Executive Chef - Downtown Steak House

Eddie Merlot's Prime-aged Beef and Seafood

Due to company expansion plans, we are serching for a top performing Executive Chef to assist us in continuing to grow our Brand in Lousiville and other markets. Please send your resume in strict confidence to : Bruce Kraus, Director of Operations - brucek@eddiemerlots.com

Position Title: Executive Chef
Position Reports To: General Manager
Position Summary:
Implement the Company's mission and vision by leading and directing a safe and profitable kitchen operation. Ensure the delivery of exceptionally high quality food for restaurant guests, banquets, and events. Assume accountability for leadership, staffing, and daily food production. Ensure that all recipes, food preparation processes, and presentations meet Company's standards for outstanding freshness, quality, consistency, and guest service. Participate in the restaurant leadership team and partner with Chefs from other locations.
Responsibilities
 Lead and manage a kitchen and food production team that includes a Sous Chef, line cooks, prep cooks, a butcher, dishwashers, and related BOH positions.
 Recruit, hire, and train team members. Communicate job expectations and standards, review job performance, coach and hold team members accountable. Focus on team member training, skill development and succession planning.
 Prepare daily production list and direct the food preparation activities for meals, banquets, and special events in accordance with established recipes, production procedures, timing, portion control, and quality and presentation standards. Ensure that stations remained stocked before and during meal period. Complete line checks in accordance with established procedure.
 Ensure that applicable health and consumer protection regulations regarding food preparation, handling, storage, and safety are followed at all times. Meet state, federal, and local laws and regulations related to employee safety, OSHA, food safety, and sanitation. Keep kitchen exceptionally clean and well-organized.
 Assist in preparing the annual budget for food, equipment, supplies, and labor. Monitor sales, food and labor cost, and related financial data on a regular basis. Perform administrative and reporting tasks related to cost control.
 Partner with other chefs and corporate leaders to monitor products, develop new recipes, and find innovative approaches to improving recipes and menu.

 Place food and supply orders. Receive product by verifying quantities, invoice prices, and merchandise quality. Process invoices as directed by accounting.
 Create work schedules and manage staffing levels within budgeted labor cost.
 Ensure all kitchen equipment is safe and operationally ready by following standard procedures for cleaning, preventive maintenance, and related documentation.
 Actively participate as part of the corporate and restaurant leadership teams by staying informed of goals and objectives, participating in planning sessions and projects, and partnering with chefs at other locations.
 Enhance dining experience by tableside visits and teamwork with dining room staff. Serve as a positive, professional representative of the company at all times, both in the restaurant and within the community. Set an example for customer service and ensure all team members understand Company's objectives for exceptional food quality and hospitality.
 Work with the Sales Manager to execute menus for banquets, private dining functions, and special events.
 Keep team members informed of company and restaurant goals and objectives, hold daily shift meetings, and keep a log of important information. Create a cohesive team within the kitchen, maintain a weekly training or skill development focus, encourage two-way communication, find creative ways to reward and recognize team members, and promote communication between BOH and FOH.
 Perform related duties and projects as assigned.
Measurements/Expected Results
 Meet budgeted/targeted cost of goods and labor.
 Document daily line checks.
 No legal, safety, sanitation or compliance issues related to food safety, OSHA, etc.
 Meet standards for following recipes, portions, quality, and presentation.
 Effectively solves problems.
 Demonstrates effective communication, planning, and problem solving.
 Follows Company's policies, procedures, and standards and holds team members accountable for the same.
 Acceptable levels of
o Spoil, Spillage, and Waste
o Overcooks
o Guest Satisfaction
Qualifications and Requirements
 Five or more year’s kitchen management experience as Executive or Sous Chef.
 College or culinary training and extensive cooking and production experience.
 Demonstrates strong skills in leadership, team building, and motivating staff.
 Extensive knowledge of menus, food preparation, and presentation techniques typically found in a fine-dining establishment.
 Strong written and verbal communication skills, as well as teamwork.
 Strong teamwork and organizational skills.
 Understanding of proper use and maintenance or major kitchen equipment, including: stoves, refrigeration, slicers, knives, band saw, and dishwashing.

 Able to anticipate and avoid problems, make effective decisions under pressure, and effectively solve problems.
 Experience hiring, training, and developing back of house team members.
 ServSafe Certification or equivalent. Full understanding of federal, state, and local regulations related to food safety, sanitation, OSHA, and employee safety.
 Familiar with Microsoft word products, e-mail, & restaurant computer software. Basic math and business reporting skills.
 Fluent English required. Working knowledge of Spanish preferred.
Working Conditions/Physical Demands
 Able to stand for 5 or more hours at a time.
 Able to lift and carry up to 50 pounds.
 Able to work an average of 55 to 60 hours per week (according to business flow). Typically works 5 days per week, but occasionally works six days per week. Must be available to work evenings, weekends, and holidays.
 Able to travel for meetings and related business activities.