Benefits:
401(k)
Bonus based on performance
Company parties
Competitive salary
Dental insurance
Employee discounts
Health insurance
Paid time off
Crafted Concepts and our 4 Restaurants (Rioja, Bistro Vendome, Stoic & Genuine, and Ultreia) are looking an Executive Chef
It is the responsibility of the Executive Chef to uphold the vision of the restaurant as set by the Executive Team. The executive chef works in tandem with the general manager to uphold, maintain and progress brand standards and performance. The executive chef is the direct manager of all aspects of back-of-house facility maintenance. Working with the general manager, the executive chef is also responsible for the overall financial performance of the concept. The core focus of the executive chef will be on upholding a positive and proactive working culture. The result of this focus should be seen clearly reflected in innovative, creative, and well-executed menus. The executive chef and their team are expected to create exceptional food, protect our local food system, and respect our legacy as chefs by being effective coaches and teachers.
The Executive Chef reports to the Executive Team and works in tandem with the General Manager
You are the model citizen. We lead with hospitality. Our Mission and Vision exist in everything we do.
Our Core Values at Crafted Concepts: Teamwork, Respect, Integrity, Passion, Excellence
Primary responsibilities include:
Kitchen
Keep the menu progressive and updated while staying aligned with the restaurant’s vision.
Engineer menus to accomplish food cost, utilization, and labor goals.
Maintain kitchen cleanliness and storage areas to the highest standard
Ensure menu change checklist is being used and executed properly
Food Safety and Planning
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Ensure compliance with operational standards, company policies, and health department requirements.
Responsible for ensuring consistent high quality of food preparation and service.
Maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
Control food costs. Supervise portion control and quantities of preparation to minimize waste.
Operational Responsibilities
Ensure that proper security procedures are in place to protect employees, guests and company assets.
Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
Investigate and resolve complaints concerning food quality and service.
Ensure the daily use of AM & PM Checklists.
Accountability
Keeps Executive Team promptly and fully informed of all issues (i.e.problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action. Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Crafted Concepts policies and procedures.
Maintains a favorable working relationship with all Crafted Concepts team members to foster and promote a cooperative and positive working climate that will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
Performs other duties and responsibilities as required or requested.
Team Management
Personnel
Ensure employee reviews are happening on a quarterly basis
Direct hiring, supervision, development and, when necessary, termination of employees.
Lead with Hospitality, the goal is an 80% Retention Rate at Crafted Concepts.
Be a positive role model.
Conduct orientation. Introduce our Vision and Mission. Explain the Crafted Concepts Philosophy, our core values, and oversee the training of new employees.
Continue the team’s ongoing education
Develop employees by providing ongoing feedback, establishing performance expectations and by conducting quarterly performance reviews.
Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.
Ensure a healthy, safe, and harassment-free work environment.
Identify and develop key players – consider and discuss their future with us.
Identify the employees who struggle, determine possibilities for their continued employment.
Explain insurance options and any new employee’s initial measurement period. Process enrollment with GM toward the end of the measurement period.
Food System Outreach
Community Involvement
Provide strong presence in the local community and high level of community involvement by restaurant and personnel.
Be a positive role model in the community – in & outside of the restaurant.
Sustainability
SMARTCATCH – Goal to maintain Smart Catch LEADER status.
Perform at least 3 FishChoice (Smart Catch) assessments per calendar year
Respond and adjust to assessment results.
Implement corrective purchasing practices to improve assessment result.
See reference material for performance criterion and log-in information.
GOOD FOOD 100 – Goal to maintain recognition as key performers regarding GOOD FOOD 100 purchasing measurement.
Perform annual GOOD FOOD 100 assessment.
Implement a purchase adjustment strategy to improve our purchasing strategy and assessment performance.
Financial Reporting, Data Entry and Analysis
Financial / Restaurant Solutions Inc.
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
Ensure use of weekly checklist- Kitchen Operations Report. This must be reported up to the Executive Team.
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll-related administrative duties are completed accurately, on time.
Meet budget goals, both sales and costs.
Cost schedules each and every week while forecasting your sales in 7Shifts (where applicable) & RSI.
Facility Maintenance
Facility
Monthly Repair & Maintenance Walk-Throughs
Execute and coordinate “Punch List” items with vendors and the General Manager
Schedule and follow up on Preventative Maintenance on equipment
Quarterly hood cleanings
Marketing
Marketing
Develop an annual marketing plan.
Execute marketing plan and inform Executive team on results.
Review and adjust marketing plan as needed every quarter.
Record both successes and failures and determine future strategy based on results
Benefits: Highly competitive salary Lucrative and attainable bonus structure and performance incentives Health Insurance (bring the whole family, junior can start in the dish room) Paid time off Paid Sick Leave 401k Opportunities Parking (negotiable) A well-trained crew in an award-winning environment Access to a robust knowledge base of traditional and modern cookery Opportunities for continued education Comprehensive management training programs 50% dining discount for you plus 1 guest at your concept 20% dining discount for you plus 1 guest at any other CC restaurant A great place to work with a great vibe!