Executive Chef
Big Fish Restaurant Group
- Wilmington, DE
- Permanent
- Full-time
- Establish and oversee kitchen systems and processes; ensure that all systems/processes are clearly communicated to team members and carried out on a daily basis including (1) opening/closing checklists, (2) quality control checklists, (3) ordering and inventory procedures, (4) daily/weekly cleaning lists, and (5) menu planning, presentation, and execution
- Create daily/weekly specials and ensure cost of each item aligns with our expectations and the target market/customer base of your restaurant
- Conduct a daily pre-shift meeting with your kitchen team to discuss systems and processes, notes, goals, changes, and new ideas
- Ensure the Sous Chef understands expectations and is upholding all systems and processes daily and when you (the Executive Chef) are not present
- Communicate with the General Manager of your location to determine labor and sales forecast for upcoming weeks
- Fully manage kitchen labor, including all hiring and weekly scheduling of staff (schedules to be approved and posted at least 2 weeks in advance)
- Order all food and related product, utilizing the declining budget to keep COGS in line with set expectations
- Communicate any Commissary issues/suggestions to the BFRG Commissary Manager
- Maintain cleanliness and organization in all cooking and storage areas; ensure your entire team upholds expected sanitary practices and safe food handling
- Oversee prep and confirm that all recipes and procedures are followed properly to maintain consistency; alter recipes for better quality and/or taste where you deem necessary
- Oversee execution of all orders and food presentation, while maintaining prompt ticket times, to provide the best dining experience for every guest
- Coach team members daily to encourage individual growth; cross train in different areas of the kitchen to build and maintain a dynamic team
- Practice preventative maintenance and ensure necessary repairs are completed on all kitchen equipment
- Minimum two years of prior kitchen/culinary experience
- Culinary training preferred; driven to expand knowledge and stay current on best practices and new trends
- ServSafe certified
- Willingness to work a flexible schedule that includes day, night and weekend hours
- Exhibit a sense of urgency
- Excited to work in a team environment and motivate others
- Neat, clean and professional appearance
- Competitive Pay
- Medical, Dental, Vision Insurance
- Paid Vacation Time
- Advancement Opportunities
- Supportive Team Environment
- Meal Discounts