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Executive Chef
2 months ago
The Executive Chef is responsible for overseeing the daily operations of DeRomo's Gourmet Market's kitchen, including the selection of products, as well as the development and performance management of associates. Two years or more experience in a high-volume restaurant is highly preferred.
Key Responsibilities:- Guest Focus: Maintain a guest-centric approach while performing duties, ensuring positive guest service in all areas.
- Complaint Resolution: Respond to complaints, taking any necessary actions to turn dissatisfied guests into return guests.
- Operational Efficiency: Assure operational expenses and costs are in line with budgets.
- Payroll Management: Assist the Executive Chef with monitoring and controlling payroll expenses as outlined in annual budgets.
- Budget Awareness: Be knowledgeable of budgets and adhere to the profits they reflect.
- Supply Chain Management: Delegate tasks for ordering supplies and follow up to ensure accuracy.
- Inventory Management: Perform monthly inventories and update prices.
- Sanitation and Safety: Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
- Compliance: Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
- Professional Image: Maintain a professional image, including cleanliness, proper uniforms, and appearance standards.
- Security: Ensure that proper security procedures are in place to protect team members, guests, and company assets.
- Safety Protocols: Ensure a safe working and guest environment to reduce the risk of injury and accidents.
- Accident Reporting: Complete accident reports promptly if a guest or team member is injured.
- Shift Management: Manage shifts, including daily decision-making, scheduling, maintaining attendance logs, upholding service standards, product quality, and cleanliness.
- Hiring and Staffing: Assist with hiring, maintaining an accurate and up-to-date plan of staffing needs with trained competent individuals.
- Policies and Procedures: Maintain a working knowledge of all policies, standards, and procedures of the department.
- Product Quality and Guest Relations: Maintain product quality and positive guest relations in the restaurant and market. Investigate and resolve complaints concerning food quality and service.
- Culture and Communication: Establish and maintain a positive culture with line-level staff as well as between various market departments. Ensure quality pre-shift meetings are held daily.
- Training and Development: Successfully communicate, train, and support market staff in customer service, market operation, and problem resolution. Train, communicate, and manage through the Core Values of Columbus Hospitality Management.
