Executive Chef

The Porch; Pittsburgh (Allegheny County); On-site; USD 60,000 - 80,000; Full time

Job summary

The Porch is seeking an Executive Chef to lead their kitchen operations, providing exceptional culinary experiences. Responsibilities include overseeing food preparation, managing costs, and training staff. Candidates should possess strong leadership skills and relevant culinary education or experience.

Qualifications

• Three or more years of experience in a senior culinary leadership role.
• Proven ability to train and lead a team.
• Strong organizational and financial management skills.

Responsibilities

• Oversees kitchen operations and ensures high culinary standards.
• Interacts with guests to enhance their dining experience.
• Manages food purchasing and menu planning.

Skills

Leadership

Planning

Organization

Cooking Techniques

Financial Management

Education

Associate’s Degree in Culinary Arts

Equivalent Job-Related Experience

Tools

Computer Systems and Software

Job description

The Executive Chef is part of the management team as the senior culinary leader for The Porch.This position oversees the kitchen operations to ensure that customers, clients and guests receive an exceptional culinary experience, and that all food is served in accordance with The Porch standards.This position is also responsible for food purchasing, menu planning, assisting with the preparation of budgets, management of food costs, all food preparation and the establishment of quality standards.The Executive Chef oversees supervision of team members and is responsible for menu communications, training in proper methods of food production, service and food presentation techniques, and portion control.They will ensure that the kitchen operation operates in a smooth and efficient manner.

ESSENTIAL FUNCTIONS

Guest Satisfaction

• Interacts with and develops relationships with guests to provide personalized high quality culinary events.May provide culinary experiences for guests on and off premise with high level guests.
• Responds to customer and guest comments; identifies areas for improvement, implements and monitors improvement plans.
• Models the Smile Plus hospitality imperatives.
• Assists with the development of annual budgets for operations and works within budget to meet goals.
• Controls labor and food cost in accordance with budget. Makes adjustments as necessary.
• Purchases all food according to budget and approved purchasing guidelines.
• Prepares menu and food cost reports and reviews them with the General Manager.
• Ensures that proper portions of food are being served; monitors waste and oversees food preparation to minimize waste so that food costs stay within approved budget guidelines.

Operational Execution

• Uses company systems to monitor and track operational performance.
• Supervises the kitchen to ensure that all food meets Brand and Company standards for temperature, appearance and portion size.
• Ensures high quality, good tasting and well-presented foods are served to guests, staff, and catering guests.
• Works with management team to plan and price menus.Establishes portion sizes and standards of service for all menu items.
• Develops menus to meet customer preferences, seasonal variances and cost objectives.
• Maintains all Quality Assurance files and logs at 100% completion and compliance, taking corrective actions required, and documenting such action for follow-up.
• Ensures team member practices comply with established safety and sanitation standards.Ensures safety problems are corrected to prevent staff injuries.
• Assists in the menu planning and execution of catered events.
• Takes or supervises weekly inventory; reports results to General Manager in a timely manner.
• Supervises production and fills in as needed to ensure guest satisfaction.
• Keeps current on food trends; exhibits a high level of culinary creativity; educates staff.

Human Resource Practices

• Adheres to the Company human resource policies and procedures.Treats team members with fairness and respect.Maintains open door policy.
• Participates in interviewing, hiring, orientation, performance appraisal, and discipline of staff.
• Orients and trains staff to ensure competence in job performance.
• Schedules culinary team members in conjunction with business forecasts and predetermined budget.
• Serves as a role model for team members by maintaining standards for appearance, dress, attendance and professional behavior.Maintains a plan for self-development and professional growth.
• Educates, coaches, and develops hourly team members for their professional growth.Recommends promotion from within.
• Communicates with team members regularly both formally and informally, holds daily production meetings.

Qualifications :

• Three or more years of progressive experience in a senior culinary leadership role, preferably in a casual dining setting.
• Associate’s Degree in culinary arts preferred or equivalent job-related experience.
• Proven ability to train others and lead a team.
• Proficiency with computer systems, software, and programs.
• Strong planning and organizational skills to consistently organize workloads to meet deadlines.
• Strong leadership and team management skills.
• Proficient skills in math and financial management including labor and food cost controls.

Physical Demands and Working Conditions :

Lifting objects up to 50 lbs.

• Bending, reaching and grasping.
• Exposure to high noise, heat and humidity levels.
• Standing for long periods on hard surfaces.

Eat’n Park Hospitality Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.