HRTMS Job Description Management
| Manager, Executive Chef J o b D e s c r i p t i o n | | |
JOB INFORMATION | | Title: | Mgr, Exec Chef | | Title Description: | Manager, Executive Chef | | FLSA Status: | Exempt | | Reports To: | General Mgr, F&B-CA; Sr Mgr, Brew Brand Exp | | Supervises: | Baker-NC; Dishwasher-NC; Intern - Baking & Pastry; Line Cook 1-NC; Line Cook Lead; Prep Cook-NC | | Approved Date: | 10/10/2023 1:19:05 PM | | Date Last Edited: | 9/20/2023 6:59:20 PM | | Locations: | CA Chico; NC Mills River | | Function: | Food and Beverage | | Business Entity: | Chico Food & Beverage; Mills River Food&Beverage | | Cost Center: | General/Admin | | Employee Type: | FT Exempt 1 | | Age Requirement: | | | Employee Supervisory Classification: | | Individual Contributor | X | People Leader |
| POSITION SUMMARY | | The Executive Chef is a position whose responsibilities include, but are not limited, focusing on all Back of the House operations, hospitality, food quality, food costs, cleanliness, training, and maintaining a welcoming environment for our guests and employees. Additionally, the Executive Chef, who will report to the Food and Beverage General Manager, is responsible for overseeing menu development and recipe adherence, day-to-day operations of kitchen services, ordering, internal and external catering, large party execution, and team management. | | | | | | | |
ESSENTIAL DUTIES | | Essential Duties | • | Provide clear and professional communication and direction to all staff to ensure guest satisfaction | • | Develop and uphold standardized recipes focusing on seasonal and local ingredients | • | Maintain clean and orderly kitchen areas through the use of systems and organizational tools | • | Constantly provide feedback and review operations to identify any problems, concerns, and opportunities for improvement | • | Accurately manage financially driven goals and fiduciary responsibilities | • | Manage employee and vendor relationship in a professional manner with the highest integrity | • | Interview, schedule, and train all Back of the House positions | • | Actively participate in daily, weekly, monthly trainings and operational updates to ensure up-to-date knowledge | • | Ensure all equipment, tools, and working areas are safe, clean, well maintained, and in proper working condition | • | May be assigned additional work within the restaurant operation as needed | | | |
Additional Responsibilities | • | Follow and enforce all SNBC policies and local/state laws and regulations regarding responsible alcohol service | • | Uphold standards which exceed regulatory industry standards for health code, quality, and cleanliness | | | |
Travel Requirements | Est. Amount | Brief Description | 5% | Travel to other SNBC Food and Beverage operations for training | | | |
Education | Education Level | Education Details | Req | Pref | and/or | Associate's Degree | Culinary Arts | | X | | | | | | | | | | |
Work Experience | Experience | Experience Details | Req | Pref | | 5 years | restaurant experience | X | | | 3 years | supervisory or managerial experience | X | | | 2 years | Executive Chef Experience | X | | | | | | | | | | | |
Knowledge, Skills and Abilities | • | A pattern of regular, prompt, dependable attendance required | • | Ability to work effectively as part of a team while undertaking a leadership role | • | Ability to handle the pressures of coordinating a wide range of activities while still delivering superior service to the guests | • | A passion and desire to learn about craft beer, artisanal foods, and complementing flavors | • | Sound knowledge of restaurant compliance requirements | • | Demonstrated attention to detail, with the ability to manage several priorities and apply appropriate judgment | • | Strong knowledge and understanding of hospitality and restaurant flow | • | Proficient written and verbal communication skills | • | Proficient math skills and ability to read and interpret financial documents. | • | Basic computer knowledge, specifically Microsoft Outlook, Word, and Excel. | • | Must be skilled in time management | | | |
Physical Demands | Frequencies listed represent the percentage of time spent performing the task during a regularly scheduled shift | Rarely 0-25% | Occasionally 26-50% | Frequently 51-75% | Constantly 76-100% | |
- Sitting - Occasionally
- Walking - Frequently
- Standing - Constantly
- Bending (Waist) - Occasionally
- Bending (Neck) - Occasionally
- Lifting - Frequently (50)
- Carrying - Frequently (50)
- Pushing - Occasionally (168)
- Pulling - Occasionally (168)
- Squatting - Rarely
- Kneeling - Rarely
- Twisting (Waist) - Frequently
- Twisting (Neck) - Frequently
- Grasping - Frequently
- Talking - Frequently
- Hearing - Frequently
- Repetitive Motion - Frequently
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Work Environment | Frequencies listed represent the percentage of time spent performing the task during a regularly scheduled shift | Rarely 0-25% | Occasionally 26-50% | Frequently 51-75% | Constantly 76-100% | |
- Indoors - Constantly
- Outdoors - Occasionally
- Humid - Occasionally
- Work near toxic or caustic chemicals - Occasionally
- Exposure to fumes & airborne particles - Occasionally
- Exposure to extreme cold - Rarely
- Exposure to extreme heat - Rarely
- Exposure to wet environments - Occasionally
- Work near loud noises - Rarely
- Work near moving mechanical parts - Occasionally
| The physical demands and work environment described here are representative of those that must be met and respectively encountered by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. |
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