Executive Culinary Director

3 weeks ago

Atlanta, Georgia, United States Hob Nob Full time
Executive Chef Opportunity at Hob Nob

We are seeking an experienced Executive Chef to lead our kitchen team at Hob Nob, a renowned restaurant in the industry. As a key member of our culinary team, you will be responsible for maintaining the highest standards of food quality, presentation, and service.

Key Responsibilities:
  • Oversee all kitchen functions, including food purchasing, preparation, and maintenance of quality standards.
  • Train employees in cooking methods, plate presentation, portion control, and sanitation and cleanliness.
  • Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.
  • Fill in where needed to ensure guest service standards and efficient operations.
  • Prepare all required paperwork, including forms, reports, and schedules, in an organized and timely manner.
  • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
  • Work with kitchen managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
  • Ensure that all products received are in correct unit count and condition, and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
  • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.
  • Train kitchen personnel in safe operation of all kitchen equipment and utensils.
  • Responsible for training kitchen personnel in cleanliness and sanitation practices.
  • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
  • Check and maintain proper food holding and refrigeration temperature control points.
Requirements:
  • A minimum of 3 years of experience in varied kitchen positions, including food preparation, line cook, fry cook, and expediter.
  • At least 6 months' experience in a similar capacity.
  • Must be able to communicate clearly with managers, kitchen, and dining room personnel, and guests.
  • Can reach, bend, stoop, and frequently lift up to 50 pounds.
  • Be able to work in a standing position for long periods of time (up to 9 hours).

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