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Executive Chef

2 months ago

Pensacola, Florida, United States Flora-Bama Full time
Job Summary:

The Kitchen Manager is responsible for overseeing the overall operations of the kitchen area at Flora-Bama. Their primary goal is to ensure the kitchen runs smoothly and efficiently, adhering to safety regulations and industry standards. This includes managing food preparation, inventory, and staff to produce high-quality dishes consistently.

Key Responsibilities:
  • Food Preparation and Quality Control: Lead the team in preparing food to meet high standards of quality, taste, and presentation.
  • Inventory Management: Responsible for ordering food, managing inventory, and monitoring stock levels to minimize waste and optimize resources.
  • Staff Management: Assist in training kitchen and restaurant staff on proper food preparation, handling, and storage techniques.
  • Day-to-Day Operations: Assist in managing the day-to-day operations in the kitchen, including scheduling, staffing, and workflow management.
  • Menu Development: Collaborate with the Executive Chef to develop special menus and ensure adherence to recipes and product specifications.
  • Health and Safety: Establish and enforce strict adherence to health department and restaurant food handling guidelines.
  • Communication: Maintain effective communication within the kitchen, responding to staff suggestions and concerns, and working to resolve problems.
  • Financial Management: Operate within assigned budget and operating expenses, controlling labor costs and optimizing resource allocation.
Requirements:
  • Culinary Expertise: Proficient understanding of professional cooking and knife handling skills.
  • Communication Skills: Ability to speak, read, and understand intermediate-level cooking directions.
  • Service Commitment: Commitment to quality service and food and beverage knowledge.
  • Safety and Sanitation: Understanding and knowledge of safety, sanitation, and food handling procedures.
  • Teamwork: Ability to work in a team environment and to work calmly and effectively under pressure.
  • Availability: Ability to work nights, weekends, and some holidays.
  • Problem-Solving: Must have problem-solving abilities, be self-motivated, and organized.
  • Accountability: Takes ownership of the job by maintaining efficiency and quality of work and showing accountability for all functions of the job.
Physical Demands:
  • Physical Ability: Ability to work in a standing position for long periods of time.
  • Lifting and Moving: Ability to move, and transport food carts, equipment, and supplies.
  • Weight and Temperature: Be able to reach, bend, stoop, and frequently lift up to 35 pounds and occasionally lift/move 50 pounds. Capable of working in extreme hot or cold environments.
Education and Experience:
  • Culinary Education: Degree from an accredited college specializing in Culinary Arts or Food Service preferred.
  • Certifications: Serve Safe Manager certification.
  • Work Experience: Previous kitchen management/supervisory experience.
  • Computer Skills: Basic computer knowledge.