Executive Chef

1 week ago

Dana Point, California, United States Jimmy's Famous American Tavern Full time

Benefits:
  • 401(k)
  • 401(k) matching
  • Bonus based on performance
  • Employee discounts
  • Paid time off
  • Training & development


Summary
The Executive Chef leads all aspects of food preparation and culinary activities, delivering a culture
of hospitality, a high-quality menu, and motivating our staff to provide excellent service to all
guests.

Responsibilities include planning and directing food preparation and culinary activities, including
compliance with nutrition and sanitation regulations and safety standards. You will estimate food
requirements and food/labor costs while maintaining the restaurant's revenue, profitability, and
quality goals. You will ensure efficient restaurant operation and maintain high production,
productivity, quality, and customer-service standards.

The executive chef is expected to lead by example and uplift our staff during busy moments in our
fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and that guests
have pleasant dining experiences.

Benefits
  • 401(K) with company match
  • Health Insurance with company contribution
  • Dental Insurance
  • Vision Insurance
  • Paid Vacation
  • Paid Sick Leave
  • 1 Manager Meal each day
  • Cell Phone Reimbursement


Core Values
  • Respect: Each employee and manager should show respect to one another. With mutual respect throughout the company, every member of the team feels comfortable and as if they belong to the JFAT family.
  • Teamwork: We want all members of our team to work together to provide the best experience for our guests and to always exceed their expectations.
  • Integrity: Do the right thing, even if no one is watching. Always lead by example. Be dependable and follow through on commitments.


Essential Functions
  • Promote, work, and act in a manner consistent with JFAT's mission: We create experiences you'll always remember by challenging one another to be great
  • Coordinate daily back of house restaurant operations.
  • Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
  • Plan, organize, supervise, and direct kitchen shifts, food preparation, and culinary activities.
  • Inspect supplies, equipment, and work areas to ensure conformance to established standards.
  • Monitor sanitation practices to ensure employees follow standards and regulations.
  • Schedule personnel for anticipated business activity to ensure that positions are adequately staffed and that labor cost objectives are met.
  • Check the quality of raw or cooked food products to ensure standards are met.
  • Ensure that products are ordered according to predetermined product specifications and received in correct unit count and condition.
  • Fill in for employees where needed to ensure guest service standards and efficient operations.
  • Estimate future needs for goods, kitchen utensils, and cleaning products.
  • Supervise or coordinate activities of cooks and other workers engaged in food preparation.
  • Train employees in proper culinary practices.
  • Appraise kitchen staff performance and provide feedback to improve productivity.
  • Determine how food should be presented and create decorative food displays.
  • Meet with sales representatives to negotiate prices or order supplies.
  • Prepare required paperwork, including forms, reports, and schedules in an organized and timely manner.
  • Control food costs and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
  • Coordinate planning, budgeting, or purchasing for all food operations.
  • Maintain a positive and professional approach with coworkers and guests.
  • Work with the General Manager to plan and price menu items, establish portion sizes, and prepare standard recipe cards for new menu items.
  • Deliver a Culture of Hospitality through superior service to maximize guest satisfaction.
  • Oversee and ensure that restaurant personnel policies are followed and administer prompt, fair, and consistent corrective actions for violations or company policies, rules, and procedures.
  • Promote the brand in the community through word-of-mouth and restaurant events.
  • Implement policies and protocols that will maintain future restaurant operations.
  • Comply with Company policies and procedures.


Required Skills/Abilities
  • Ability to think outside the box
  • Strong self-motivation
  • Appreciation and enjoyment of a team environment
  • Attention to detail
  • Availability to work 50–55 hours per week, including nights, weekends, and holidays


Education and Experience
  • Manager food safe/ServSafe certification required
  • Minimum of 3 years as an Executive Chef


Physical Requirements
  • Ability to stand and walk for prolonged periods
  • Ability to communicate verbally to exchange information
  • Ability to bend, stoop, and reach frequently
  • Ability to use wrists, hands, and fingers to manipulate objects
  • Ability to regularly lift, carry, and place objects weighing up to 50 pounds
  • Ability to work in a loud, hot, and damp environment

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