Bartaco

Description The Executive Chef (EC) serves as a leader to ensure the culinary & operating standards of bartaco are met or exceeded within their own restaurant.. They will be responsible for managing a large inventory of perishable food items and maintaining or exceeding cost control & labor % all the while not compromising on standards.. They will need to be able to recruit, hire, lead, coach, and develop the kitchen and FOH staff to ensure meals are prepared in a timely manner and at the highest level of quality.. The chef is also accountable for properly educating the team on Menu knowledge; both FOH and BOH. The chef is solely responsible for developing key hourly employees and sous chefs to further deepen our talent pipeline.. Engage management and line staffLead the unit by role modeling the highest level of bartaco culinary standards Actively participate and contribute to the weekly regional, monthly GM & Chef callsParticipate and partner with the GM in the weekly GM meetingsWork with the GM, Sous Chef(s), and Key Hourly Team to drive the Culinary Operation Guest Engagement: Ensure we are actively engaging with guests, before, during, and after their experience.

executive chef

Description The Executive Chef (EC) serves as a leader to ensure the culinary & operating standards of bartaco are met or exceeded within their own restaurant. The EC is responsible for upholding the highest quality standards of the bartaco menu by being well-versed and an expert in the recipes, plate & product specifications, and cooking techniques of the menu. They need to be familiar with and drive sanitation regulations and showcase those standards within their own operation.This position is also accountable for having a direct impact on the profitability of the operation. They will be responsible for managing a large inventory of perishable food items and maintaining or exceeding cost control & labor % all the while not compromising on standards. They will need to be able to recruit, hire, lead, coach, and develop the kitchen and FOH staff to ensure meals are prepared in a timely manner and at the highest level of quality. The chef is also accountable for properly educating the team on Menu knowledge; both FOH and BOH. The chef is solely responsible for developing key hourly employees and sous chefs to further deepen our talent pipeline. Leadership: Bring to life the bartaco touchstones. Engage management and line staffLead the unit by role modeling the highest level of bartaco culinary standards Actively participate and contribute to the weekly regional, monthly GM & Chef callsParticipate and partner with the GM in the weekly GM meetingsWork with the GM, Sous Chef(s), and Key Hourly Team to drive the Culinary Operation Guest Engagement: Ensure we are actively engaging with guests, before, during, and after their experience.Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experienceConsistent execution of Food, Beverage, Service, and Hospitality that aligns with the bartaco brandParticipate in local marketing functions and events to promote brand recognition at the highest level of qualityEngage and interact in the guest experience by stepping out from the “Back of the House” and cultivating regularsBusiness Acumen and CompliancePossess a maniacal and uncompromising approach to food production and food quality standardsProperly execute the daily Kitchen Operational SystemsKeep systems binders complete, up to date, and organized with proper documentation of all systemsPractice proper sanitation and safety at all times with compliance to general standards and Health Department regulations to protect the health and welfare of our guests and co-workersParticipate in Steritech third-party sanitation audits and create actionable items to resolve any outstanding items identified in the inspectionComprehensive knowledge of all the components contributing to food & labor cost controlOrder and receive approved products in the correct unit count and condition by following the bartaco receiving guidelines.Work with purchasing to help foster a professional relationship with approved vendors and any issues that arise when following the receiving disciplinesProperly execute menu rollouts and plan for a successful implementationHave a good understanding of each unit’s R&M needs and be able to partner with the facility department as well as communicate effectively to the GM & RD to keep all restaurant equipment in satisfactory, working conditionLead a best in class approach to cleanliness, safety, sanitation, and food safety in the restaurantPartner with the GM and create proper staffing levels and schedules that achieve excellence in operations and own the fiscal performanceEmployee Development Interview and approve all hiring for hourly kitchen employees for your restaurantActively drive recruitment of talent to the restaurant, and retain talent by inspiring, teaching, and embracing a culture of developmentEnsure that operational and training standards are consistently followed and executedEffectively lead by demonstrating a professional approach with coworkers demonstrating great leadership skills, ethics, and team developmentConduct success evaluations and performance evaluations on a timely basis; provide clear, transparent, honest feedback to the team on performance measures and recommend promotions or set corrective actions when appropriateEffectively identify and develop internal talent with success to help with the overall company’s need for a talent pipelineSupport Training Daily Menu Item of hourly team members by being involved in daily training demos and lineupsHold all employees accountable to the bartaco goals, and standardsProperly communicate and create an environment where new company initiatives are supported and embraced by the staff Requirements Additional Skills and Responsibilities:Exude excellence in Hospitality both for internal and external guestsPossess excellent strategic planning skills, with an emphasis on delivering, executing and assessing, and adjusting action plansExcellent time management, organizational and problem-solving skillsAbility to adapt and lead change Passion for exceptional food, hospitality, and beveragesAbility to thrive in a fast-paced, entrepreneurial environment Self-driven, results-oriented, and have a solid track record of leading high-caliber, upscale restaurantTravel and Working Conditions:Position requires prolonged standing up to 10 hours, bending, stooping, twisting, lifting products and supplies weighing 70 pounds, and repetitive hand and wrist motionsWorking in an environment that may be exposed to hazardous situations and conditions that produce cuts or minor burnsExposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.May work near contaminants and hazardous equipmentPeriodic travel for work outside your restaurant can arise should your metric be at or better than company goalsExperience and Education:Minimum 3 years experience as Executive Chef of a high volume, scratch kitchen strongly preferredKnowledge and skills in analyzing profit and loss statements and overall financial performanceProficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook, PowerPoint), Micros POS, and other App-based solutionsServeSafe Certified Salary Description Starting at $85,000

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