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Executive Chef

2 months ago

Everett, Massachusetts, United States Encore Boston Harbor Full time
Job Summary

We are seeking an experienced Executive Chef to lead our culinary team at Encore Boston Harbor. As a key member of our management team, you will be responsible for directing the preparation and ordering of all foods in our designated restaurant, dining room, and kitchen, ensuring that all foods are of the highest quality and that all operations are efficient, effective, and profitable.

Key Responsibilities
  • Direct the preparation and ordering of all foods in our designated restaurant, dining room, and kitchen.
  • Ensure that all foods are of the highest quality and that all operations are efficient, effective, and profitable.
  • Work with the Executive Chef de Cuisine to ensure that our menu is properly executed and managed.
  • Oversee the performance and strategy of our restaurant and ensure that all Encore food quality standards and financial goals are met.
  • Assign tasks and priorities, coordinate resources, develop budgets, and control operating expenses.
  • Develop and implement short- and long-term restaurant goals, objectives, policies, and operating procedures.
  • Identify key drivers of success and implement best practices and quality and efficiency measures as benchmarks for individual performance.
  • Monitor all activities of the department to ensure that all applicable internal policies, federal and state laws, rules, regulations, and property-wide controls are enforced.
  • Administer departmental operating budget, financial controls, marketing, capital expenditures, and overall outlet initiatives through annual detailed business plan.
  • Ensure that the department delivers and maintains a maximum level of property-wide service and satisfaction.
  • Facilitate communication throughout the property by organizing and presiding over regularly scheduled meetings with team members within the department and with other departments as appropriate.
  • Partner with Front of House management team to facilitate daily pre-shift meetings with service staff.
  • Oversee all hiring, performance management, and employee engagement within the department.
  • Innovate menu(s) while adhering to outlet concept.
  • Monitor and improve consistency of food quality to enhance overall customer experience.
  • Organize and regularly conduct food tastings.
  • Actively encourage and support team members to participate in decision-making processes to assume responsibility and authority.
  • Ensure adequate staffing levels are maintained by proactive (vs. reactive) approach.
  • Involves all management team members in decision-making process to provide broader team with understanding of bigger picture outlet strategy and objectives.
  • Keeps informed of all new industry developments relevant to restaurant outlet and broader Food & Beverage department and makes recommendations designed to maximize outlet and company success.
  • Effectively manages internal and external guest relations, some of which will require levels of patience, tact, and diplomacy.
  • Partner with executive management team and public relations department to develop marketing plans as applicable.
  • Promote outlet through dining room presence and regular table touches.
  • Manages multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations.
  • Develops strategic buying practices and works with the purchasing department to ensure best price and quality for food.
  • Effectively manages projects assigned by executive management and delegate projects to reports appropriately.
  • Evaluates current needs, past experiences, and forecasted business conditions in order to make decisions and recommendations for best allocation of resources among restaurant outlets to achieve maximum financial returns and guest service levels.
  • Works with Executive Director of Food & Beverage and Executive Chef to analyze and manage food and labor costs and forecast business trends in order to make recommendations for revision of menu prices that will most appropriately meet company and outlet financial goals.
  • Promptly and decisively identifies, rectifies, and reports actual and potential problems to ensure workplace and environmental safety.
  • Must have the ability to promote positive, fair, and ethical relations with all team members, with all Encore contractors, and in all interactions within the Host and Surrounding Communities, as an ambassador of the Encore brand.
  • Works with safety as a priority, and follows department and company safety standards.
  • Maintains relevant knowledge of industry through continuing education and training.
  • Performs any other job-related duties as assigned.
Requirements
  • 21 years of age or above.
  • Will be required to obtain and maintain registration or a license issued by the Massachusetts Gaming Commission.
  • ServSafe or equivalent certification preferred.
  • High school degree or equivalent required. Culinary arts degree preferred.
  • Minimum 8 years of experience as a chef of a full-service restaurant, 5 years in a leadership role required. Hospitality experience preferred.
  • Extensive sanitation and culinary knowledge, and demonstrated knife skills required.
  • Requires basic computer skills and knowledge of Microsoft Office.
  • Candidate must have experience with planning and project management.
  • Must possess outstanding organizational, interpersonal, and administrative skills, as well as excellent attention to detail.
  • Knowledge of union as well as non-union working environments preferred.
  • Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents.
  • Ability to respond to common inquiries from other employees or guests.
  • Fluency in English required, second language a plus.
  • Ability to write detailed instructions and correspondence.
  • Ability to effectively present information in one-on-one and group situations.
  • Ability to compute basic mathematical calculations.
  • Ability to decipher various reports and create reports upon request.
Work Environment
  • The noise level in the work environment is typically moderate. When on the kitchen floor or some back of house areas, the noise level increases to loud.
  • Must be able to interact with internal and external guests in a professional manner.
  • Due to the unpredictable nature of the hospitality/entertainment industry, Team Members must be able to work varying-schedules to reflect the business needs of the property.