Executive Chef

Executive Chef Ryan Sanders Sports Services - 3.6 Joliet, IL Job Details Full-time $65,000 - $75,000 a year 1 day ago Benefits Relocation assistance Health insurance Dental insurance 401(k) Paid time off Vision insurance Flexible schedule Food provided Retirement plan Qualifications Operations management HACCP Certification ServSafe First aid Hiring HACCP Hospitality management Full Job Description Role and Responsibilities The Executive Chef is primarily responsible for directing and overseeing the heart of-the-house operation for the Cork & Barrel Pub, working closely with the General Manager and management support team to ensure the core values for the restaurant is executed and maintained at all times. In addition to driving the culinary standards of excellence for the pub, the Executive Chef is expected to lead and direct the entire culinary department and kitchen staff, including all sous chefs, line cooks, and stewards. The Executive Chef is also responsible for maintaining the financial integrity of the Cork & Barrel by continually calculating, maintaining, and where possible improving both food cost-of-goods and back-of-house payroll costs, in line with budgetary thresholds. The qualified candidate will also be expected to maintain a zero-tolerance policy for anything other than the highest levels of sanitation and cleanliness within the kitchen, back-of-house, and storage areas at all times. Working closely with the General Manager, the Executive Chef will be the key lynchpin in delivering the iconic "Craic" that Cork & Barrel guests have come to expect, without exception. . Basic office responsibilities

• Interview, hire, evaluate, reward and discipline kitchen personnel as appropriate.
• Orient and train kitchen personnel in property and department rules, policies and procedures.
• Establish and train kitchen personnel in food production principles and practices.
• Establish quality standards for food production.
• Expert knowledge in planning and pricing menus.
• Schedule kitchen employees in conjunction with business forecasts and predetermined budget.
• Maintain payroll records for submission to payroll department.
• Control food cost within purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures.
• Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery.
• Maintain communication with all departments in order to facilitate the proper handling of event operations.
• Maintain up-to-date knowledge of local and industry related culinary trends
• Establish maintenance schedules in conjunction with manufacturer's instructions for all equipment, provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR.
• Maintain appropriate inventory levels for all menu items and events.
• Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and/or dining areas.
• Ensure compliance with all applicable health and safety regulations.
• Standardize portions served and control of food, beverage, and labor costs.
• Supervise period end culinary inventory process and work with General Manager and AGM to troubleshoot when problems arise.
• Manage all Food, Beverage and Labor Cost control within the culinary operation.
• Manage the rental and operation of all equipment that needs to be used by the concessions operation.
• Help develop new concepts that ensure the highest possible quality of food service.
• Develop operational plan for all events where Premium food services are required.
• Provide culinary support to Storefront operations through preparation of required recipes and products.
• Perform other related duties, tasks and responsibilities as required.

QUALIFICATIONS/SKILLS

Requirements:

• Must be able to understand written and oral direction and to communicate with others.
• Must be able to promote and participate in a team environment.
• Minimum of 5 years' experience as an Executive Chef.
• Must be ServSafe and HACCP certified.

Preferred:

• Culinary Degree

OTHER REQUIREMENTS

Must be able to stand and exert fast-paced mobility for entire shift. Must be able to frequently lift and carry food and other items. Must be able to go from warm to cold climates (workstation to coolers). Hours may be extended or irregular to include nights, weekends and holidays.

Pay:

$65,000.00 - $75,000.00 per year

Benefits:

401(k) Dental insurance Flexible schedule Food provided Health insurance Paid time off Relocation assistance Retirement plan Vision insurance

Work Location:

In person