Culinary Leader Planta Bethesda

2 weeks ago

Bethesda, United States PLANTA Restaurants Full time

**WHY YOU'LL LOVE WORKING WITH US**:

- 100% Medical, Dental, Vision & Life Insurance coverage for PLANTA employees.
- A generous paid parental leave package of up to 4 weeks.
- Work/life balance is a priority — annual PTO starts 90 days after date of employment.
- No limit on referral bonuses for sending Leadership and Team Members our way, paid after 180 days of successful employment.
- Tuition and professional certification program assistance up to $2,500 — we want you to reach your goals.
- ClassPass Wellness & Fitness membership (because healthful hedonism is a lifestyle).
- 50% off delicious plant-powered food at all full-service PLANTA concepts: PLANTA, PLANTA Queen, and PLANTA Cocina.
- Exciting career growth & development opportunities as part of an ever-expanding company: new restaurants and new positions are always on the horizon.

**WHO WE ARE**:
**PLANTA** is building a team of inclusive, strategic and dynamic individuals that embody a leadership style that promotes equity, productivity and workplace satisfaction. Our mission is to MAKE AN **IMPACT**. We achieve this through our dynamic team composed of champions across all realms of the hospitality industry - from creative and marketing to culinary, beverage and beyond creating the ultimate guest experience.

Our love for hospitality extends further than our dedication to creating amazing guest experiences; it’s our duty to develop our team of professionals to become the next industry leaders; it’s our quest to find the finest ingredients; it’s our social responsibility to become a more sustainable organization every day.

What you will find at **PLANTA** is passion without pretense; a unique group that loves coming to work every day, shouts good morning, rolls up their sleeves and works together to create innovative techniques to redefine hospitality.

**EXECUTIVE CHEF**:
The Executive Chef will be responsible for leading a team and maintaining food quality, consistency, inventory, and cost.

**WHAT'S ON YOUR PLATE**:

- Champions the brand’s vision and values and contribute to a culture of positivity and high standards where all employees CHASE perfection in everything they do
- Create an environment that is warm, welcoming and filled with positivity for guests and employees
- Uphold our standards at all times and treat everyone with courtesy and respect
- Communicates with chef/sous chef and other Team Members to learn of daily menu needs, events, and important shift information.
- Conducts walk-through of restaurant upon arrival to assess cleanliness and determine restaurant readiness; assesses stock and production status; determines production needs; visits each station to assess quality of previous night’s close and quality of remaining product and communicates this with other Team Members and managers/chefs.
- Conducts walk-throughs during each shift in order to monitor each station’s product quality, the status of production, and ingredient supply (including walk-in refrigerator).
- Ensures stations are appropriately staffed and stocked before the restaurant opens and throughout shifts. Conducts uniform and line check at the start of and throughout each shift.
- Executes staff schedules; ensures that all stations are appropriately staffed for the shift; ensures a smooth shift change following established procedures; assesses stations that need additional support and jumps in; phases out extra scheduled staff as volume permits; runs labour reports and enters staff schedule changes, adjusts clock in/out errors of Team Members when necessary.
- Communicates with Team Members and other managers/chefs to plan and set expectations for the shift.
- Communicates with chefs and managers to ensure required prep work is completed for each shift.
- Ensures proper safety and sanitation procedures are upheld by all Team Members; ensures safe and sanitary workstations and walk-in.
- Reads and writes notes in Manager’s Log, on waste sheets, etc.
- Reviews all daily and weekly reports (e.g., actual vs. projected report, production sheets, inventory/invoices, daily detailed labor report), and communicates restaurant’s results.
- Achieves continual growth in operational standards as demonstrated by improved efficiency and quality of food and kitchen operations.
- Ensures benchmarks are achieved for Team Member development and retention.
- Teaches culinary skills and proper technique, trains and supervises team members on all restaurant procedures; teaches and coaches while correcting Team Members; helps create and maintain written goals and benchmarks for self and Team Member development, analyzes the performance of Team Members while on the job.
- Helps achieve profit objectives by measuring and managing food, waste and labor costs and controllable expenses; analyzes production sheets; minimizes waste and labor costs; monitors receivable pricing and makes price changes when necessary; checks specs on deliveries; understands and achie

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