- Supervise, set goals and objectives, and provide follow-up for all food service and kitchen operations in partnership with Director of Restaurant Operations.
- Develop and innovate menus that align with brand and culture.
- Stay up to date on all industry trends to integrate new culinary techniques and ingredients.
- Ensure consistent food quality and adherence to company standards.
- Conduct regular restaurant visits and inspections to maintain excellent food preparation and presentation.
- Responsible for hiring and training all BOH staff for all restaurant entities.
- Meet on-site and coach culinary teams on proper recipe adherence.
- Meet on-site and coach culinary and BOH teams on proper safety/sanitation requirements.
- Foster a culture of continuous learning and development within the culinary and BOH teams.
- Manage relationships with all suppliers and vendors.
- Negotiate contracts and ensure timely delivery of high quality ingredients.
- Identify opportunities for cost saings without compromising high quality.
- Work closely with the accounting department and Director of Restaurant Operations to manage food costs and budgets effectively.
- Collaborae with marketing and operations to align culinary strategies with overall company objectives.
- Plan and execute culinary events, promotions, or rollouts in collaboration with marketing.
- Plan and execute Chef training and bi-annual meetings to review systems compliance and promote menu innovation.
- Responsible for menu creation, Asian food products, and equipment purchasing, monthly inventory, established and standardized menu recipes, and monitor food cost weekly.
- Stay up to date on all compliance related to health and safety regulations.
- Analyze guest feedback related to culinary and kitchen operations.
- Communicate and work with Human Resources and Director of Operations of any work related employee issues in a timely manner.
- Minimum 5 years of Asian/Chinese cuisine and wok cooking experience.
- Some experience working within a Chinese restaurant or similar.
- Proficient in the use of Microsoft Word, Excel, PowerPoint, MS Project, Internet, and E-mail.
- Proficient in business writing, grammar, proof reading.
- Ability to work autonomously and prioritize daily tasks.
- Ability to understand and comprehend recipes and food cost metrics.
- Excellent attention to detail, follow through, organization and communication skills.
- Regular travel is required for this position between restaurant locations.
- Ability to speak or understand the Chinese language (Cantonese or Mandarin) would be very helpful.
- Ability to read, effectively analyze, and interpret general business periodicals, professional journals, technical procedures, or government regulations.
- Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
- Ability to communicate with employees who represent a wide variety of cultures and languages.
- Clear documentation of employee training, reviews, wages changes, disciplinary actions, communications, safety, incidents, and accidents for Human Resources.
- Clear documentation of all recipes, menus, and changes.
- Ability to solve practical problems and deal with a variety of concrete variables.
- Ability to interpret a variety of instructions furnished in written, oral, diagram and schedule form.
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Corporate Executive Chef and Director of Culinary/Kitchen Operations - Sacramento, United States - Fat City Inc.
Description
Job Description
Job DescriptionWe are seeking a Corporate Executive Chef and Director of Culinary/Kitchen Operations to join our team
Responsibilities:
Requirements:
Education and/or Experience:
Ten to fifteen years related experience as a multi-unit culinary leader; or equivalent combination of education and experience.
Language Skills:
Documentation Skills:
Mathematical Skills:
Ability to do basic math and apply such concepts as fractions, percentages, ratios, and proportions to practical solutions.
Reasoning Ability:
