Executive Chef - Stephanie's - Logan Airport
Company: Tastes On the Fly
Location: Boston
Posted on: January 27, 2023
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Job Description:
Description:
POSITION TITLE: EXECUTIVE CHEF
REPORTS TO: GENERAL MANAGER
SUMMARY:
The Executive Chef is responsible for all BOH operations and in
house food production. This includes BOH staff recruitment and
management - ensuring all personnel are trained on and perform
duties using proper safety and sanitation guidelines. Executive
Chefs are responsible for product purchasing, invoice processing
and monthly BOH inventory. Additionally, it is their role to ensure
proper pars, consistent product preparation, excellent product
presentation and upholding the overall product standards of the
Company and related partners. The Executive Chef is also
responsible for ensuring the kitchen is properly cleaned and
equipment serviced and maintained as necessary. Lastly, responsible
for BOH financial performance including BOH labor, prepared food
costs, waste tracking and adequate product and supply
purchasing.
WHO WE ARE:
Tastes on the Fly started in 1999 by 4 restaurant entrepreneurs
and, it has grown into of the world's leading boutique airport
dining operators. We provide high-quality, local authentic
experiences in an airport setting.
Our Culture and Mission is: Every team member, everyday "Every
guest, every time. We possess a passion for food & beverage and are
Ambassadors to the local food scene. We partner with highly
regarded chefs and artisan producers. We provide genuine
hospitality vs service.
ESSENTIAL DUTIES:
These are essential functions and the percentages are estimates
only.
Product quality control, including presentation.
Product inventory and ordering
Adjust and maintain order pars as needed
Adjust and maintain prep pars
Train and effectively manage kitchen staff in a manner that helps
boost morale and provides guidance before discipline.
Ensure consistency of recipe execution
Waste tracking and management
Ensure food safety and sanitation guidelines are enforced, and
taught when necessary.
Maintain cleanliness of all BOH areas and equipment
Analyze product costs and trends to suggest changes that would be
profitable while adhering to guest demand while not sacrificing
quality.
Perform all BOH crew duties as needed including prep and supportive
work, butchery and working all line stations and expediting.
Conduct regular food safety and sanitation inspections and
Workplace Safety Inspections
Manage inventory, ordering and stocking supplies.
Coordination of repair and maintenance
Administrative duties including manage log entries, invoice coding
and staff documentation.
OTHER:
Willingness and ability to commit the necessary time and effort to
achieve operation objectives. Maintain regular and prompt
attendance in conformation with company standards and policies.
Personnel with irregular attendance may be subject to disciplinary
action, up to and including termination of employment. Consistent
time and attendance is essential to the successful operation of the
department.
Maintain a professional demeanor with co-workers and guests at all
times. Maintain a professional and hygienic appearance at all
times. Lead by example setting a high standard for yourself and
others.
Due to the seasonal nature of the restaurant industry and limited
number of managerial personnel, chefs may be required to work
varying schedules to accommodate the business needs of the
restaurant.
Upon employment, all employees are required to fully comply with
the Company's rules and regulations for the safe and efficient
operation of its business, including but not limited to adherence
to the provisions of the Employee Manual, IIPP and Food Safety
practices. Employees who violate these rules and regulations may be
subject to disciplinary action, up to and including termination of
employment.
#jobcase
Requirements:
REQUIRED KNOWLEDGE AND ABILITY:
Individual must posses the following knowledge, skills and
abilities and must be able to demonstrate that they can perform the
essential functions of the position.
Ability to read, write and speak English.
Basic Math Skills
Basic computer skills including MS office and internet
Ability to understand and properly execute recipes
Ability to perform basic cleaning and sanitation practices
Ability to handle a knife and other sharp objects with extreme
caution and skill
Ability to handle food safely
Ability to convert measurements
Ability to work in a fast paced and stressful environment
Ability to work as a team player and communicate with co-workers
effectively
Ability to listen to and follow direction
Must maintain a valid Food Safety Manager Certification (training
provided)
Must maintain Sexual Harassment Training Certification (training
provided)
SUPPORTIVE FUNCTIONS:
In addition to performing the essential functions, this position
may be required to perform any combination of the following
supportive functions, with the percentage of time performing each
function solely at the discretion of the department manager, which
may be based upon the particular requirements of that day.
Assist and coordinate deep cleaning duties
Assist and coordinate trash removal
Minor off site catering if applicable
Regular meeting attendance
Any and all other duties asked of you related to the operation of
the restaurant
QUALIFICATIONS:
2+ years as Exec Sous Chef in a full service facility or a
combination of experience and education that would provide to
skills and knowledge needed for the position.
Willing to participate in a 10 year criminal background check
conducted by the FBI.
Successfully pass computerized employment testing and in-person
interview.
PHYSICAL REQUIREMENTS
Task
Standing - Regularly
Walking - Frequently
Climbing - Rarely
Sitting - Occasionally
Stooping/Kneeling - Frequently
Lift/Carry up to 15 lbs. - Frequently
Lift/Carry up to 30 lbs. - Frequently
Lift/Carry up to 50 lbs. - Occasionally
Push/Pull up to 25 lbs. of exertion - Occasionally
Push/Pull up to 50 lbs. of exertion - Occasionally
Work below waist level / bending - Occasionally
Work at waist to shoulder level - Regularly
Work above shoulder level - Occasionally
Turning / twisting - Regularly
Reaching arms beyond arms length - Occasionally
Grasping / Holding - Regularly
Speaking (in English) - Regularly
Hearing (understanding English) - Regularly
Seeing - Regularly
Work in confined spaces - Regularly
Exposure to extreme temperatures - Frequently
Operate tools and/or machinery - Frequently
Operate office equipment - Occasionally
Operate motorized vehicles/equipment - Occasionally
Work at heights balancing - Rarely
Use/exposure to hazardous substances - Occasionally
Work with knives and/or sharp objects - Regularly
PI201857509
Keywords: Tastes On the Fly, Boston , Executive Chef - Stephanie's - Logan Airport, Hospitality & Tourism , Boston, Massachusetts
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