Executive Chef at Cathedrale

Tao Group Hospitality offers competitive benefits for all full-time team members such as:

• Medical, Dental, and Vision Coverage
• 401(k) Retirement Program with Employer Match
• Life and Disability Insurance Plans
• Ancillary Insurance Plans
• Mental Health Support and Services
• Fertility & Family Forming Support and Resources
• Pet Insurance
• Employee Discounts
• Time off and much more!

The role of the Executive Chef is to oversee multiple kitchen operations. Directly responsible for controlling all costs, food quality, and conditions of the heart of the house areas of one or more than one food service outlet.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Monitor, meet, and exceed budgeted food cost percentage of assigned outlets
• Internalize dish specifications and train Senior Chefs to achieve food margins
• Investigate and review all sub-standard food with the Chef team of each outlet
• Review the suppliers and the prices of the goods every month with purchasing to ensure we are leveraging the purchasing power
• Review suppliers and goods pricing every month, only purchasing foods from reliable suppliers
• Monitor and work with chef teams to find solutions to trim food wastage
• Monitor dishes to specification with no over-portioning
• Monitor the restaurant’s logbook daily and determine solutions with the Chef de Cuisine should complaints arise
• Inspire and motivate the team to deliver food to specification and therefore achieve profitability and surpass guest expectations
• Assist Chef de Cuisine or Executive Sous Chef with menu development
• Lead by example, setting the pace and standards by which the Kitchen Team operates, being sure to recognize superior performance with praise
• Deal with the performance of the chef team and follow disciplinary procedures in conjunction with the Director of Operations
• Convey new information and any relevant messages to all kitchen management staff
• Communicate via Chefs’ meetings, one-on-one meetings, training sessions, notice boards, and written notices
• Clearly outline a vision of success and the integral role member of the chef team therein to motivate them
• Coordinate menu planning and development, including updated food allergies and menu-tasting sessions
• Monitor to ensure all dishes are to restaurants specifications and that all recipe and preparation requirements are met
• Monitor and ensure temperature, seasoning, and flavor are to specification
• Ensure that the culinary team upholds kitchen standards as identified via Kitchen Audits
• Promote strict adherence to the Health and Safety Policy and Food Safety Policy
• Keep the kitchen running smoothly and adequately stocked with all necessary goods
• Encourage a positive perception always, both internally and externally
• Attend all meetings as requested
• Train and recruit chef team members in line with HK and statutory requirements
• Recruit a chef team that meets and exceeds guest service standards
• Identify the training needs of the chef team and follow through with instructions designed to drive sales and profits
• Monitor the performance and review the Chef team on an ongoing basis, including active training sessions
• Organize and attend regular management and staff meetings in order to resolve operational problems and establish strategies for continued growth
• Contribute to all staff briefings and other related activities
• Organize departmental meetings as requested by the Corporate Executive Chef
• Assist and/ or complete additional tasks as assigned

EDUCATION/WORKING KNOWLEDGE:

• Degree in Culinary Arts and or Restaurant Management is Preferred
• Proof of eligibility to work in the United States
• 21+ years of age
• Minimum of five (5) years’ experience in a leadership role in a high volume 5-star restaurant. Minimum of seven to ten years of progressive work experience in high volume fine dining arena
• Strong knowledge of global cuisine. Asian cuisine experience required for Asian kitchens
• Proficient in Windows Microsoft Office, Mac OSX, POS systems
• Health and Safety
• Food Hygiene
• Maintenance
• Emergency Procedures
• Serve Safe Certified

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE:

The work environment characteristics and/or physical demands described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

• Ability to write and verbally communicate
• Must be able to move quickly
• Must be able to push and lift up to 50 lbs.
• Must be able to stand for extended periods of time
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment
• Exposure to hot kitchen elements or cleaning materials
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
• Ability to maintain confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment