Vacancy : Executive Chef
Company Name : La Fin Kitchen & Lounge
Company Location : 474 West Lake Drive, Montauk, NY 11954
The Executive Chef is responsible for all culinary activities for La Fin Kitchen & Lounge, including on- and off premise catering. This position will oversee all activities in the kitchen, train and develop Team Members, oversee product purchasing and proper / safe handling of all ingredients and culinary equipment. Food, labor and equipment costs must meet or exceed budgets. The Executive Chef will take the lead in building and supervising new kitchen teams at future La Fin locations.*Essential Functions:Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.**Conduct yourself as the culinary expert for all La Fin Team Members, inspiring pride, a passion for food and a quest for knowledge of our menus.Supervise and coordinate activities of cooks and other food preparation workersFollow recipes and determine how to present the foodCheck freshness of food and ingredientsPlan and update menus in RMS and ensure uniform serving sizes and quality of mealsInspect supplies, equipment, and work areas for cleanliness and functionalityOrder and maintain an inventory of food and supplies in Restaurant Management Software(RMS)Determine production schedules and staff requirements necessary to ensure timely delivery of services, utilizing RMSUsing RMS, estimate amounts and costs of required supplies, such as food and ingredientsInstruct cooks and other workers in the preparation, cooking, garnishing, and presentation of foodMonitor sanitation practices to ensure that employees follow standards and regulationsAnalyze recipes to assign prices to menu items, based on food, labor, and overhead costs, using RMSArrange for equipment purchases and repairsMeet with sales representatives in order to negotiate prices and order suppliesPrepare and cook foods of all types, either on a regular basis or for special guests or functionsCollaborate with OK Culinary Team to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customersCheck the quality of raw and cooked food products to ensure that standards are metDemonstrate new cooking techniques and equipment to staffRecord production and operational data on specified formsEstablish controls to minimize food and supply waste and theft, documenting waste inventory and adjustments in RMSPrepare necessary data for applicable parts of the budget; project annual food, labor and other costs and monitors actual financial results; take corrective action as necessary to help assure that financial goals are metEnsures that all Food Safety requirements are met, always making the well being of our guests and the protection of companies assets a priority**Supervisory Responsibility:This position manages all employees of the kitchen department and is responsible for hiring, firing, developing, promotion, demotion and discipline of these employees. This position partners with the Restaurant General Manager, providing feedback and assistance in development and culinary education of the FOH team as well.**Physical Demands:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.**While performing the duties of this job, the employee is regularly required to:Be able to work in a hot and loud environment for long periods of time.Be able to working in a standing position for long periods of timeBe able to safely lift bags, cases and stacks weighing up to 60 pounds.Be able to work with kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors**Job Requirements:Experience working and thriving in a fast-paced environmentExceptional hygiene and grooming habitsAbility to communicate and to convey information effectivelyMust conduct oneself in a consistently positive, professional manner of high integrity and honestyAvailability to work in shifts, during weekends and eveningsAccuracy and speed in executing assigned tasksKnowledge of food safety proceduresCustomer service skillsLeadership skills and ability to delegate tasksAbility to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with coworkers and supervisors, to treat coworkers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behaviorRequired Education and Competencies:High School Diploma or equivalent or Culinary school degreeProven working experience as a head chefWorking knowledge of various computer software programs (MS Office, restaurant management software, POS)Strong communication skills both oral and writtenAbility to work independentlySound math and analytical skillsAbility to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees*Job Type: Full-timePay: From $90,000.00 per yearBenefits:Dental insuranceDisability insuranceEmployee discountFood providedHealth insurancePaid time offVision insurancePhysical Setting:Casual dining restaurantSchedule:Monday to FridayWeekend availabilitySupplemental Pay:Bonus payAbility to commute/relocate:Montauk, NY 11954: Reliably commute or planning to relocate before starting work (Preferred)Experience:Culinary experience: 5 years (Required)Work Location: One location
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