Executive Chef
Major Purpose:
The Executive Chef is responsible for overseeing all culinary functions for Hawkers Asian Street Fare.
The Executive Chef will be managing and leading a team of Sous Chefs and culinary staff, overseeing all safety and sanitation for the team.
Responsibilities & Requirements:
Maintains food quality standards for the restaurant.
Oversees all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.
Conducts daily line checks, food reviews and recipe checks of the day.
Ensures that clear feedback is provided to the entire kitchen team, including staff and management.
Conducts daily pre-service meetings.
Provides immediate feedback to staff on food quality, execution and presentation as items are produced and serves as a last line of defense against substandard quality items.
Ensures that target tickets times are consistently achieved while maintaining food quality standards.
Responsible for maintaining all kitchen equipment and storage areas in a clean, like new condition.
Responsible for managing on-going repairs, maintenance and programs.
Conducts monthly housekeeping, food safety, sanitation and facility reviews personally to improve restaurant standards of kitchen team and to correct deficiencies on a timely basis.
Ensures the cleanliness of the kitchen by maintaining the equipment at a level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department audits and training staff on proper sanitation guidelines.
Ensures adherence to food safety, sanitation and storage practices, through proper training and supervision.
To directly assist the General Manger in meeting or exceed established sales, revenue and profitability.
Work directly with vendors to ensure that the restaurant equipment is kept in satisfactory working order maintaining the highest degree of usability and cleanliness.
Maintain safe working conditions as required by OSHA and federal, state and local governing bodies.
Communicate with managers, hourly employees, and customers, providing positive feedback and promoting a positive image of the restaurant and good employee morale.
Ability to perform the duties and responsibilities of all positions at the restaurant, is proficient in performing such duties, and through instruction and supervision, trains and develops both managers and hourly employees.
Regularly counsels and coaches employees.
Evaluates staff with formal evaluations.
Executes effectively and trains other managers as applicable to use the Daily Shift Card and Red Book.
Takes quick and responsible action in solving problems and able to use reason when dealing with disciplinary issues.
Must have or be willing to obtain Food Handlers Certification and understand and follow OSHA and HACCP compliance standards.
1-2 years experience in a like or similar position.
Physical Demands:
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Ability to read and write in English in order to process paperwork and follow up on any actions necessary.
Manual dexterity needed for keyboarding and other repetitive tasks.
Must be able to frequently stand, walk, bend, squat and reach above shoulder level.
Must be comfortable working in an environment with exposure to extreme cold/hot temperatures.
Must be able to lift/carry up to 40 lbs.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
The Executive Chef is responsible for overseeing all culinary functions for Hawkers Asian Street Fare.
The Executive Chef will be managing and leading a team of Sous Chefs and culinary staff, overseeing all safety and sanitation for the team.
Responsibilities & Requirements:
Maintains food quality standards for the restaurant.
Oversees all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.
Conducts daily line checks, food reviews and recipe checks of the day.
Ensures that clear feedback is provided to the entire kitchen team, including staff and management.
Conducts daily pre-service meetings.
Provides immediate feedback to staff on food quality, execution and presentation as items are produced and serves as a last line of defense against substandard quality items.
Ensures that target tickets times are consistently achieved while maintaining food quality standards.
Responsible for maintaining all kitchen equipment and storage areas in a clean, like new condition.
Responsible for managing on-going repairs, maintenance and programs.
Conducts monthly housekeeping, food safety, sanitation and facility reviews personally to improve restaurant standards of kitchen team and to correct deficiencies on a timely basis.
Ensures the cleanliness of the kitchen by maintaining the equipment at a level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department audits and training staff on proper sanitation guidelines.
Ensures adherence to food safety, sanitation and storage practices, through proper training and supervision.
To directly assist the General Manger in meeting or exceed established sales, revenue and profitability.
Work directly with vendors to ensure that the restaurant equipment is kept in satisfactory working order maintaining the highest degree of usability and cleanliness.
Maintain safe working conditions as required by OSHA and federal, state and local governing bodies.
Communicate with managers, hourly employees, and customers, providing positive feedback and promoting a positive image of the restaurant and good employee morale.
Ability to perform the duties and responsibilities of all positions at the restaurant, is proficient in performing such duties, and through instruction and supervision, trains and develops both managers and hourly employees.
Regularly counsels and coaches employees.
Evaluates staff with formal evaluations.
Executes effectively and trains other managers as applicable to use the Daily Shift Card and Red Book.
Takes quick and responsible action in solving problems and able to use reason when dealing with disciplinary issues.
Must have or be willing to obtain Food Handlers Certification and understand and follow OSHA and HACCP compliance standards.
1-2 years experience in a like or similar position.
Physical Demands:
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Ability to read and write in English in order to process paperwork and follow up on any actions necessary.
Manual dexterity needed for keyboarding and other repetitive tasks.
Must be able to frequently stand, walk, bend, squat and reach above shoulder level.
Must be comfortable working in an environment with exposure to extreme cold/hot temperatures.
Must be able to lift/carry up to 40 lbs.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
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