Executive Chef

Evviva Trattoria; Westford (MA); On-site; USD 60,000 - 80,000; Full time

Job summary

Evviva Trattoria in Westford, Massachusetts is looking for an Executive Chef to efficiently operate the kitchen while adhering to budget and labor standards. Responsibilities include managing schedules, maintaining cleanliness, and overseeing staff training.

The ideal candidate will have strong culinary knowledge, skills in inventory management, and up-to-date food safety certifications. This position is essential for ensuring a high-quality dining experience for our guests.

Qualifications

• Experience in kitchen operations and budget management is essential.
• Strong understanding of food safety and cleanliness standards.
• Ability to train and lead kitchen staff.

Responsibilities

• Oversee kitchen operations while adhering to budget constraints.
• Maintain cleanliness and quality standards in food preparation.
• Conduct inventory checks and manage vendor relations.

Skills

Budget management

Kitchen cleanliness standards

Inventory management

Vendor relations

Culinary knowledge

Staff training

Communication skills

ServSafe certification

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.