Executive Chef

About ALIAS

ALIAS is a Tasting Menu only restaurant committed to delivering exceptional dining experiences with a focus on seasonality of ingredients and an award-winning wine program.

Role and Responsibilities:

• Exhibit enthusiasm for food preparation and maintain high standards of excellence in a fast-paced kitchen environment.
• Set up and stock stations with necessary supplies, ensuring a well-organized and efficient workflow.
• Prepare ingredients for service, including chopping vegetables, butchering meat, and making sauces, adhering to the highest standards of quality and presentation.
• Cook menu items in collaboration with the culinary team, ensuring dishes are prepared simultaneously and meeting high quality and timeliness standards.
• Follow instructions from the executive or sous chef, demonstrating a strong ability to work under pressure and as part of a cohesive team.
• Clean workstations and manage leftover food, maintaining a clean and safe working environment.
• Properly stock inventory and ensure proper rotation of ingredients, adhering to the restaurant's inventory management procedures.
• Ensure dishes are prepared to meet the highest standards of quality, presentation, and timeliness, adhering to the restaurant's quality control procedures.
• Adhere to sanitation regulations and safety standards, maintaining a clean and safe working environment.
• Maintain a positive, professional attitude with both coworkers and customers, providing exceptional service and ensuring a positive dining experience.
• Memorize and apply portion sizes and meal prep procedures, ensuring consistency and accuracy in food preparation.
• Monitor product freshness and rotate stock according to the restaurant's schedule, ensuring the highest quality ingredients are used in food preparation.

Requirements and Qualifications:

• At least 1 year of experience in restaurant kitchens, with a proven track record of success in a similar role.
• Knowledge of professional cooking principles, food safety codes, and relevant regulations, with a strong understanding of kitchen operations and management.
• Availability for weekends and evenings, with a flexible schedule to meet the demands of a busy restaurant.