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Executive Chef

2 months ago

Los Angeles, California, United States Specialty Restaurants Corporation: Jobs Full time
About The Proud Bird

The Proud Bird is a historic and iconic restaurant with a strong tie to the local community, making a statement as a unique, upscale food hall with interactive aviation exhibits and a renovated events center.

Our Mission

At Specialty Restaurants Corporation, we pride ourselves on creating incomparable memories by delivering an unforgettable dining experience with exceptional food, unmatched service, and breathtaking views.

Key Responsibilities
  • Complete Performance Reviews and make recommendations for the promotion, hiring, and advancement of all salaried Kitchen personnel.
  • Assist the General Manager in leading the Risk Management Team in proactively addressing liability, risk, and compliance opportunities.
  • Review all performance reviews and recommendations made by the Sous Chef.
  • Train, manage, and develop all culinary team members.
  • Schedule kitchen personnel in conjunction with forecasted labor and predetermined budgets.
  • Estimate food usage and order products accordingly.
  • Monitor and control food cost by establishing specifications, storeroom requisition systems, product storage requirements, standardization recipes, and waste control procedures.
  • Ensure adherence to all recipes guidelines to provide consistent quality, proper presentation technique, and food safety standards.
  • Maintain a safe and sanitized work environment for all employees by ensuring that proper safety and sanitation requirements are met.
  • Complete all weekly and monthly food and supply product inventories.
Requirements
  • Ability to create and maintain a strong team atmosphere within the department and ensure that employees are appropriately trained and have an adequate work load.
  • Excellent interpersonal, verbal, and written communication skills.
  • PC literate with a working knowledge of MS Office preferred.
  • Must be able to clearly and effectively communicate English.
  • Proven working experience as a head chef.
  • Excellent record of kitchen management and BOH budget management.
  • Ability to spot and resolve problems efficiently.
  • Capable of delegating multiple tasks.
  • Keep up with cooking trends and best practices.
Qualifications
  • 3+ years of Executive Chef experience in a high-volume restaurant and event center environment, with 6+ years' progressive Chef experience.
  • Banquet experience strongly preferred.
  • Strong skillset in leading, coaching, and supervising junior chefs and cooks.