Concept Executive Chef - Restaurants Unlimited

Profile

,AnswerValue:u003cspan style=font-size:11pt\u003eu003cspan style=font-family:Calibri,sans-serif\u003eu003cspan arial=\ style=font-family:\u003eRestaurants Unlimited is currently looking for a Concept Executive Chef to manage and develop culinary standards and recipes for several well known west coast restaurant brands including Palisade, Portland City Grill, Clinkerdagger, Horatio’s, Henry’s Tavern, Maggie Bluffs, Simon u0026amp; Seafort’s, and Skates on the Bay!u003c/spanu003eu003c/spanu003eu003c/spanu003eu003cbru003eu003cbru003eu003cspan style=font-size:11pt\u003eu003cspan style=font-family:Calibri,sans-serif\u003eu003cspan arial=\ style=font-family:\u003eThe Concept Executive Chef (CEC) will work closely with Regional Chefs, Executive Chefs and Back of House management to ensure financial goals are met, safety and sanitation standards are maintained, and culinary development continues to progress with current trends.u0026nbsp; In addition, the CEC works with the purchasing department and corporate culinary to ensure cost effectiveness, product integrity and consistency.u0026nbsp; The CEC will be responsible for professional development of assigned culinary team through teaching, mentoring and coaching.u0026nbsp; Flexibility with travel, special events and projects will be vital to this role.u003c/spanu003eu003c/spanu003eu003c/spanu003eu003cbru003eu0026nbsp;u003ch3 style=text-align:justify\u003eu003cspan style=font-size:12pt\u003eu003cspan new=\ roman=\ style=font-family: times=\u003eu003cspan style=font-size:11.0pt\u003eu003cspan arial=\ style=font-family:\u003eEssential Duties and Responsibilitiesu003c/spanu003eu003c/spanu003eu003cspan style=font-size:11.0pt\u003eu003cspan arial=\ style=font-family:\u003eu003cspan style=font-weight:normal\u003e include the following. Other duties may be assigned:u003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/h3u003eu0026nbsp;u003culu003eu003cliu003eu003cspan style=font-size:11pt\u003eu003cspan style=font-family:Calibri,sans-serif\u003eu003cspan arial=\ style=font-family:\u003eDevelop and implement new recipes for core, seasonal and promotional menusu003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/liu003eu003cliu003eu003cspan style=font-size:11pt\u003eu003cspan style=font-family:Calibri,sans-serif\u003eu003cspan arial=\ style=font-family:\u003eWork collaboratively with Vice Presidents, Regional Directors, Regional Chefs, Executive Chefs and Senior Kitchen Management to maintain quality standards of productionu003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/liu003eu003cliu003eu003cspan style=font-size:11pt\u003eu003cspan style=font-family:Calibri,sans-serif\u003eu003cspan arial=\ style=font-family:\u003eCollaborate with Culinary Systems Manager to build out proper recipes, price accordingly and manage inventory and cost controls while ensuring that recipes, plate specs and yield guides are in line with concept standardsu003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/liu003eu003cliu003eu003cspan style=font-size:11pt\u003eu003cspan style=font-family:Calibri,sans-serif\u003eu003cspan arial=\ style=font-family:\u003eWork with assigned culinary team to research and develop current relevant recipes, execute tastings and complete culinary photo shootsu003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/liu003eu003cliu003eu003cspan style=font-size:11pt\u003eu003cspan style=font-family:Calibri,sans-serif\u003eu003cspan arial=\ style=font-family:\u003eMonitor and manage inventory controls, labor cost and food cost to meet and beat budget targets year over yearu003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/liu003eu003cliu003eu003cspan style=font-size:11pt\u003eu003cspan style=font-family:Calibri,sans-serif\u003eu003cspan arial=\ style=font-family:\u003eFamiliarize and train culinary team to maintain all safety standards, safe food preparation practices, and emergency preparedness practicesu003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/liu003eu003cliu003eu003cspan style=font-size:11pt\u003eu003cspan style=font-family:Calibri,sans-serif\u003eu003cspan arial=\ style=font-family:\u003eParticipate in interviewing, hiring and training of senior culinary teamu003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/liu003eu003cliu003eu003cspan style=font-size:11pt\u003eu003cspan style=font-family:Calibri,sans-serif\u003eu003cspan arial=\ style=font-family:\u003eConduct kitchen walk through audits with senior back of house kitchen managementu003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/liu003eu003cliu003eu003cspan style=font-size:11pt\u003eu003cspan style=font-family:Calibri,sans-serif\u003eu003cspan arial=\ style=font-family:\u003eConduct food reviews with senior front and back of house managementu003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/liu003eu003c/ulu003eu0026nbsp;u003ch3 style=text-align:justify\u003eu003cspan style=font-size:12pt\u003eu003cspan new=\ roman=\ style=font-family: times=\u003eu003cspan style=font-size:11.0pt\u003eu003cspan arial=\ style=font-family:\u003eQualificationsu003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/h3u003eu003culu003eu003cli style=text-align:justify\u003eu003cspan style=font-size:11pt\u003eu003cspan style=tab-stops:list .25in\u003eu003cspan style=font-family:Calibri,sans-serif\u003eu003cspan arial=\ style=font-family:\u003eExcellent multitasker with proven track record of managing multiple priorities in an ever-changing, dynamic environmentu003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/liu003eu003cli style=text-align:justify\u003eu003cspan style=font-size:11pt\u003eu003cspan style=tab-stops:list .25in\u003eu003cspan style=font-family:Calibri,sans-serif\u003eu003cspan arial=\ style=font-family:\u003e5 years in a similar role with large multi-unit restaurant companyu003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/liu003eu003cli style=text-align:justify\u003eu003cspan style=font-size:11pt\u003eu003cspan style=tab-stops:list .25in\u003eu003cspan style=font-family:Calibri,sans-serif\u003eu003cspan arial=\ style=font-family:\u003eCulinary degree preferred, but not requiredu003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/liu003eu003c/ulu003eu003cpu003eSalary Range: $130,000- $160,000u003cbru003eu003cbru003eu003cspan style=font-size:12pt\u003eu003cspan new=\ roman=\ style=font-family: times=\u003eu003cspan style=font-size:11.0pt\u003eu003cspan arial=\ style=font-family:\u003eThis position requires travelu003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/spanu003eu003c/pu003e,

Company info

Sign Up Now - ChefCrossing.com