Executive Chef Job in Houston 77057, Texas US

Job Title: EXECUTIVE CHEF
Immediate Supervisor: GM

GENERAL DESCRIPTION:
Direct and supervise daily operations of the kitchen, providing professional leadership and training to kitchen personnel.

Essential Functions: These requirements/functions may change over the course of employment.
The Executive Chef is required to adhere to and consistently execute 100% of all Palm standards and specifications relating to food quality, portion sizes, standardized recipes, preparation methods, purchasing specifications and national vendor compliance.

The Executive Chef will commit to fulfilling all essential functions of the job description consistently and relentlessly in spite of the challenges listed below.

1. Quality:
Maintain all Palm quality standards in spite of the extraordinary challenges presented by high volume, volume fluctuations, and physical plant limitations.
•Maintain food quality
•Ensure food quality by maintaining the highest standards of personal hygiene, proper food handling techniques, and a clean, well-maintained physical plant.
•Ensure kitchen staff follow all Palm standard recipes and portion servings correctly and according to menu specifications.
•Ensure that all recipes, food preparation methods, and plate presentations meet The Palm’s specifications and commitment to quality.
•Take active role in developing and implementing daily specials to Palm standards.
•Maintain a safe, orderly and sanitized kitchen.
•Obtain and maintain up to date ServSafe Certification.

2.Private Dining Rooms
The Private Dining Room is an important function of sales and of sales growth of a Palm Restaurant. Communication and cooperation between the Executive Chef and the Sales Manager is required. The Executive Chef and Sales Manager will meet as often as necessary (daily if necessary) to exchange information regarding PDR events (BEO’s, scheduling, special orders, etc.).
•The Executive Chef must create flexibility in scheduling to accommodate the demands of PDR business.
•The Executive Chef must accommodate the “last minute changes” inherent in the Private Dining business.

3.Purchasing:
The Executive Chef must place all food and supply orders daily to ensure
freshness. Purchasing sheets are a requirement. The Executive Chef must:
•Adhere to using national vendors
•Utilize forecast information from General Manager and Sales Manager to purchase food and supplies.
•The Executive Chef must have flexibility in purchasing to accommodate the demands of the PDR business.
•The Executive Chef must have flexibility in purchasing to accommodate the busy/non busy days of a la Carte business.
•The Executive Chef will be responsible for entering all food invoices into Restaurant Magic.

4. Production:
Daily production will be one of the most challenging “Essential Functions” of the Executive Chef. Daily production sheets (Prep Sheets) are a requirement.
•The Executive Chef must have flexibility in production to accommodate the demands of the PDR business.
•The Executive Chef must have flexibility in production to accommodate the busy/non busy days of a la Carte business.
•Production/Prep sheets will be required for:
oA la carte dining
oPDR Events
oSpecial Events

5.Labor:
Control labor cost by properly scheduling staff and improving productivity. The Executive Chef must:
•Work a minimum of 4 day shifts (lunch) and 3 night shifts (dinner) per week
    oThe Executive Chef will often exceed that time commitment and will need to show tremendous personal scheduling flexibility to be successful.
    oWork hours according to the needs of business, kitchen staff and restaurant specific needs.
•Utilize forecasts from the General Manager and Sales Manager to schedule kitchen labor. Labor schedules will rarely, if ever, be conducive to “rolling over” a schedule.
•Supply adequate staffing for:
    oA la carte dining
    oPDR Events
    oSpecial Events
•Provide flexibility in scheduling to accommodate last minute bookings
•Manage staffing levels throughout shift

6. Leadership
•Lead, supervise, manage, train and support the General Manager and Sous Chef’s through consistent communication, quality inspections, and “hands-on” attention to achieve:
    oBudgeted food cost
    oBudgeted labor cost
    oThe highest standards of sanitation
    oCompliance with all Palm standard operating policies and procedures

7. Spend whatever time is necessary, in the restaurant, to achieve your goals and owner’s expectations
QUALIFICATIONS:
Knowledge/Skills/Aptitudes
1.College or culinary training and/or extensive cooking and production experience.
2.Extensive food and beverage knowledge.
3.Knowledge of basic training techniques.
4.Understanding of local, state, and federal health and sanitation laws. Obtain and maintain current foodservice certification.
5.Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.
6.Professional oral and written communication skills.
7.Ability to work in a high energy and demanding environment.
8.Strong organizational, leadership, and problem solving skills.
9.Team player with ability to take direction.
10.Computer competency.
11.Able to successfully work Pantry, Sauté, Middle, Broiler, Helper, Dish, and Expo stations.
12.Able to stand and exert fast-paced mobility for entire shift. Good sense of balance, able to lift, bend, kneel, stoop, and wipe.
13.Able to frequently lift and carry food, beverage, and other items greater than 35 pounds, able to transport up to 70 pounds regularly.

EOE