Executive Chef

Job Summary:

A hands-on, results driven, Executive Chef that will lead the culinary operations of The Restaurant Group, ensuring consistency of food innovation, food quality & service standards. The Executive Chef will work directly with the Head Chefs, CDCs, GMs and Managers in charge of the different outlets. 

A natural leader, with charisma, attitude, and great coaching and mentoring skills, that will drive, guide, motivate and engage those Chefs and Managers, to excel performances, and to achieve the outlets operational and financial goals. 

The role will also identify work as a problem solver to assist in running a smooth operation, assuring over-the-top customer satisfaction. The executive Chef must have strong mentoring and coaching skills, as well as the ability to patiently train line staff.



Key Responsibilities:

• Create efficient and smart work schedules to touch base with all the outlets of the group for a determinate period,
  prioritizing the outlets that need most attention, and leading the services in the determinate outlets.
• Making periodic and regular inspections of the outlets to observe quality of food preparation, presentation, and
  service. 
• Cleanliness and sanitation of production and service areas, and employee appearance
• Create and implement efficient systems of products quality control, cost control and cleanliness for all the F&B outlets
  of the company
• Coordinating all training activities for the different kitchens, bakeries, and other production and services stations
• Developing menus, recipes, products, and portion specifications in accordance with the concepts of the different F&B outlets, setting procedures and budgetary constraints
• Participating in other menu planning activities to include the determination of purchasing specifications, product and
  recipe testing, and menu development