Apply Online:
https://www.dinecrg.com/join-team-crg/job-application/?restaurant=Corvette%20Diner&position=Executive%20Chef
Corvette Diner is a full service restaurant serving lunch and dinner daily from 11am-10pm. Located in the historic Liberty Station, Corvette Diner takes your back to the 1950’s Rock n’ Roll days offering delicious burgers and shakes served by sassy waitresses in poodle skirts. The Diner also features an enormous Gamers Garage arcade with endless fun for all ages.
Executive Chef
Position Summary
The Executive Chef is a high-level managerial position. This position requires considerable training and experience within the restaurant culinary management field. Being an Executive Chef requires the ability to use independent judgment on a regular basis regarding operational and personnel issues. The Executive Chef and GM work together professionally as a united team to bring the concept forward and support the policies and procedures of CRG to deliver quality food and great service while maintaining budgeted financial guidelines.
The Executive Chef is responsible for managing and operating the restaurant kitchen, known as the Heart of the House (HOH). This position is a “hands-on, multi-tasking” position, which requires working on the line during high volume and holiday periods as well as when training and developing employees. This position is responsible for food and labor costs within budgeted guidelines, in addition to following outlined administrative policies relating to Heart of the House operations. On a daily basis, the Executive Chef’s focus is 75% operations and 25% administrative duties. The Executive Chef is responsible for ensuring the delivery of high food quality, a trained Heart of the House Team and maintaining cost controls. Extensive operational knowledge is necessary within this position and daily duties incorporate actively controlling the restaurant’s profits, sales and customer service in accordance with company standards.
Job Responsibilities
Creativity
Creative menu design supporting the concept
Special event and holiday menus
The ability to use local and seasonal items
Creating items that meet our budgeted cost goals
Update and cost menu items on a quarterly basis
Keep pace with consumer trends/demands
Complete 1 menu changes per year on average
Profit & Loss Control Based on Established Budgets
Budgeting
Cost controls
Food cost % and kitchen labor %
Accurate tracking of all purchased items
Review and code invoices
Establish and maintain proper inventory levels
Update food inventory costing on monthly basis
Order product to cover flow of business without excessive purchasing
Maintain system for accurate inventory counting
Provide accurate and updated inventories to General Manager at period’s end
Utilize company established policies, procedures and forms
Food Handling
Follow all food safety guidelines to ensure all food products are safe for consumption
Adherence to all State, Federal, and local health department regulations
Consistently monitor time and temperature of all food products
The facility is maintained to the highest level of cleanliness
Ensure all food specifications and recipes are followed
Keep specification book updated and in good condition
Payroll
Follow company established procedures for tracking and processing labor dollars on daily, weekly and monthly basis
Adherence to Federal & State wage and labor regulations
Maintain payroll expenses within budgeted guidelines
Maintain accurate and up to date employee files
Maintain proper staffing levels at all times to avoid or reduce overtime expenses
Make hiring recommendations for HOH positions to unit General Manager
Safety
Maintain a safety first culture in the Heart of House
Document Guests and Employee Injury and Illness incidents
Workers compensation reporting
Adhere to all safety guidelines (cut gloves, non-slip shoes, chemical hazard communication)
Responsible for overall cleanliness of the kitchen
Facility Repair & Maintenance
Responsible for making repair and improvement recommendations to G.M.
Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition
Staff Training & Development
Provide proper and detailed training for hourly personnel based on company established criteria
Follow the Managers Policy & Procedure Manual (MPPM) for all established rules and guidelines
Provide timely and detailed performance evaluations for Sous Chefs and hourly HOH team
Documenting staff work performance including coaching and counseling
Provide ongoing training for all positions in HOH
Communication
Conduct weekly Chef Team meetings
Keep both HOH and FOH updated on recipe and food preparation changes
Utilize communication tools (Memos, Manager’s log, Bulletin Board, Intranet, etc.) to keep staff informed of any changes in company policies or procedures
Participate in weekly management team meetings
Necessary Knowledge, Skills and Abilities
Minimum 3-years full service, high volume restaurant experience
High school diploma or equivalent
Culinary degree, AA or BA degree a plus
Professional and proficient verbal and written communication skills
Knowledge of Microsoft Word and Excel applications, knowledge of back office POS operating systems and general accounting practices
ServSafe Certification
Physical Demands
While performing the duties of this job, the employee works in a fast-paced and high-volume restaurant setting. Because the environment includes a kitchen and customer seating area, the noise level may be disruptive at times. The position requires that you are able to stand, walk, lift, twist and bend for up to 10 hours a day and have the ability to lift up to 50 lbs.
