Executive Chef

About Us: Saint Patrick's Restaurant Group and Entertainment Center is a new and innovative business that offers a variety of services to our customers. We are an event space, a liquor store, a casual/fine dining restaurant, and a rooftop bar all in one. Our vision is based upon four distinct core beliefs: Hospitality, Quality, Value and Family. We aim to provide a memorable and enjoyable experience for every occasion, whether it is a wedding, a birthday, a corporate event, or a night out with friends. As a successful Executive Chef, you will be the key to fulfilling our promise to make every guest visit a memorable celebration of food, wine, and personalized service. You’ll leave work every day knowing your positive contributions are appreciated. Some specific responsibilities of a Executive Chef will include: Driving our high-quality employee standards by helping to maintain a fully staffed kitchen, fostering an inclusive environment, developing our kitchen associates, and holding the team accountable in a constructive and supportive way. You will hold the responsibility of the set-up and food production areas within the kitchen to maximize productivity and minimize waste. Ensuring line checks, testing, training, recipe adherence, expo management, cook times, cooking, etc. We are looking someone who takes pride in presenting great, quality food by ensuring that all menu items are made according to recipe and the presentation is at our high standards. Enforcing safety and sanitation practices by showcasing a passion for excellence and maintaining immaculate facilities. Living our principles & beliefs that people are inherently good and seek a sense of belonging and significance. Be a role model and foster a passionate culture within your restaurant of having fun! We strive to support our people in living full, balanced lives. Experience/Skills Required: Minimum of 2 years prior kitchen supervisory or kitchen management experience, minimum of 5 years of previous polished casual or fine dining experience preferred, availability to work a flexible schedule (days, nights, weekends, and holidays). Responsibilities: Cost Control Maintain overall blended food costs between 34% - 36% (Banquet approx. 28-30%) Ability to cost menu items utilizing recipe cards Reduce overall number of vendors and subsequently invoices Control waste by tracking and remedying Proper expediting/training to ensure quality and portioning Sourcing when needed to meet costs through pricing Labor Management: Back house labor, not to include Sous or Banquet Chef, at 18-20% of gross revenues Control labor through managed scheduling, control OT Ability to train staff for proper execution and quality and also cross-train to help reduce overlap and avoid creating dedicated station personnel Daily tracking of labor trends and ability to correct Ability to keep kitchen staff focused and avoid internal conflicts and ultimately poor working environment Menu Design & Development/Culinary Concept: Creatively manage the menu to ensure blend of high value items along with ability to keep fresh and inviting Blend traditional concepts with new fresh ideas Quantity of production experience must meet the St. Patrick’s concept: a la carte lunch and dinner service in a casual setting to semi-formal as well as produce banquets from 50-500 Inventory & Production Control: Process and oversight extremely important Keep inventory levels manageable as to not create a back stock and ultimate waste Ability to creatively cook off left overs, and over stock items Control through set procedures: ordering, stocking, receiving, invoice verification/coding, weekly inventory, par level management, food safety in storing Procedures for signing off on all daily food production to include banquets Kitchen Cleanliness & Organization: Daily cleaning schedules and staff responsibility and accountability Keep all cooking equipment clean Keep all cooking utensils organized and safe from loss Keep all potential hazards free from employee injury and safety from fire, flood Staff cleanliness, temperament, and free from harassment within and outside the kitchen team Complete opening and closing duties as assigned to set up the day for success. Create prep lists for all kitchen crew. Support the preparation of all food items for meal period and next service. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Troubleshoot any deficiencies of food items and/or any maintenance needs or safety hazards. Develop all kitchen crew for cross training and promotion. Lead all roll out programs to the menu, seasonal items, and recipe changes. Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures. Perform Monthly End of Period inventory (all kitchen) Interface and communicate with GM on financial responsibilities and results. Ensure that all food products meet company recipe specifications for preparation and quality. Inspect and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation. Interface and communicate with GM/Operations Manager Qualifications: At least 21 years of age. 2 years of management experience. Demonstrated track record of maintaining long-term employment and stability in current and previous positions. College degree in a related field, i.e., business or hotel and restaurant management, preferred. Job Type: Full-time Pay: $70,000.00 - $90,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Flexible schedule Health insurance Paid time off Referral program Vision insurance Shift: Day shift Evening shift Supplemental Pay: Bonus opportunities Work Location: In person