Full-Time Executive Chef
Job Description
POSITION SUMMARY
In conjunction with the Director of Restaurant and Event Operations the Executive Chef is responsible for supervising the daily culinary operations of the Copia Restaurant outlets (Grove, 3D Dining and Lunchbox) and California Special Events (“SE”) venues in collaboration with the SE Banquet Chef, Restaurant Manager and Events Manager, Copia. In addition, the Executive Chef works closely with the Public Operations Food & Beverage team at Greystone to align on best practices, cost controls and full utilization of resources between properties. The Executive Chef sets the culinary standards for the Copia Restaurant outlets, 3D Dining, Special Events (along with the SE Banquet Chef) and is responsible for the success of all culinary, service, quality and financials of BOH operations, including impeccable sanitation, organization, and menu planning. The Executive Chef works with the Marketing Department to best advance media exposure, public relations, and public popularity. Through their culinary management team, the Executive Chef ensures effective collaboration between the back of house (“BOH”) and the front of house (“FOH”) management teams, in order to achieve the highest level of customer satisfaction. The Executive Chef and Culinary Management team in collaboration with the FOH Management Team will be responsible for ensuring guest pleasure, positive employee morale, sales increases and maximum profitability, in accordance with CIA – Copia policies, procedures and practices.
ESSENTIAL RESPONSIBILITIES
- Manages the daily operation and supervision of staff for the restaurant outlets in accordance with Culinary Institute of America (“CIA”) policies and procedures.
- Working with the Director of Restaurant and Event Operations the position is responsible for managing the kitchen, including but not limited to, food, labor and other controllable costs, safety, security, sanitation and maintenance of equipment, coordinating with other departments as necessary for repairs or improvements; as well as managing activities for back of the house; schedules daily food production and ensuring food quality and presentation.
- Requisitions products, goods and supplies for departmental usage and is responsible for inventory and cost control. Responsible for all food and beverage costs, including developing food cost and maintaining budgeted percentages.
- Ensures end of month inventories are completed.
- Ensures that all private dining functions, 3D Dining and events are properly handled.
- Meets budget objectives and timelines by scheduling correct number of employees ensuring legendary guest service while meeting labor, food cost and expense objectives.
- Responsible for approving payroll and maintaining cost percentages in relation to budget. Controls employee turnover in designated areas.
- Ensures compliance with State, Federal and local laws (e.g., liquor, child labor, wage & hour, OSHA, Board of Health, etc.).
- Ensures opening and closing procedures are being followed in accordance with CIA policies and procedures.
- Responsible for training, certification, ongoing development, scheduling and supervision of staff in accordance with Copia policies and standards and all service issues, including but not limited to, developing staff into supervisory and training positions, resolving conflicts and ensuring proper disciplinary and or reward actions are taken. Provides employees with performance feedback, coaches and counsels. Instructs employees in the correct execution of their positions. Ensures that all employees are in uniform and on their assigned stations and prepared for service.
- Coordinates activities with the management team to ensure the staff is fully aware of and trained regarding all issues related to correct food service, food knowledge and food trends.
- Ensures positive employee morale, develops teamwork and a positive work environment.
- Responsible for increasing sales and controlling costs while maintaining quality and standards of the Copia Restaurant.
- Prevents problems by conducting a thorough check of the culinary areas of the restaurant to ensure readiness for the meal period.
- Ensures that the kitchen is set-up according to production and timing standards and conducts pre-meal line-up to ensure readiness of the staff for the meal period.
- Interacts with guests in the dining room, ensuring exemplary guest pleasure.
- Coordinates and implements Copia and in-restaurant promotions, new product roll-outs and point of sale materials.
- Participates in image building activities within the local community and Public Relations, Social Media and Marketing. Coordinates marketing, advertising, and public relations with management team and agencies.
- Any and all other duties as assigned.
REQUIRED QUALIFICATIONS
Education:
- Associate’s Degree from a recognized Culinary school.
Experience:
- Minimum of four (4) years of experience as a Chef or Senior Sous Chef in upscale, high volume or fine dining restaurant or similar establishment.
- Minimum of four (4) years of supervisory experience required.
Licenses / Certifications:
- HACCP or ServSafe Certified, or California Food Handler’s Certificate, or ability to obtain within thirty (30) days from date of hire.
PREFERRED QUALIFICATIONS
- Bachelor’s Degree preferred.
- Culinary Institute of America graduate preferred.
REQUIRED SKILLS/ABILITIES
- Advanced knife skills.
- Advanced level of culinary skills, including recipe development and plate presentation.
- Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands.
- Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
- Excellent written, verbal communication and presentation skills required. Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills.
- Ability to monitor, evaluate and solve problems as they arise.
- Demonstrated ability to show a high level of service responsiveness to customers.
- Must have a demonstrated history of improved guest experience with measurable results.
- Must display a high level of energy and self-motivation.
- Ability to multi-task and handle multiple priorities simultaneously.
WORKING CONDITIONS
- Must be available to work a flexible scheduled including days, nights, holidays and weekends based on business needs.
- Regular work requires a great deal of standing, lifting, bending and stretching.
- Must be able to stand for a minimum of eight (8) hours per day.
- Must be able to lift and carry up to fifty (50) pounds.
- Ability to withstand high ambient temperatures while working in close proximity of cooking equipment.
ADDITIONAL INFORMATION
At The Culinary Institute of America, it is important to us that we support our employees with a substantial and meaningful package of benefits. We believe in supporting our employees with benefits to assist with work life balance.
Benefits are offered based on the position type and status. Benefits offered may include:
- Medical and prescription drug plan
- Dental plan, Vision plan
- Insurance: Life, Home, Auto, even Pet!
- Short- and long-term disability plans
- Generous paid time off programs, including paid holidays
- Retirement savings plan 403(b) with company contribution
- Employee assistance program
- And more!
The CIA has implemented a policy requiring all employees, students and on-site contractors to receive the COVID-19 vaccination. Reasonable accommodations are available to applicants when legally required.
