Executive Chef

Job Purpose:
Leading the culinary efforts of a new exciting authentic Italian concept restaurant in the Caribbean. Designs and prepares meals by providing culinary expertise; promoting and providing quality food services; managing staff.

Duties:

*  As an Executive Chef, you manage the entire kitchen staff - from training the staff, food prep, creation of our recipes to perfection - our reputation is in your hands. Your success is vital to our success

* Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.

* Meets culinary financial objectives by estimating requirements; preparing an annual budget; designing menus; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.

* Develops recipes and portion specifications by understanding consumer tastes and nutritional needs; anticipating emerging food and dining trends; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.

* Oversees food preparation by consulting with food and beverage directors; sous chefs, pastry chefs, chefs de froid, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.

* Improves menu quality and consistency by analyzing food production records and menu expenses; standardizing production recipes; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.

* Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.

* Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.

* Maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.

* Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.

* Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies.

* Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

* An Executive Chef with Restaurant Partners is responsible for directing and administering the planning, preparation, production and control of all culinary operations.  Continuing effort to deliver outstanding guest service and financial profitability

Skills/Qualifications:
Food Research, Process Improvement, Strategic Planning, Verbal Communication, Informing Others, Food Sanitation, Safety Management, Emphasizing Excellence, Vision, Management Proficiency, Quality Focus

• Culinary Degree or equivalent experience in industry
• Proven record of excellence
• 100% references check out / confirmed
• Menus / Pictures of work / Published articles a plus
• Salary range - $75,000 - $84,000 Plus housing and car (1 year in Trinidad)
• Authentic Italian Cuisine – 230 seat restaurant
• Upon completion – opportunities to expand the concept throughout the Caribbean.