Lead Culinary Executive

We are looking for a distinguished Chef de Cuisine with extensive experience in high-volume dining establishments to oversee the esteemed Crew. Collaborating closely with our renowned culinary director, Kerry Heffernan, the Chef de Cuisine will engage in all facets of kitchen management and supervision.

Position Summary

Reports to: Corporate Executive Chef

As the Chef De Cuisine, you will be the foundation of our kitchen operations, exemplifying leadership, establishing high standards, and effectively addressing any challenges that may arise. Your primary responsibility will be to execute the established menu with precision, ensuring the smooth daily functioning of our acclaimed kitchen and back-of-house team. You will be tasked with implementing menus carefully designed by our Executive Chef Team and adjusting them as necessary for seasonal changes, playing a crucial role in sustaining our culinary excellence. Your responsibilities will include overseeing the recruitment of the entire back-of-house team, creating work schedules, ensuring compliance with health regulations, providing ongoing training to kitchen staff, and managing inventory to achieve financial objectives. Your leadership will elevate our esteemed food program, while your strategic management of costs will support our ongoing success.

Key Responsibilities

• Provide comprehensive leadership and management to all kitchen personnel and operations, ensuring professionalism and adherence to Crew policies, procedures, and standards while taking ownership of decisions and their impacts on staff, costs, and service quality.
• Maintain a professional zero-tolerance approach towards policy and compliance adherence, while fostering high morale and motivation within the team.
• Responsible for hiring, onboarding, and managing all kitchen staff, including subordinate sous chefs and hourly kitchen employees in accordance with staffing needs.
• Complete daily reports and checklists as required.
• Conduct thorough training sessions for both managerial and subordinate staff in line with company training protocols, ensuring all team members are adequately prepared to fulfill their job responsibilities in alignment with Crew standards.
• Conduct daily health department walk-throughs in communication with front-of-house management, enforcing sanitary practices and policies for food handling and overall cleanliness to ensure compliance; address any health department violations immediately.
• Manage the scheduling for all hourly back-of-house employees using company-approved technology in line with labor budgets and staffing goals, effectively communicating with upper management and staff to adjust schedules as needed.
• Master menu item knowledge and strictly adhere to recipe specifications in our company database, ensuring all menu items meet company standards for quality and consistency.
• Consistently monitor manager feedback logs daily to promptly identify and address any food-related concerns, including consistency, quality, service speed, operational efficiency, communication between back-of-house and front-of-house, and staff behavior.
• Maintain adherence to health department food service standards consistently with a zero-tolerance policy, aiming for an A letter grade.
• Set a high standard through personal example and ensure the team meets Crew excellence standards in cleanliness and food safety, maintaining a pristine and professional kitchen environment at all times, especially during peak service hours.
• Lead by example and strictly enforce the Crew uniform policy and standards for personal appearance, upholding high hygiene standards.
• Supervise and manage the maintenance, cleanliness, and organization of the kitchen and its associated areas, implementing and ensuring adherence to deep cleaning schedules and equipment cleaning.
• Conduct precise weekly inventory assessments as scheduled, effectively utilizing relevant technology for optimal accuracy.
• Cultivate professional relationships with vendor contacts and consistently place weekly orders through approved vendors in accordance with company protocols.
• Oversee receiving procedures to ensure meticulous handling and storage of food items.
• Conduct weekly meetings with corporate and events teams to review upcoming events, discuss processes, analyze profit and loss statements, and address other business-related matters.

Minimum Qualifications

Tier 1

• 3+ years of successful experience in a Chef de Cuisine or similar role overseeing annual food sales revenue of $3 million or more.
• Experience leading a team of 30 personnel or more.
• Demonstrated experience executing high-volume, elevated cuisines in a professional setting.
• Proven experience directing subordinate managers to maintain quality and service levels in your absence.
• Culinary degree or equivalent certification in culinary arts.
• Strong knife handling and safety protocols and skills.
• Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions.
• Able to lift 30+ lbs.
• Able to work nights, weekends, and holidays, and variable schedules as needed by the business.

Tier 2

• 1+ years of successful experience in a Kitchen Management role overseeing annual food sales revenue of $2 million or more.
• Experience leading a team of 15 personnel or more.
• Demonstrated experience executing high-volume, elevated cuisines in a professional setting.
• Proven experience directing subordinate managers to maintain quality and service levels in your absence.
• Strong knife handling and safety protocols and skills.
• Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions.
• Able to lift 30+ lbs.
• Able to work nights, weekends, and holidays, and variable schedules as needed by the business.

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary throughout the entire shift. Employees must be able to continuously reach, bend, lift, carry, stoop, and wipe with the potential for slipping or tripping. Employees must frequently wash their hands and lift or move up to 35 pounds.

At Crew, we believe that the highest calling is treating people well, making them feel at home, and sharing good food and drinks. This philosophy brings us all together. We are committed to providing an environment where employees are well compensated, culturally enriched, and treated with respect. Our workforce enjoys industry-leading income.

Crew (including affiliates) is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, marital status, veteran status, or any other basis protected by local, state, or federal law.

Note

This job description does not imply that these are the only duties to be performed by the employee(s) in this position. Employees will be required to follow any other job-related instructions and perform any other job-related duties requested by authorized personnel. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, incumbents must possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an "at will" relationship.

• Commuter Benefits
• Paid Safe and Sick Leave
• Employee Discount