Job Description

Job Details

We are seeking a passionate and excellence-driven Executive Chef to lead the Back of the House team at our Hotel and Restaurant on Long Island's North Shore. If you are driven to create amazing culinary experiences and are interested in growing your career, we would love to get to know you.

The Executive Chef will oversee the culinary operations for our growing restaurant. The position will lead, and provide daily support and accountability for the sous chefs, cooks, porters and dishwashers. This role works closely and collaborates with the front of house management daily to achieve a consistently spectacular experience for our guests.

This is a critical role in the company, requiring high standards of performance and modeling the commitment to excellence and professional behavior we expect of all our staff. The Executive Chef will ensure that the restaurant complies with all laws for health and safety. Tasks performed regularly in this role may include:

• Maintaining a positive, professional, kitchen environment in the kitchen.
• Hire, train and develop a workforce to ensure excellent results, and an opportunity to grow
• Encourage a culture of learning for all BOH staff to gain new skills and improve consistently
• Establish and maintain back of the house standards to ensure high quality and consistency
• Ensure compliance with all state and federal laws regarding health and safety in the kitchen
• Join meetings with ownership to discuss profitability, seasonal items and menu changes
• Purchasing all food and related supplies for the kitchen
• Meet established cost-of-goods targets
• Create, and update menus that meet the needs of the restaurant and time of year, including: dinner and lunch menus, as well as menus for catered events
• Maintain and share lists of recipes with restaurant ownership
• Maintain appropriate staff size to meet the needs of the business through payroll control
• Spec and costing of all menus
• Create inventive, solid menus for a la carte dining and banquets
• Work with management to expand the restaurant footprint over the next 18 months
• Maintain accurate employee files and proper documentation of performance
• Complete an accurate physical food inventory on a routine basis.
• Taste all dishes on a regular basis to ensure a high and consistent level of quality
• Work with HR to ensure performance and employee issues are addressed properly
• Must have experience with restaurants, a la carte dining and catering/banquets

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