Executive Chef

1 month ago


Detroit, Michigan, United States Prime + Proper Full time
About Prime + Proper

Prime + Proper is a fine dining restaurant that values creativity, passion, and a drive to be the best. We seek individuals who want to be strong contributing members of our growing team and appreciate being part of a supportive and collaborative environment.

Job Summary

We are looking for a Sous Chef to collaborate with Culinary Leadership and Front of House Management to effectively lead and direct the daily operations of the back of house while consistently delivering an exceptional guest and team member experience through exquisite execution.

Key Responsibilities
  • Collaboration and Leadership
    • Work in partnership with the culinary team to drive sales, manage costs, and effectively grow the business.
    • Collaborate with Culinary Leadership and Front of House Management to ensure seamless operations.
  • Team Management
    • Assist with hiring, training, scheduling, and development to promote growth and retention.
    • Monitor, address, and document individual hourly employee performance through on-going feedback, positive recognition, formal performance reviews, coaching, and disciplinary action when necessary.
  • Operations and Quality
    • Ensure adequate inventory levels of food and supplies.
    • Supervise the kitchen, dish, and all other back of house teams.
    • Ensure that preparation quantities support forecasted business levels through proactive management of ordering, prepping, and maintaining accurate par levels.
  • Guest Experience
    • Deliver an exceptional guest experience through exquisite execution.
    • Ensure that preparation quantities support forecasted business levels through proactive management of ordering, prepping, and maintaining accurate par levels.
Requirements
  • 1+ years of culinary management experience, preferably in high-volume and fine dining environments.
  • Strong local culinary experience and commitment to promoting and fostering connections within our communities.
  • Ability to work under pressure, assert initiative, and maintain composure while meeting deadlines.
  • Ability to connect with and resolve conflicts, drive engagement, and develop teams.
  • Ability to lead and impact a culture of effective day-to-day operations by leading the kitchen and providing essential tools needed to execute a smooth service.
  • Ability to monitor, address, and document individual hourly employee performance through on-going feedback, positive recognition, formal performance reviews, coaching, and disciplinary action when necessary.
  • Desire to understand and impact financial goals and effectively adjust operations to meet those goals as needed.
  • Ability to innovate and introduce new ideas, demonstrating original thinking and a collaborative approach.
  • Desire to own and hold accountable all company core values and standards of health, safety, emergency management, sanitation, and maintenance to deliver the highest experience possible for our team and guests.
  • Ability to effectively and efficiently run back of house shifts and operations, including food prep and cooking, and supervising the kitchen, dish, and all other back of house teams.
  • Ability to ensure that preparation quantities support forecasted business levels through proactive management of ordering, prepping, and maintaining accurate par levels.
Benefits
  • Dental insurance
  • Employee discount
  • Health insurance
  • Paid time off
  • Vision insurance
Physical Setting
  • Fine dining restaurant
Schedule
  • Holidays
  • Weekend availability

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