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Executive Chef

2 months ago

New York, New York, United States MALIBU FARM LLC Full time
About MALIBU FARM LLC

MALIBU FARM LLC is a hospitality company based in the heart of the culinary scene. Our mission is to provide an elevated dining experience that showcases the best of our region's produce and culinary expertise.

Position Summary

The Executive Chef/Culinary Director will be responsible for the daily operations of our kitchen, providing professional leadership and training systems to all kitchen staff members. This individual will be highly involved in product quality, overall standards, purchasing, and fiscal performance.

Essential Job Responsibilities
  • Responsible for the operations of all areas/elements of the kitchen
  • Responsible for expediting tickets to the cooks and Sous Chefs while still being able to work on the line
  • Implement and maintain systems to ensure high food preparation and quality control standards
  • Participate in hiring, supervision, scheduling, development, and training of kitchen managers, chefs, and crew
  • Foster and promote a cooperative working climate, maximizing productivity and employee morale
  • Maintain a healthy, happy, and productive work environment to foster loyalty and dedication
  • Ensure monthly inventory of perishable items, small wares, and equipment is accurate and systematic in all areas of the commissary kitchen
  • Accountable for meeting and exceeding food cost, labor cost, and other operating expense forecasts
  • Ensure that proper security procedures are in place to protect employees, guests, and company assets
  • Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee is injured
  • Accountable for maintenance of all kitchen equipment and facilities
  • Enforce disciplinary actions as needed
  • Perform other duties and responsibilities as required or requested
  • Lead all product development, whether retail or restaurant, on an ongoing and seasonal basis
  • Identify enterprise-level food safety, inventory management, and production systems
  • Ensure strong accounting practices are maintained as it relates to all BOH-related activities, food cost, operating costs, purchasing, and labor management
  • Operate ethically to protect the assets and image of the company
  • Must be able to maintain a schedule availability flexible to the business demands
  • Perform other duties and responsibilities as required or requested
Knowledge, Experience, and Skills
  • 5+ years of previous culinary management experience at a high-volume kitchen operation environment
  • Must have experience with inventory management systems
Physical Requirements
  • Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards
  • Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards
  • Ability to lift and carry items weighing pounds on a regular basis and up to 50 pounds on a regular (or occasional) basis
  • Ability to stand for prolonged periods of time
  • Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property
  • Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment
  • Climbing steps regularly
Compensation

The base pay range for this position is a salary range of $80,000 - $100,000 per year. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, and skills, etc.