Job Description
Tratto Executive Chef Job Description Our mission is to be the best loved Restaurant Group so regardless of position, we look for individuals who are passionate about providing genuine heartfelt care to our guest and employees.
Cheers!!!
Description: Our Executive Chef is responsible for providing leadership to the kitchen team throughout before or during service. Their duties include running the day-to-day operation, menu development, controlling the cost of goods, monitoring kitchen activities, expediting orders to ensure quality taste or presentation, and much more.
Executive Chef must be up to challenges, be creative, and be a solution maker.
What you get to do: Provide restaurant guests with excellent food quality, strong price value, and consistency of execution in an attractive, well-maintained environment. Development of an annual business plan to penetrate new guest opportunities and maximize use within the existing menu.
Duties and responsibilities:
- Culinary and Ideation of menu item recipes for all concepts.
- Awareness and tracking of new culinary trends and recipes.
- Adheres to standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served.
- Ensure all food safety regulations are followed.
- Inspect the quality of the food.
- Manages to see that all food is prepared to recipe standards and is served at the proper temperature and appearance.
- Prepares necessary data for applicable parts of the budget - projects annual food, labor, and other costs and monitors theoretical, forecast, and actual financial results; takes corrective action as necessary to help assure that financial goals are met.
- Oversee purchasing to stay within budget.
- Ensures high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas.
- Schedules, works, and coordinates the work of Kitchen Staff to ensure that food preparation is economical technically correct, and within budgeted labor cost goals.
- Conducts performance-oriented training and maintains accurate training records.
- Organizes, trains, and manages to see that all cleaning and food handling procedures are correct, resulting in a clean, safe, and sanitary environment.
- Hire and train new kitchen staff.
- Utilizes par sheets to maintain a proper level of food to avoid waste.
- Primarily responsible for inventory management. Oversees ordering, storage, inventory, and loss-control of food and kitchen supplies.
- Manage special dietary needs.
Competencies - Passion and pride for your work.
- Ability to stay ahead of the curve, up to date, and have your finger on the pulse of latest trends and sales best practices.
- Ability to handle multiple projects at one time and meet deadlines.
- A balanced combination of being collaborative and being able to take the initiative and run a project.
- Strong work ethic and ability to work in a fast-paced environment, while being flexible enough to pivot quickly if needed.
- Comfortable with risk-taking to challenge and question the status quo.
Schulte
Job Tags
Flexible hours,