Executive Chef

2 weeks ago

Hopkins, Minnesota, United States Barnes & Noble Full time

About the Role:

The Executive Chef is responsible for the overall operations of the back of house (BOH) of a full-service casual dining restaurant. They oversee the hiring and development of staff to ensure the highest quality of food and hospitality to our customers.

Key Responsibilities:

  • Hire, develop, and manage the kitchen staff (approximately 25 hourly employees)
  • Instill a culture of excellence and inspire confidence throughout the kitchen staff while displaying strong leadership and delegation skills
  • Prepare and deliver performance reviews to build a consistent talent bench
  • Collaborate with the General Manager on the budget for kitchen operations and develop plans to achieve P&L projections
  • Manage food, kitchen, labor, and linen costs
  • Effectively manage labor in accordance with company policy and state labor, employment, and wage & hour laws
  • Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales
  • Develop, implement, and enforce kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures
  • Conceive, develop, and execute seasonal menu changes and kitchen training programs
  • Oversee kitchen repairs and maintenance, food inventories, food education at all pre-shift meetings and quarterly food shows for entire staff
  • Build good rapport with vendors and manage multiple initiatives from various business owners
  • Maintain in-house safety program and conduct monthly in-house health inspections
  • Adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf life guidelines
  • Protect company assets, controlling internal and external food and supply waste and theft
  • Act with integrity and trust, promoting our culture and core values and delivering the highest level of customer service

Requirements:

  • Three to five years of experience as a Kitchen Manager and prior experience leading and conducting restaurant openings
  • Previous banquet experience for private parties of 2-100 people and ServSafe certification required
  • Graduation from a culinary school and multilingualism are encouraged
  • Experience with computer applications and POS systems
  • Thorough understanding of State labor, employment, and wage & hour laws
  • Availability for early mornings, evenings, weekends, and holidays to align with restaurant operations

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