The Executive Chef helps foster the culture of excellence in execution of culinary operations. This position will lead all day-to-day culinary process improvements, adherence to company recipes, and enhancements in all aspects of culinary operation’s efficiencies. In this role, the Executive Chef will collaborate with other teams on optimal menu execution strategy through process improvement in restaurant back-of-house operations.

Duties and Responsibilities

• Provides subject matter expertise in the development of culinary and product process improvements through testing, refining, evaluation and implementation of preparation techniques, processes, or tools for existing or new product development
• Oversees plans for implementation, training and testing of culinary technique; design and/or update culinary training programs
• Maintains adherence to company recipes and techniques for food preparation and presentation to assure consistently high quality while minimizing food costs; exercises portion control for all items served
• Partners with Chefs, General Managers and Operations Managers to deliver upon consistent high-quality food to guests
• Implements strategy to develop Standard Operating Procedures (SOPs) that facilitate better cost management, accurate production labor standards forecast (average production times, reasonable expectancies) and cook times/line flow development
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas by implementing SOPs and subsequent training to increase team’s knowledge and expect
• Perform other duties as assigned

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• The employee is occasionally required to stand; climb or balance; and stoop or kneel. The employee must occasionally lift and/or move objects up to 50 pounds and occasionally lift and/or move objects up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Skills and Abilities

• Proven leadership abilities, including ability to think strategically, develop operational strategies and determine long-term impact of decisions on the business
• Ability to work varied shifts throughout normal hours of business operations: opening, closing, nights, weekends etc.
• Working knowledge of P&L statements
• Excellent verbal and written communication and presentation skills

Skills and Abilities

• Proven leadership abilities, including ability to think strategically, develop operational strategies and determine long-term impact of decisions on the business
• Ability to work varied shifts throughout normal hours of business operations: opening, closing, nights, weekends etc.
• Working knowledge of P&L statements
• Excellent verbal and written communication and presentation skills
• Positive attitude, strong work ethic, and commitment to teamwork and collaboration

Qualifications

• High school diploma/ GED required
• Minimum 8 years’ experience working in restaurant/food industry required
• Minimum 3 years in an Executive Chef leadership role at a high-volume full-service restaurant required
• Working knowledge of various computer software programs strongly desired
• Korean and/or Asian food menu expertise and knowledge strongly desired
• Fluency in Korean language a plus
• Certificate of completion from Four-year culinary program a plus