Bravo-Executive Chef

Lansing, MI, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

performance bonuses

Professional development opportunities

Job Description

The hiring establishment is a reputable restaurant specializing in delivering authentic Italian cuisine. This establishment prides itself on creating lifetime guests by delivering uncompromising quality service to every guest, at every meal, every single day. The company emphasizes maintaining the highest levels of food quality and consistency within an environment that is not only clean and safe but also profitable and enjoyable for both guests and staff. As a dynamic and customer-focused restaurant, it has built a reputation for serving great-tasting Italian dishes, supported by a committed and passionate team that shares a family-like bond.

The role available is for an Executive Chef, a critical leadership position within the restaurant's back of house operations. This position requires a professional who can lead the kitchen team—referred to as the chef family—in preparing exceptional Italian food that meets the restaurant's high standards. The Executive Chef will be responsible for ensuring operational efficiency and managing the earnings before interest, taxes, depreciation, and amortization (EBITDA) of all back of house functions. This role involves hiring the finest back of house (BOH) employees and spearheading the training and development of both new and experienced culinary staff. The aim is to continually enhance their skills in cooking, food preparation, safety, and sanitation.

The Executive Chef will focus on sustaining and improving food quality by setting and maintaining standards within the BOH and using guest feedback and review trackers for continual improvement. This role demands leading staff with punctuality, discipline, and a commitment to hygiene and proper attire. Inventory management and kitchen preparation aligned with expected guest counts are essential responsibilities. The role also includes direct coaching, conducting regular menu tastings, ensuring safety and sanitation compliance, and participating actively in pre-shift meetings with both the front of house and back of house teams.

Moreover, the Executive Chef will play a pivotal part in team development by sourcing, hiring, training, and mentoring employees to build a competent and confident culinary staff. This includes overseeing performance reviews, counseling, and adherence to wage guidelines. Financial stewardship is also a key aspect of the position, involving managing labor costs, controlling waste, ordering supplies based on accurate forecasting, and maintaining inventory practices adhering to first-in-first-out (FIFO) systems.

Leadership is integral to this role. The Executive Chef must demonstrate a passion for the company mission, motivate the management team, hold team members accountable, and foster open communication based on honesty and integrity. Problem-solving, decision-making, and providing the necessary tools for success are critical leadership qualities expected. Ultimately, creating a fun yet professional work environment that promotes staff satisfaction and encourages high performance is crucial.

This position is ideal for an experienced culinary professional seeking to make a significant impact in a thriving Italian restaurant environment. The role promises both challenges and opportunities to lead a dedicated kitchen team while contributing to the restaurant's sustained growth and guest satisfaction. The employment type is full-time and offers competitive compensation commensurate with experience and qualifications.

Job Requirements

Proven experience in a similar executive chef or culinary leadership role
Ability to lead and motivate a diverse culinary team
Familiarity with Italian cuisine and food preparation
Excellent organizational and time management skills
Strong understanding of kitchen safety, sanitation, and inventory practices
Ability to multitask efficiently in a fast-paced environment
Strong communication and interpersonal skills
Culinary degree or equivalent culinary experience

Job Qualifications

Proven experience as an executive chef or similar role in the restaurant industry
Strong team management and leadership skills
Extensive knowledge of food preparation techniques and presentation styles
Familiarity with inventory management systems and best practices
Excellent organizational and multitasking abilities
Effective communication skills
Culinary degree or equivalent experience preferred but not mandatory

Job Duties

Set and maintain BOH standards to continually improve food quality
Utilize guest feedback and review trackers to enhance guest satisfaction
Ensure all BOH opening and closing duties meet company standards
Manage staff punctuality and readiness for shifts
Direct and coach staff during food production and line setup
Conduct regular menu tastings to ensure flavor, appearance, and consistency
Perform or delegate line checks to ensure safety and readiness of food, equipment, and personnel
Enforce safety, sanitation, and security policies with regular training
Conduct BOH and FOH pre-shift meetings
Source, interview, and select outstanding BOH employees
Develop and coach chef team through written and verbal feedback
Provide training and cross-training for BOH staff
Manage employee performance reviews and counseling
Control labor costs and ensure scheduling efficiency
Oversee food ordering, inventory, and waste control using inventory management systems
Lead by example to foster a positive and professional working environment
Uphold company mission and participate actively in management meetings
Hold team accountable and provide necessary tools for job success
Take appropriate actions when performance standards are not met