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Executive Kitchen Leader

2 months ago

Chicago, Illinois, United States Blackbird Restaurant Group Full time

Executive Kitchen Leader

Executive Kitchen Leader

****

Position Overview: The Executive Kitchen Leader possesses a profound enthusiasm for culinary arts and innovative gastronomy. This role is pivotal in overseeing all operational and functional aspects of the kitchen environment. Reporting directly to the Executive Chef and Culinary Directors, the Executive Kitchen Leader is responsible for directing and managing all kitchen activities in alignment with established policies to ensure efficient service, creative menu development, and profitable operations.

Key Responsibilities:

The primary duties include, but are not limited to:

  • Exhibiting a positive, courteous demeanor while maintaining a professional appearance.
  • Leading with a focus on teamwork and a people-centric approach.
  • Collaborating closely with the Director of Culinary Operations on menu design and innovation.
  • Overseeing kitchen payroll adjustments and ensuring accuracy during payroll processing.
  • Maintaining ongoing communication with suppliers regarding pricing changes and incorporating this information into menu planning to achieve food cost objectives.
  • Ensuring seamless preparation and execution of the menu.
  • Acting as the primary food safety authority, ensuring compliance with health regulations.
  • Coordinating with management teams to meet operational needs and enhance staff culinary knowledge.
  • Representing the kitchen during pre-service meetings with the management team.
  • Communicating specials, dietary requirements, and procedures to front-of-house staff.
  • Addressing guest complaints with professionalism and ensuring follow-up as necessary.
  • Assisting other kitchen staff during peak times or unexpected absences.
  • Understanding and embodying the company’s core values and philosophy.
  • Managing kitchen staffing schedules and addressing any staffing issues with Human Resources.
  • Partnering with Human Resources on staff development, training, and disciplinary actions.
  • Maintaining composure in high-pressure situations.
  • Effectively communicating with leadership regarding any significant issues or concerns.

Qualifications:

Education and Experience:

  • Culinary degree or equivalent professional experience.
  • A minimum of 5 years in kitchen management roles.
  • ServSafe Certification is mandatory.
  • Ability to thrive under pressure and manage stress effectively.
  • Commitment to maintaining a clean, safe, and healthy work environment.
  • Proficient in coordinating multiple tasks with attention to detail.
  • Capable of working independently with minimal supervision.

Physical Requirements:

  • Flexibility to adapt to job demands and complete various tasks as needed.
  • Ability to operate kitchen equipment safely and efficiently.
  • Capacity to lift or move equipment weighing up to 50 pounds.
  • Willingness to work varied hours based on business needs.
  • Ability to stand for extended periods, up to 10 hours.
  • Must be able to tolerate common allergens present in the kitchen.

Benefits:

  • Employer contributions to health insurance with multiple plan options.
  • Optional benefits including vision, dental, and various insurance plans.
  • Paid parental leave and paid time off.
  • 401K plan with employer matching.
  • Employee Assistance Program.

FLSA Status: Exempt

Job Type: Full-Time

Blackbird Restaurant Group is committed to providing equal employment opportunities and prohibits discrimination and harassment of any kind.