The Executive Chef is responsible for overseeing the culinary operations at Fleur, ensuring the highest standards of food quality, presentation, and service. This role includes menu development, kitchen management, staff training, and maintaining cost control. The Executive Chef will work closely with the General Manager and other staff to deliver an exceptional dining experience.
#### **Key Responsibilities:**
1. **Menu Development:**
- Create innovative and diverse menus that align with the restaurant's concept.
- Regularly update menus based on seasonality, customer preferences, and food trends.
- Develop special menus for events, holidays, and promotions.
2. **Kitchen Management:**
- Supervise and coordinate all culinary activities.
- Ensure kitchen operations comply with all health and safety regulations.
- Maintain a clean and organized kitchen environment.
- Oversee inventory management, ordering, and receiving of food supplies.
3. **Staff Management:**
- Recruit, train, and mentor kitchen staff, including sous chefs, line cooks, and other kitchen personnel.
- Develop and implement training programs to enhance skills and knowledge.
- Schedule staff shifts and manage labor costs effectively.
4. **Quality Control:**
- Ensure all dishes are prepared and presented to the highest standards.
- Conduct regular taste tests and quality checks.
- Address customer feedback and complaints promptly and professionally.
5. **Cost Control:**
- Develop and manage the kitchen budget, including food cost, labor cost, and overhead expenses.
- Implement cost-saving measures without compromising quality.
- Monitor portion control and minimize waste.
6. **Collaboration:**
- Work closely with the General Manager and front-of-house staff to ensure seamless service.
- Participate in management meetings and contribute to strategic planning.
- Collaborate with marketing for menu promotions and events.
#### **Qualifications:**
- Proven experience as an Executive Chef or similar leadership role in a high-end restaurant.
- Culinary degree or equivalent experience.
- Extensive knowledge of food handling and sanitation standards.
- Strong leadership and team management skills.
- Excellent organizational and time management abilities.
- Creative flair and passion for culinary excellence.
- Ability to work under pressure and in a fast-paced environment.
Job Type: Full-time
Pay: From $80,441.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Pay rate:
Shift:
Supplemental pay types:
- Bonus opportunities
- Performance bonus
- Yearly bonus
Weekly day range:
- Every weekend
- Monday to Friday
Work setting:
- Bar
- Casual dining restaurant
- Fine dining restaurant
Experience:
- Culinary experience: 1 year (Preferred)
- Cooking: 1 year (Preferred)
Ability to Commute:
- Providence, RI (Preferred)
Ability to Relocate:
- Providence, RI: Relocate before starting work (Required)
Work Location: In person