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Executive Head Chef

Lakeville, MN 55044

Posted: 05/22/2019 Job Category: Food & Beverage Job Number: 282 Pay Rate: Open

HSS Hospitality Staffing Solutions (HSS)  is recognized as the largest national hospitality staffing company today serving over 900 hotels nationwide. Our commitment to quality in servicing hospitality clients has earned HSS the trust and respect of the best hotel brands in the business. We are committed to finding and placing the best hospitality talent in the industry!   Named Best of Staffing by our clients for 2019 let us help you find your next opportunity!   HSS  is currently recruiting for an Executive Head Chef for direct hire position for a busy local Restuarant in the Lakeville area .   Pay: DOE Salaried position   Job Description     The Executive Chef directs and coordinates the activities of the Back-of-the-House (Kitchen, Storage, Receiving, Production areas) with primary responsibility for ensuring food safety, quality and consistency to obtain optimum efficiency, economy of operations and maximize profits by performing assigned duties personally or through subordinate managers.   The Executive Chef is responsible for monitoring the daily operations of the kitchen, managing the culinary team, exemplifying and training the prescribed company culture, overseeing work flow, building relationships, and creating business plans to ensure the department is operating to plan.  Additional responsibilities include preparation and cooking of all foods and developing incremental revenue opportunities, as well as products and services to differentiate from the competition.   ESSENTIAL RESPONSIBILITIES
  • Develops clear and realistic goals and priorities, approved by the Owner and General Manager, and follows up on a timely basis.
  • Reviews all plans and goals weekly to ensure progress and execution and takes corrective action as needed.
  • Understands the business intimately and prioritizes work accordingly.
  • Exhibits the following qualities and behaviors necessary to sustain a performance-based culture:
  • Leads the organization without micro managing it.
  • Energizes people through example-setting and recognition.
  • Exhibits a personal commitment to the company and its success.
  • Communicates effectively and instills a culture of openness, approachability and teamwork.
  • Ensures the right people are in the right place and empowers them to do the right thing at all times.
  • Links rewards to performance.
  • Makes appropriate and sometimes tough business decisions.
  • Delegates responsibilities, holds staff accountable and follows up on the execution of all goals and plans.
  • Keeps the General Manager, the Owner, and the management support team promptly and fully informed on all problems or unusual matters of significance coming to his/her attention so that timely corrective action can be taken when appropriate.
  • Able to prepare departmental budget, understand P&L statements and other financial data as required.
  • Maintains strict confidentiality on appropriate issues.
  • Is thoroughly familiar with and stays current with the city, state and federal law/regulations.  Works with the management team to minimize company risk and protect employees and guests.
  • Recognizes the critical nature of security, legal, and liability issues in today’ s business environment, and acts to avoid negative outcomes in these areas.
  • Recognizes the critical nature of prompt and accurate communication to all levels of employees and ensures that appropriate systems are in place and used consistently.
  • Committed to innovative approach and works to continually develop cost saving ideas for the business.
  • Develops action plans and solutions to issues/problems in a timely manner.
  • Works flexible hours, reports to work on time and complies with company dress code.
  • Responds well to a strong training culture which will result in being coached by supervisors and managers consistently.
  • Completes all other duties as assigned.     
  • Thoroughly knowledgeable on menu and food preparation.
  • Understands wine and food pairings.
  • Keeps current on local, regional and national food and beverage trends.
  • Works cooperatively and communicates with other departmental managers to ensure that guests’ expectations are met and exceeded.
  • Writes and/or approves all department schedules, monitors payroll and controls labor costs through the development of staffing guidelines and makes appropriate adjustments to maintain guest service levels.
  • Monitors subordinate supervisors through regular inspections, ensuring departmental cleanliness and product security at all times.
  • Maintains a clean, safe and sanitary facility by inspecting food quality standards and sanitation regulations.
  • Maintains close communication with subordinate supervisors to ensure adequate staffing and inventory and production pars are in place to service departmental areas.
  • Maintains a positive work environment with all staff and a team-oriented approach to accomplish tasks.
  • Responsible for purchasing, preparation and delivery of all food items to ensure quality standards and guest expectations are met or exceeded.
  • Responsible for purchasing all non-food related products necessary for the operation.
  • Receives and checks in all purchased items to ensure accuracy.
  • Provides direction to purveyors regarding level of quality of all food related items to be purchased for the facility.
  • Develops recipe cards / documentation for all menu items to ensure consistency and profitability.
  • Conducts daily, weekly and monthly inventories as required for controls and financial reports.
  • Responsible for training and development of staff.
  • Reviews financial transactions and monitors budget to ensure efficient operations and to ensure expenditures stay within budget guidelines.
  • Manages 2-4 subordinate managers who supervise non-supervisory employees in Back-of-the-House operations. Is responsible for the overall direction, coordination, and evaluation of the unit. Carries out supervisory responsibilities in accordance with the organization’ s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
  • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 
  • Good computer skills; proficiency in all Microsoft Office and applicable systems, including Aspect and Orderly.
  • Ability to manage staff.
  • Ability to write and understand budgeting applications.
  • Strong organizational skills.
  • Ability to manage vendors and purchasing/receiving process.
  • Creativity.
  • Strong culinary skills.
  • Sanitation and food safety.
  • Hand washing and personal hygiene.
  • Strong ethics and honest behavior.
  • Bachelor’ s degree (B.A.) from a four-year college or university or equivalent; or two to four years related experience and/or training; or equivalent combination of education and experience.
  • All team members must maintain a neat, clean and well-groomed professional appearance (specific standards available).
  • Ability to read and speak English.  Ability to read and interpret documents such as safety rules, operating and maintenance instructions, procedure manuals, general business periodicals, professional journals, technical procedures or governmental regulations.  Ability to write routine reports and business correspondence.  Ability to speak effectively before groups of guests, clients, managers, employees, and the general public. 
  • Knowledge of the following foreign language not required, but desired:  Spanish
  • Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
  • Ability to define and solve practical problems, collect data, establish facts, draw conclusions and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of technical instructions furnished in written, oral, diagram, mathematical or schedule form.
  • ServSafe certification from State of Minnesota.
  • CPR certification preferred.
    Apply here with your resume and references and let us connect you to your next career opportunity!   Interested candidates please apply directly and/or email:  Direct@hssstaffing.Com  HSS is the largest staffing agency focused on hospitality staffing.  We work every day to match people looking for work with: Hotels, Resorts, Banquet Halls, Colleges & Universities, Event Spaces, Medical Facilities, and more. If you’ re looking for work in the hospitality industry apply/search for our openings at:  https://jobs2.Smartsearchonline.Com/hssstaffing/jobs/      HSS  is an Equal Opportunity Employer and do not discriminate against applicants due to race, ethnicity, gender, veteran status, or on the basis of disability or any other federal, state or local protected class.  
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