Executive Chef - 677

Albany, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $75,000.00

Work Schedule

Flexible

Benefits

401k with employer match

Competitive health insurance benefits

HSA option

Supplemental insurance policies

Paid vacation

Paid sick time

Paid holidays

employee discount on food

Job Description

The hiring establishment is a reputable culinary organization known for its commitment to excellence in food service and hospitality. As a recognized entity in the upscale restaurant industry, the company focuses on delivering exceptional dining experiences by blending innovative cuisine with outstanding guest service. The firm continuously strives to maintain high standards in food quality, presentation, and overall customer satisfaction while fostering a creative and supportive work environment for its team. Dedicated to sustainability and efficiency, it emphasizes effective inventory control, budgeting, and cost management to ensure long-term success and profitability.

The role of the Executive Chef is pivotal within this organization, as this leadership position oversees all kitchen operations, directly influencing both the creative and administrative functions of the culinary team. Reporting to the General Manager, the Executive Chef is responsible for steering the kitchen toward meeting financial goals while maintaining the highest standards of quality and consistency. This comprehensive role encompasses menu development, staff training and retention, inventory oversight, and adherence to safety and sanitation standards. The Executive Chef acts as both a visionary and operational expert, balancing innovative culinary trends with the practicalities of kitchen management. This position demands a professional who can effectively lead, motivate, and develop kitchen staff, ensuring their growth aligns with the company’s mission and culinary excellence. A profound knowledge of global cuisines, food costing, labor forecasting, and human resources procedures is essential, as is the ability to maintain composure under pressure and resolve issues with sound judgment. This role is full-time and offers a competitive salary range of $70,000 to $75,000, reflecting the significance and demands of the position. The Executive Chef plays a critical role in sustaining the establishment's reputation for quality and innovation, directly impacting customer satisfaction and business profitability through strategic planning and daily operational management.

Job Requirements

Bachelor of Science degree in food service technology or management or Associate of Arts degree in culinary arts
minimum four years of culinary management experience, preferably in upscale restaurant settings
well developed leadership qualities
ability to work well under pressure
in depth knowledge of front of house operations
good knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
proficiency in ordering, menu costing, and labor forecasting
extensive knowledge of local and international cuisines
exceptional guest relations skills
computer proficiency
ability to work a flexible schedule
ability to motivate employees to be proficient at their jobs

Job Qualifications

Bachelor of Science degree in food service technology or management or Associate of Arts degree in culinary arts
minimum four years of culinary management experience, preferably in upscale restaurant settings
well developed leadership qualities
ability to work well under pressure
in depth knowledge of front of house operations
good knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
proficiency in ordering, menu costing, and labor forecasting
extensive knowledge of local and international cuisines
exceptional guest relations skills
computer proficiency
ability to work a flexible schedule
ability to motivate employees to be proficient at their jobs

Job Duties

Costing and ordering of all food and non-alcoholic beverages
menu development including appetizers, entrees, sides, desserts, and catering with innovative and cutting edge products
think clearly, remaining calm and resolving problems using good judgment
maintain safety standards at all times
train, supervise, and coach all kitchen staff according to company standards
schedule and coordinate kitchen staff, ensuring proper staffing for maximum productivity and efficiency
ensure high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times
follow documented recipes and maintain the high quality of food production, presentation, and taste established in the company
monitor and coach staff on maintaining consistency in food quality
apply constant educational and corrective measures when managing the culinary staff
constantly utilize controls to minimize food and supply waste and eliminate theft
be well versed, capable, and consistent with regards to human resources procedures and documentation processes of progressive discipline