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Executive Chef - Houston, United States - Perry's Steakhouse
Description
**Position Summary**
The Executive Chef (the EC) is the head culinarian for the designated Perrys Steakhouse & Grille location. The EC will ensure that the kitchen staff, food purchasing, food specification, meal preparation and service are in adherence to Perrys standards. The EC is responsible for the accurate creation and presentation of all food items served to guests. The incumbent will be responsible for maintaining kitchen operations, including labor management, kitchen cleanliness and product consistency in accordance with Perrys standards and expectations. The EC is responsible for the daily planning, organizing directing and coordination of all back of house employees (BOH) and holding each employee accountable for their assigned duties, while consistently maintaining a professional and respectful work environment.
**Essential Duties & Responsibilities**
Supervise and ensure set up is complete for each station(s) according to restaurant guidelines and expectations.
Periodically check employee schedules to ensure that labor is in line with department and corporate goals.
Order, stock, report and/or maintain proper inventory of items needed for the kitchen to ensure that required items are on hand.
Effectively generate variance reports, enter portions, invoices, and report inconsistencies to corporate management.
Ensure that the kitchen is maintained at a high level of cleanliness throughout all back of house areas.
Assist and train subordinate chefs/staff in preparing ingredients for cooking, including portioning, chopping, and storing food according to standard.
Follow up that food items are prepared, cooked and plated consistently as directed in a sanitary and timely manner.
Ensure employees are properly trained and can safely operate ovens, stoves, grills, microwaves, and all kitchen equipment.
Back up to the kitchen staff, as needed, to ensure basic preparation duties, including washing and peeling produce and handling raw meats, are completed for each shift.
Ensure that employees are following the proper portion controls and presentation of all recipes as indicated according to recipe specifications.
Train employees on how to monitor food quality while preparing and prior to setting it on the expo line.
Work alongside employees to ensure they are trained and practicing good safety and sanitation by ensuring that their stations are clean and neatly organized.
Expected to move throughout each kitchen station, assisting with multiple stations to assure proper production procedures are being followed and Perrys standards are being met.
Follow up with chef team that all areas are clean, sanitized, and organized in the kitchen, walk-in coolers, and storage areas at the beginning and end of each day.
Perform additional responsibilities, although not detailed, as requested or needed.
Develop and maintain positive and respectful communication with coworkers.
**Qualifications**
At least 5 years restaurant Executive Chef experience required, with 2 or more years of progressive culinary experience in a leadership position in a high-volume facility, preferably in fine dining setting preferred.
Must have extensive butchering skills for all proteins and bandsaw experience.
Advanced knowledge of the principles and practices within the food profession is required; this includes technological skills in inventory management software, experiential knowledge in management of people and/or problems and excellent oral, reading and written communication skills.
Understanding of recipe, preparation, cooking and knife handling skills.
Understanding and knowledge of safety, sanitation and food handling procedures
Ability to work calmly and effectively under pressure in a fast paced environment.
Must have a positive attitude and be self motivated.
Having pride in quality service, and food knowledge.
Basic mathematical skills required.
**Physical Requirements**
Substantial movements (motion) of the wrist, hands, and/or fingers in a repetitive manner.
Exerting up to 50 pounds of force occasionally to lift, carry, pull, or otherwise move objects.
Ascending or descending stairs, ramps and the like, using feet and legs and/or hands and arms while balancing items.
Maintaining body equilibrium to prevent falling when walking, standing or crouching between narrow, elevated and/or slippery walkways.
Raising objects from a lower to a higher position or moving object horizontally from position to position.
Visual awareness and hearing sufficient to interact in a kitchen environment.
Must be able to stand for extended durations (7-12 hour shifts).
Ability to withstand a work environment in which average temperatures can exceed 90 degrees.
Adhering to the proper safety equipment standards and uniform procedures (wearing the proper slip resistant shoes, chef coat & chef pants, proper head attire, etc.)
**Work Environment**
Daily environmental exposures to heat, cold, and water.
This job operates in a restaurant environment. Require use of industrial equipment.
Well-lighted, heated and/or air-conditioned indoor restaurant environment/production setting with adequate ventilation.
Exposed to variable temperatures, can exceed 90 degrees.
This position is considered full-time exempt level status. Standard days and hours of work are Sunday through Saturday, 9:00 a.m. to 2 a.m. This position will require weekend and holiday work.
Company : Perrys Restaurants
Position : Executive Chef
Status : Part Time
Shift : First (Day), Second (Afternoon), Third (Night)
Req # :
Date Posted : May 21, 2021
Location : 9805 Katy Freeway Ste 650, Houston, US, TX, 77024
Job Category : Steak House Management Jobs
**Select Desired Location(s)**
