lbs. of force without straining; and sustain repetitive motions of legs, feet, waist, back, shoulders, arms, wrists, hands and fingers.
• Must have outstanding communication, organizational and time management skills, including the ability to make sound decisions quickly.
• Must be able to work weekdays, weekends and holidays
• Capable of multi-tasking, leading and communicating with others, able to express and exchange ideas in spoken and written English in an above average manner.
• Basic math proficiency.
• Demonstrate positive supervision and leadership abilities to motivate co-workers to meet and exceed guest service standards.

Experience:

• Good organizational skills for dealing with diverse duties and staff.
• Five years experience in fine dining high volume environment.
• Progressively responsible industry and culinary management experience is required.
• Strong interpersonal skills and communication skills including oral and written skills.
• Commitment to hospitality and service excellence.
• Effective management skills to motivate and develop co-workers.
• Possession of food certifications as required by local, state and federal law.

Licenses/Certifications:

Current Local/State Food Handlers Training Certifications as required

Computer Skills:

Competency in POS (Micros), scheduling software, Microsoft Office and any department-specific systems in use.

Education:

Culinary degree is desirable, a combination of practical experience and education would be considered as an alternative.

Salary Range: $100,000-$110,000/annual