Executive Chef

Evviva-Trattoria; Hanover (MA); On-site; USD 75,000 - 120,000; Full time

Job summary

Evviva-Trattoria seeks an Executive Chef to efficiently run the kitchen within budget and labor standards. You will schedule shifts, enforce cleanliness and food quality, manage weekly projections, and perform monthly inventories while maintaining vendor relationships.

You will hire and train staff, oversee performance reviews, maintain prep recipes, and ensure line checks and waste tracking are in line with company standards. Certifications must be current.

Qualifications

• Responsible for writing a schedule to cover all stations all days within the labor budget.
• Establish and reinforce standards for cleanliness of kitchen and quality of food.
• Have knowledge of the weekly projections and have plans in place to meet projections.
• Perform monthly inventory accurately and efficiently.
• Has a good standing relationship with vendors.
• Has knowledge of ordering and ability to stay within weekly purchasing budget, keeps pars updated according to the day of the week and season.
• Hires qualified kitchen personnel according to our needs. Sets standards for training and provides support for all employees.
• Completes performance reviews, station reviews and has a plan for ongoing training/cross training.
• Executes progressive discipline.
• Writes and validates prep sheets.
• Completes and oversees both am and pm line checks.
• Keeps all recipes up to date in the prep books.
• Keeps track of waste for monthly inventory purposes.
• Has daily/weekly/monthly cleaning plans.
• Develops weekly food plans.
• Knows who to contact if there are maintenance issues with any kitchen equipment and keeps logs of repairs and maintenance.
• Passes on food knowledge to all employees, attends pre-shifts.
• Has good communication about menus changes, 86’ed items and product changes.
• Serv Safe, Tips, Allergy and Choke Safer certifications must be up to date.

Responsibilities

• Audits ticket times to ensure they are within company standards.

Skills

Scheduling

Inventory management

Vendor relations

Staff training

Food safety

Kitchen operations

Communication

Problem solving

Job description

The Executive Chef’s role is to efficiently operate the kitchen staying within the budget and labor standards.

Your duties and responsibilities include but are not limited to the following:

• Responsible for writing a schedule to cover all stations all days within the labor budget.
• Establish and reinforce standards for cleanliness of kitchen and quality of food coming in the door and being prepared.
• Have knowledge of the weekly projections and have plans in place to meet projections.
• Perform monthly inventory accurately and efficiently.
• Has a good standing relationship with vendors.
• Has knowledge of ordering and ability to stay within weekly purchasing budget, keeps pars updated according to the day of the week and season.
• Hires qualified kitchen personnel according to our needs. Sets standards for training and provides support for all employees.
• Completes performance reviews, station reviews and has a plan for ongoing training/cross training.
• Executes progressive discipline.
• Writes and validates prep sheets.
• Completes and oversees both am and pm line checks.
• Keeps all recipes up to date in the prep books.
• Keeps track of waste for monthly inventory purposes.
• Has daily/weekly/monthly cleaning plans.
• Develops weekly food plans.
• Knows who to contact if there are maintenance issues with any kitchen equipment and keeps logs of repairs and maintenance.
• Passes on food knowledge to all employees, attends pre-shifts.
• Has good communication about menus changes, 86’ed items and product changes.
• Serv Safe, Tips, Allergy and Choke Safer certifications must be up to date.

Audits ticket times to ensure they are within company standards.