Executive Chef (Saint Ann)

Garland, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $70,800.00 - $97,500.00

Work Schedule

Flexible

Benefits

Medical Coverage

career growth

Great earning potential

internal discount program

Job Description

Saint Ann Restaurant & Bar, located in Dallas, Texas, is a renowned historical landmark that holds a significant place in the community's cultural heritage. Originally established in 1927 as Dallas' first school for Hispanic children, this iconic establishment has been revitalized and transformed into a vibrant New American dining destination. Renowned for its refined yet casual indoor dining experience and boasting the largest garden patio in the city, Saint Ann has earned accolades including "Best Patio" by D Magazine and "Best Outdoor Dining" by OpenTable. The restaurant's ambiance blends historical significance with contemporary culinary innovation, offering guests a unique and... Show More

Job Requirements

Minimum 5 years experience in a fine dining restaurant
Passion for food and leadership
Excellent record of kitchen management
Knowledge of cooking trends and best practices
Ability to communicate clearly and effectively
Must be punctual, dependable and flexible
Able to bend, stoop, reach and lift up to 50 lbs
Able to stand for prolonged periods of time

Job Qualifications

Minimum 5 years experience in a fine dining restaurant
Passion for food and leadership
Excellent record of kitchen management
Knowledge of cooking trends and best practices
Strong communication and leadership skills
Ability to manage conflict and diversity
Problem solving and analytical skills
Commitment to quality and food safety standards
Ability to motivate and develop staff
Ability to multitask in a fast-paced environment
Punctual and dependable
Flexible and adaptable to changes

Job Duties

Schedules and coordinates the work of the chef, cooks, and other kitchen employees to assume the food preparation is economical and correct to stay within the budget labor cost goal
Supervise all cooking operations, including methods, portions, and garnishing
Plan meals and develop cost menus
Approve the requisition of product and other necessary food supplies
Ensure the high standards of sanitation, cleanliness and safety are always maintained throughout the kitchen areas
Establish control to minimize food and supply waste
Ensure attractive presentation of all food and dishes
Train and educate kitchen staff on new techniques, dishes and develop current skills
Design menus and direct food preparation, production and control for all dinner, private events, off-site events
Exhibit culinary talents by personally performing day to day tasks while leading the staff and managing all food related functions
Ensure exceptional quality of all ingredients, preparation, and plating of food items
Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control
Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation
Be visible in the restaurant, providing recognition to guests, promoting positive public relations, handling special requests
Monitor and maintain safe food handling procedures and a safe working environment
Check and order supplies of food items
Check quality of deliveries and documentation
Ensure correct storage of supplies
Ensure that all coolers are cleaned and stocked daily up to the stock par
Ensure timely and accurate entry of orders into computer system and collection of payment
Minimize waste and maintain controls to attain forecasted food and labor costs
Conduct physical inventory of specified food items
Inspect cleanliness of kitchen stations and direct staff to rectify deficiencies
Maintain proper storage procedures
Instruct staff in the correct usage and care of kitchen machinery
Oversee stewards on equipment needs, cleaning schedules and sanitation follow-up
Prepare and analyze management reports
Report major product defects or guest issues and take corrective actions
Ensure smooth communication with reports and other restaurant managers
Identify and evaluate competitors
Keep current with restaurant industry trends
Maintain professional attire and behavior
Treat all associates with respect and consideration
Meet physical demands including bending, stooping, lifting up to 50 pounds, and standing for prolonged periods
Demonstrate leadership competencies such as communication, creativity, customer focus, conflict management, and punctuality

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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