Executive Production Chef

6 days ago

Baltimore, Maryland, United States Reef Technology Inc. Full time
Job Summary

The Executive Production Chef provides day-to-day operational direction to the Urban Gateway, overseeing all food preparation areas and support functions. This role is responsible for ensuring a consistent, high-quality product is produced while maximizing financial performance and guest satisfaction.

Key Responsibilities
  • Utilize interpersonal and communication skills to lead, influence, and encourage others, advocating sound financial and business decision-making.
  • Communicate the importance of safety procedures, ensuring associate understanding and monitoring processes related to safety.
  • Encourage and build mutual trust, respect, and cooperation among team members.
  • Achieve and exceed goals, including performance, budget, and team objectives.
  • Identify developmental needs of others and coach, mentor, and help improve knowledge or skills.
  • Provide information to supervisors, co-workers, and associates through various channels.
  • Develop and implement guidelines and control procedures for purchasing and receiving areas.
  • Supervise and manage Urban Gateway associates, understanding associate positions well enough to perform duties in their absence.
  • Serve as a role model, demonstrating appropriate behaviors.
  • Analyze information and evaluate results to choose the best solution and solve problems.
  • Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations.
  • Identify educational needs of others, develop formal educational or training programs, and teach or instruct others.
  • Recognize superior quality products, presentations, and flavor.
  • Ensure compliance with food handling safety and sanitation standards.
  • Follow proper handling and temperature of all food products.
  • Ensure all associates are treated fairly and equitably.
  • Train kitchen associates on fundamentals of good cooking and excellent plate presentations.
  • Interact with Area Director and Vessels to obtain feedback on product quality and service levels.
  • Administer the performance appraisal process for direct report managers.
  • Ensure associates maintain required food handling and sanitation certifications.
  • Manage associate progressive discipline procedures for areas of responsibility.
  • Maintain purchasing, receiving, and food storage standards.
  • Establish and maintain open, collaborative relationships with associates and ensure associates do the same within the team.
  • Solicit associate feedback, utilize an open-door policy, and review associate satisfaction results to identify and address associate problems or concerns.
  • Participate in the budgeting process for areas of responsibility.
  • Empower associates to provide excellent customer service, establishing guidelines and ensuring associates receive ongoing training.
  • Review customer review daily report and other data to identify areas of improvement.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • Check the quality of raw and cooked food products to ensure standards are met.
  • Demonstrate new cooking techniques and equipment to staff.
Requirements
  • 4+ years of experience as Executive Chef or similar role in a fast-paced environment preferred.
  • Prior restaurant operations and leadership experience required.
  • Associates degree or equivalent in Culinary Arts, Hotel and Restaurant Management, or related field from an accredited institution.

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