Executive Chef

Summary of Position: This position supports the General Manager (GM) with strategic planning for a major profit center, as well as with specific Department Head level oversight and management functions. Such duties must be carried out in a professional, forward-looking, and team-oriented manner. The Executive Chef is responsible for developing and enforcing Land's End standards, menus, and format to ensure a high degree of consistency, financial control, and customer satisfaction. The Executive Chef will always maintain an effective management structure, will direct, and supervise all kitchen staff, and will ensure that all kitchen employees are trained in their position with emphasis on sanitation and safety procedures. The Executive Chef is expected to communicate and coordinate effectively with the GM and to assist any kitchen employee in the completion of duties, as needed.

Goal and Expectations: Position the Chart Room Restaurant as the premier seafood restaurant in Alaska, specializing in locally sourced Homer or Alaskan-based products wherever possible. Design and refine menu offerings to remain at the forefront of culinary trends, and to reflect the Mission and operational priorities of Land's End. Maintain a passion for excellence in culinary arts and originality that inspires our staff and our local community. Maintain full service-breakfast, lunch, and dinner, year-round. This position is expected to work an average of SO hours a week during the summer months.

Essential Functions:

1. Delegate effectively and support established chain of command by using assigned roles to optimize efficiency, accountability, and morale among all kitchen staff.

2. Communicate with and report to the GM on a continual basis.

3. Schedule Kitchen staff within weekly budgets established by CFO. Review time-punches daily for conformity to posted schedules and approve bi-weekly timesheets for payroll processing.

4. Enforce approved operating manuals and procedures for both kitchen and front of house.

5. Perform, or assist CFO with, periodic inventory of all foodstuffs, as assigned.

6. Assist HR Department to recruit and train qualified personnel for all kitchen positions.

7. Implement orientation and training of all staff using approved job descriptions, employee manual, new hire check lists, training programs and testing.

8. Use Kitchen job descriptions progressively to ensure all positions are trained in line-level processes of sanitation and safety; dishwashing; use of electrical equipment; receiving and storage procedures and product rotation.

9. Develop special event menus and pricing in coordination with Sales & Marketing Director. Execute banquet and Special Event food items as developed on approved Traffic Sheets.

10. Assist GM and CFO with development of standard recipes, portioning, and food cost.

11. Track menu item sales to manage ordering and food preparation, to adjust pricing, and to review relative performance of menu items.

12. Exert firm control over food preparation standards, volumes, and processes.

13. Manage food cost with vigilance over line production; with ordering and receiving of product; invoicing and application for credits; product utilization; portioning; pricing; and tight security.

14. In coordination with the Maintenance Department, monitor the repair and replacement of all kitchen systems and equipment to maintain a high level of reliability.

15. Observe and adhere to all State, Federal and Local laws and codes pertaining to food preparation and service. Obtain a Food Handling Certificate.

16. Uses progressive discipline as necessary to enforce Land's End Policies.

Other functions:

1. Maintain a floor or "front of house" presence to help promote the Chartroom.

2. Approve orders for all foodstuffs and kitchen cleaning supplies purchased by LEAC for the Chartroom and Special Events. Obtain GM approval for equipment, utensils, and dishware.

3. Coordinate with CFO on all bulk-purchases, large equipment, or unusual items.

4. Organize dry-storage, walk-in refrigerators and freezer and line coolers in an organized and sanitary manner.

5. Assist any kitchen employee in completing their duties, as necessary to optimize productivity.

Required Knowledge, Skills, and Abilities:

1. Ability to train, to lead and to inspire a team.

2. Must possess basic writing and math skills.

3. Ability to consistently enforce high standards and expectations. Ability to apply corrective action; progressive discipline, and performance reviews.

4. Complete understanding of food handling and sanitation procedures. Must be familiar with DEC food service regulations. Must have a current and valid Alaska Food Handlers Certification as well as the Food Protection Manager Certification.

5. Ability to create and enforce food preparation standards, recipes, and plate presentation

standards for all menu items, including Special Event Menus.

6. Ability to perform all kitchen job descriptions, including line cook.

7. Experience sourcing and working with food vendors and wholesalers.

8. Complete knowledge of ordering and receiving procedures, inventory management.

9. Must have experience with Microsoft Office programs (Word, Excel, Outlook).

10. Physical stamina (able to stand, bend, squat, lift 50 pounds and work long hours)

11. Ability to remain calm under pressure and while facing criticism.

12. Ability to take direction; to observe budgets; and to receive constructive feedback.

13. Must be able to confirm to Land's End dress code.