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Fort Mill

    Executive Chef - Fort Mill, United States - Napa at kingsley

    Napa at kingsley
    Napa at kingsley Fort Mill, United States

    2 weeks ago

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    Description

    Job Description

    Job Description

    Are you passionate about culinary excellence and creating memorable dining experiences? Do you thrive in a vibrant, wine driven restaurant environment? If so, we have the perfect opportunity for you

    Position: Executive Chef

    Job Summary:

    As the Executive Chef, you will be the heart and soul of our kitchen, overseeing all Heart of the House operations with a hands-on approach. Your attention to detail and positive work attitude will ensure that our high standards of recipe adherence, food presentation, and sanitation are consistently met.

    Supervisory Responsibilities:

    • Leadership & Culture: Foster a high trust, high performance culture where team members thrive.
    • Development: Identify opportunities to develop team skills, providing training and mentorship at all levels.
    • Excellence & Safety: Set the bar for excellence in safety and sanitation.
    • Scheduling & Supervision: Assign roles based on skills and experience, supervising kitchen and Heart of the House staff.
    • Performance Management: Conduct timely performance evaluations and handle discipline and terminations in line with restaurant policies.

    Duties & Responsibilities:

    • Leadership: Lead the kitchen staff by providing direction, excellent communication skills and a culture of learning and development.
    • Culinary Mastery: Demonstrate proficiency in all cooking positions and skills.
    • Menu Innovation: Assist in the crating of seasonal menus with detailed recipes, portioning, and plate composition.
    • Training & Introduction: Lead the introduction of new menu items, new processes and culinary techniques while ensuring thorough staff training.
    • Guest Interaction: Engage with guests through table visits, enhancing their dining experience.
    • Budget Management: Develop and manage food and labor budgets.
    • Inventory Management: Conduct regular inventory checks, order supplies, and maintain accurate forecasts.
    • Equipment Maintenance: Oversee the inspection and maintenance of kitchen equipment, adhering to preventive maintenance schedules.
    • Event Coordination: Collaborate with the General Manager, Beverage Director and Sales Manager to plan and execute private dining events and special occasions.
    • Community Engagement: Build relationships within the community to promote our brand and attract new guests.
    • Health & Safety Compliance: Ensure 100% adherence to all health and safety standards, exceeding county health standards and maintaining a score above 95.

    Competencies/Personal Characteristics:

    • Results Driven: Able to achieve or exceed metrics and drive results.
    • Change Leadership: Anticipate and lead through change.
    • Development Focus: Commit to developing yourself and others.
    • Guest Centric: Prioritize the guest experience.
    • Business Acumen: Plan and manage with financial responsibility.
    • Personal Effectiveness: Demonstrate strong personal and professional effectiveness.

    If you're ready to bring your culinary expertise and leadership skills to our dynamic team, apply today and help us create unforgettable dining experiences in our wine driven restaurant

    EDUCATION AND WORK EXPERIENCE:

    • Minimum 5 years' experience as an Executive Chef
    • Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant
    • Formal culinary training and education is a plus
    • Formal business education is a plus
    • SERV safe certified or Food Handler certification preferred

    ESSENTIAL PHYSICAL DEMANDS:

    • Able to work on your feet for at least 8 hours
    • Temperature extremes range from working near 1800-degree Fahrenheit broilers to working in a walk-in freezer of -10-degree Fahrenheit
    • Must be able to lift, handle, and carry food, supply, small wares, equipment, supplies and paper goods at a minimum of 50 pounds and up to 100 pounds occasionally
    • Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods
    • Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products
    • Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke

    Compensation details: Yearly Salary

    PI48b36a0ad5d

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