Job Purpose The Executive Chef is responsible for optimizing profits by controlling food cost, production, labor and increase sales through food quality, speed of service, and food preparation to specifications in the back-of-the-house. The Executive Chef will work in tandem with Ownership to stay on top of food trends and tastes of our consumers by providing feedback on food quality and guest comments in a manner which promotes professionalism and learning. The EC supervises the execution of and oversees all kitchen operations, ensuring Brick & Bourbon's standards of quality and service are met and that the kitchen provides nutritious, safe, eye-appealing, properly flavored food, while maintaining a safe and sanitary work environment for all employees. Requirements Professional Culinary Training and/or Certification from Accredited Institution Strong understanding of kitchen culture and commitment to creating a safe and efficient workplace for all staff members Commitment to serving food in a safe manner with ServSafe certification Ability to communicate clearly and effectively with staff members, regardless of native language Experience in controlling food cost through detailed inventory practices Ability to work with above unit team in a collaborative way Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior. Strong business acumen with considerable success in achieving bottom line goals Maximum strength hospitality and coaching skills with a customer-centric attitude Strong mentoring/leadership history Proficient with Microsoft Office and Google Suite (Google Docs, Gmail, etc.) Action oriented and results driven Strong sense of organization Strong, accredited references Qualifications Minimum five years experience as Executive Chef or related position in the hospitality industry Proven performance in leadership of more than twenty-five people Flexible Schedule Be able to work in a standing position for long periods of time Be able to reach, bend, stoop, and frequently lift up to 50 pounds Must have the stamina to work 50-60 hours per week

Activities & Responsibilities :

Primary Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Approves the requisition of products and other necessary food supplies. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establishes controls to minimize food and supply waste and theft. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Commits to following set Brick & Bourbon recipes and techniques throughout all food production. Educates staff to correctly execute recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs. Exercises portion control for all items served and assists in establishing menu selling prices. Prepares necessary data for applicable parts of the budget; projects weekly and monthly food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Attends meetings with Ownership and Management as needed Consults with the necessary Management and Leadership about food production aspects of special events being planned. Cooks or directly supervises the cooking of items that require skillful preparation. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Evaluates food products to assure that quality standards are consistently attained. Interacts with FOH Management to assure that food production consistently exceeds the expectations of members and guests. Evaluates products to ensure that quality, price and related goods are consistently met. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Execute monthly inventory checks, and as needed weekly. Provides training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend service lineups and meetings. Support safe work habits and a safe working environment at all times. Perform other duties as directed. Supervisory Interview, select, train, supervise, counsel and discipline all employees in the department. Provide, develop, train, and maintain a professional workforce. Ensure a safe working environment and attitude on the part of all employees in areas of responsibility. Can provide employees with the orientation and training needed to understand expectations and perform job responsibilities Communicates performance expectations and provides employees with on-going feedback

Job Type:

Full-time Pay:

$70,000.00 - $75,000.00 per year

Benefits:

Food provided Paid time off Ability to

Commute:

Stillwater, MN 55082 (Preferred)

Work Location:

In person