Executive Chef | Bon Ton Prime Rib | Now Hiring

Job Details

At CentraArchy Restaurants the Executive Kitchen Manager is a leader in one of the most dynamic and diverse collection of restaurants in the country. With a proven commitment to excellence, we intend to continuously learn, grow and become a stronger organization through our leaders.

The Executive Kitchen Manager works as a leader of the management team of the restaurant to build sales and grow the business through a commitment to details, standards and “Guest for Life” moments.

ESSENTIAL RESPONSIBILITIES:

Leadership

• To create and maintain clean, professional and educational environment in the kitchen.
• Consistently make decisions in the best interest of the guests, the employees and the organization.
• Coach and develop hourly employees to ensure you get the best results from them and to allow them opportunity to grow within the organization.
• In addition, the Executive Chef is to uphold standards, provide feedback and counsel employees.

Build the Business

• Producing food of the highest quality, executed to the recipe specification in a timely and consistent manner.
• Follow all Centraarchy BOH protocols to ensure consistency, including Line Checks, Facility Walkthroughs, Time and Temperature Logs, HACCP Planning, and Health Department protocols. Closing pictures, line check procedures, etc. etc.
• Create a safe and sanitary work environment that is compliant with all health department standards and protocols including uniform standards.
• Continuously create and develop menus appropriate to the concept of the restaurant and in line with the direction of the concept.
• Increase guest satisfaction through superior food quality standards.
• Participate in Profit & Loss meetings to develop and execute appropriate action plans.

Build the Team

• Establish a system whereby all employees are thoroughly trained in issues pertaining to their position.
• Establish and maintain the appropriate staffing levels to meet or exceed budgeted labor percentage.
• Complete annual performance reviews for all BOH employees.

Drive for Results

• Monitor daily labor reports and eliminate overtime.
• Maintain accurate employee files and proper documentation of performance.
• Effectively control costs on all items to meet or exceed budgeted food cost.
• Actively work to achieve the best price for products while maintaining quality standards and Centraarchy approved specifications.
• Complete an accurate physical food inventory on a routine basis.
• Set appropriate prep levels to ensure fresh product and effective use of hourly labor.
• Possess a strong working knowledge of the systems utilized within our company
• Hire, train and mentor salaried assistant managers, key employees and hourly BOH staff.
• Maintain 100% recipe adherence at all times.
• Open communication within the restaurant's organizational chart.
• Ability to coach and counsel employees in all situations.
• Strong financial acumen with the proven ability to oversee cost control, labor management and bottom-line profitability.
• Ability to drive performance and results of a diverse culinary workforce.
• To actively hire and train employees on a consistent basis.

Daily Responsibilities

• Ordering including but not limited to: US Foods, Stockyards, Boars Head, desserts, seafood, etc.
• Inventory
• Hiring and Training
• Onboarding
• Invoicing and 365 awareness
• Kitchen cleanliness and organization
• Prep lists
• Nightly stock counts

Qualified candidates will have:

• A minimum of 5 years of progressive culinary management experience in well-rated restaurants
• Prior experience and success in running expo in a busy kitchen.
• To develop kitchen managers and Sous Chefs so we can continually grow our brand