Our locally inspired restaurants and bars are run by passionate restaurateurs who partner with the General Managers and Divisional Operations Manager, as well as the on-property teams to deliver exceptional guest experiences while generating a profitable bottom- line. The Divisional Executive Chef must have a passion for hospitality and an innate ability to lead, coach, inspire and motivate while fostering an entrepreneurial environment. This individual is responsible for upholding strategic goals and The Fifty/50 Group culture, balancing the needs of both our internal and external stakeholders (associates/employees and guests).
The Divisional Executive Chef will assist the Culinary Director by working directly with the unit & store level teams on all directives, projects, initiatives and daily operations. From time to time and at the discretion of the Culinary Director, the Divisional Executive Chef may fill in for an Executive Chef, Executive Sous Chef, Chef d' Cuisine, Sous Chef or Line cook at any restaurant or bar based on the needs of the business. All members of the Corporate Operations Team will be expected to set the standards and maintain all standards across multiple units.
The Divisional Executive Chef is responsible for helping to achieve the financial and profitability plans for the restaurant portfolio through supervision and execution of strategic marketing plans, revenue management strategies, operating and guest service standards, expense controls and talent management. They are a strategist, problem- solver, strong communicator and they are equipped to develop creative solutions and strong business case analyses to support key recommendations and/or proposals with the Culinary Director.
Within the first few months, they must push themselves to understand the FOH & BOH systems and SOP's that the restaurant group was founded on and be able to coach, mentor, and philosophize with those core tenets in mind. This will be a challenge while getting to know the various teams, challenges, and hitting the ground running.
While it's easy to work behind a desk devising strategy and planning, they must be a visible leader to the management teams across each restaurant and must be present at night as often as is practicable to work with the teams. This especially holds true as the group continues to expand which will keep the owners busy away from the existing properties. If the Operations Team is successful, all of the restaurants that are not new or recently opened will still feel cared for as if they were brand new. The teams will also know that they are still being held accountable for their performance, even though the spotlight may not be upon them.
Work with The Operations Team to monitor day-to-day operations and visit restaurants regularly to ensure that all aspects of the business meet established guidelines and standards.
Hire, develop and evaluate management talent to maintain an adequate team to meet turnover, succession and growth needs, and to ensure the readiness of top talent to take on additional responsibilities.
Development of Menus and Specials, which change seasonally
Work with GM's and Operations Managers on BOH staffing and controlling labor percentages and food cost based off yearly budget
Work with Operations Culinary Team on purchasing and tastings for new products and purveyors
Provide operational assistance, on-going coaching, and the implementation of professional development tools.
Assist with the development of tactical strategic plans and ensuring the completion of each, holding individuals accountable for assigned tasks.
Monitor all aspects of the business by using the various measurement and reporting tools available, then using the data to coach and achieve established goals.
Work with GMs and Operations Managers to manage restaurant P&L statements and assist them in analyzing the factors that impact each line item to accomplish financial targets.
Develop and maintain relationships across The Fifty/50 Group to ensure productive partnerships with various business units and disciplines.
Play an active role if directed during the pre- and post-opening of new restaurants including hiring/recruiting and training. Assist with openings where possible and focus on keeping the rest of the restaurants operating at a high standard.
Maintain strong industry network and local market knowledge for each restaurant.
This is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.
All job requirements are subject to possible revision to reflect changes in the position requirements or to reasonably accommodate individuals with disabilities. This job description in no way states or implies that these are the only duties to which will be required in this position. Employees will be required to follow other job-related duties as requested by their supervisor/manager (within guidelines and compliance with Federal and State Laws). Continued employment remains on an at-will basis.
KNOWLEDGE, SKILLS AND ABILITIES
Must have a thorough knowledge of established food service standards and practices. Must have experience training food service employees in food preparation, use of equipment, and food presentation techniques. Must have the ability to plan and supervise food preparation based on sound principals of nutrition, customer acceptability, and cost control; ability to manage multiple projects and priorities; ability to communicate effectively and professionally with employees, managers, and the public in a tactful, considerate, and cooperative manner; ability to operate standard office computer software. Must have excellent organizational, decision-making, customer service, presentation, and verbal and written communication skills.
EDUCATION AND EXPERIENCE
Must have an Associate's Degree from an accredited Culinary Arts School or a Bachelor's degree from an accredited university. Must have a minimum of five years of experience as a Salaried or Executive Chef with experience in a local restaurant setting preferred. Certificate from an Accredited Culinary Arts School also suggested.
Frequently lifts, carries or otherwise moves and positions objects weighing up to 50 pounds when stocking supply room and setting up equipment.
Able to be on ones feet for 10-12 hours a day
Typically bends, stoops and crouches on a regular basis to adjust settings on machinery.
Constantly moves about to coordinate work.
Regularly sets up, adjusts, assembles, controls, tests and operates computer equipment to generate input and output and transmit data.