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Executive Chef

2 months ago

Maryland Heights Missouri, United States Oak View Group Full time
About the Role

We are seeking a highly skilled and experienced Executive Chef to join our team at Oak View Group. As a key member of our culinary team, you will be responsible for overseeing the direction of our kitchen's daily activities, ensuring guest satisfaction, profitability, and a positive, productive, and compliant work environment.

Key Responsibilities
  • Manage, develop, and mentor a team of culinary employees, including initiating employment actions such as hiring, firing, and disciplining.
  • Oversight of all back-of-house catering events, including planning and execution of catering for events such as the St. Louis Blues and Lindenwood University.
  • Ensure event staff are aware of workplace expectations, provide on-going assistance, training, and mentoring to event staff, and promote a positive, enthusiastic, and cooperative workplace environment.
  • Responsible for ensuring that budgeted food percentages are achieved through effective control measures, including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, and waste control.
  • Controls labor costs through effective scheduling of kitchen staff, cross-training, and development of employees, responsible for monitoring breaks and break documentation for kitchen staff, and the daily approval of break documentation.
  • Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency, responsible for the development of menus, ensuring quality, consistency, and style of concept are maintained, and monitors production of food preparation ensuring recipe specifications, portion controls, and kitchen timings are met.
  • Supervises all line set-up, prep, and breakdown activities, responsible for in-service delegation of tasks to line personnel, coordinates the storage, maintenance, and repair of all kitchen equipment to ensure operational readiness, and coordinates the delivery and set-up of catered services and food service areas as needed.
  • Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees, provides leadership and support to the entire kitchen staff, builds morale, and encourages empowerment of staff.
  • Maintains a positive and compliant employee relations climate, responsible for staffing, training, evaluation, and counseling of kitchen staff, promotes support and communication with the entire staff, positively interacts with front-of-house staff, and rapidly solves problems.
  • Ensures compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff, ensures proper kitchen record keeping and administrative requirements, including food inventories and invoicing of food products, responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy, and promotes teamwork among staff through effective communication, follow-through, and goal setting.
  • Responsible for ensuring that the organization's sustainability goals are met or exceeded, assists in the overall effective management of the catering, restaurant, and grab-n-go operations, ensures legal, efficient, professional, and profitable operation of the venue, evaluates recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods, reviews and assists in the development of menus and marketing plans with the appropriate department heads.
Requirements
  • Minimum of 5-7 years of kitchen management experience in a full-service restaurant or events venue.
  • Demonstrated and verifiable track record of meeting projected costs.
  • Professional appearance and presentation required.
  • Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
  • Maintains a current Food Handler's or ServSafe card and alcohol service permit if required by state or local government.
  • Working knowledge of employee scheduling in a hospitality environment.
  • Ability to obtain and maintain certification in a nationally recognized sanitation program.
  • Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
  • Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations, must have active listening and effective communication skills.
  • Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling.
  • Ability to assist others in developing needed skills for effective job performance.
  • Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
  • Ability to recognize problems and to find solutions creatively and expeditiously.
  • Ability to set priorities and use initiative, solid decision-maker.
  • Ability to be detail-oriented, multi-task, and effectively prioritize in a continuously changing environment.
  • Ability to be self-directed while working in a team-oriented environment.