Chef

Description

Join the Eli’s Restaurant Group family! Our restaurants are recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth.

The Executive Chef will support and lead the Sous Chefs in training and mentoring all BOH staff. S / he will work alongside and support the line to ensure smooth prep and service. The Chef will work on maintain budget and costs of the BOH as well as creating quarterly and annual budgets. This individual should possess a passion for food, the ability to lead, mentor and train BOH staff and a strong work ethic. Experience in high-volume kitchen required. It is required that the Chef and General Manager will maintain a positive, supportive, and unified message and approach on all initiatives, policies, and procedures. These positions must work in concert with each other for the successful operation of their shared restaurant.

Responsibilities

ADMINISTRATIVE

• Responsible for the execution and development of all company SOP
• Directly responsible for managing and systemizing all food production for their kitchen; Oversee inventory and purchasing of products
• Ensure food & labor cost goals for restaurant are met by utilizing company systems and procedures
• Oversee all ordering duties for food, paper, and cleaning supplies
• Work with Corporate to establish appropriate staffing pars; Oversee interviews, selection, hiring of all BOH team members
• Work with Corporate to establish a talent pipeline through succession planning
• Manage daily performance of all BOH management and team members to build and develop a team that exceeds company standards and expectations
• Work with Human Resources to manage all BOH employees including hiring, firing, training, coaching, scheduling and disciplining
• Interview, select and train all BOH
• In partnership with the Chief Operations Officer, establish appropriate labor budgets to drive efficiency while maintaining standards of execution
• Approve all expenditures for all facility related repairs and maintenance
• Analyze real time sales data and food cost to make tactical decisions affecting near term profitability

KITCHEN

Requirements

Physical Demands

The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

The duties of this position may change from time to time. Eli’s reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.