Job Description

Job Description

Job Description

Description:

Job Description: Brand Executive Chef LB Steak

Reports to: Operating Principle

FLSA Status: Exempt

Position Summary:

The Brand Executive Chef for LB Steak maintains full accountability for fulfillment of the culinary mission of the LB Steak. This position must be able to organize, plan, coordinate, and execute the culinary operations of the brand including strategic planning, resource allocation, leadership, and coaching techniques; knowledge of budgets. The position is responsible for all core aspects of the culinary department, including but not limited to, managing all culinary team members, food production, costing, inventory and invoice control, safe food handling, sanitation and customer service The position is also responsible for training all unit chefs in meal preparation methods, portion size, and nutrition. Additionally, the role assists in negotiating prices and purchases food and restaurant inventory items in bulk.

Knowledge, Skills and Abilities:

• Ability to read, write and speak English

• Ability to read, write and speak Spanish preferred

• Familiar with a variety of restaurant industry and culinary standard concepts, practices, and procedures

• Requires an understanding of federal, state, and local food sanitation regulations

• Ability to effectively interact with a diverse population of Associates, Management and Guests

• Work under pressure within a well-integrated team environment

• Able to consistently maintain a professional and respectful demeanor

• Strong organizational and coordination skills

• Ability to rely on extensive experience and judgment when appropriate

• Strong interpersonal communication skills

• A wide degree of creativity is required

• Proficient in Google Docs, Toast, and Asana

Essential Job Functions:

• Manage and execute scheduled seasonal and holiday menu changes at the restaurants.

• Assist property teams with recipe costing, menu writing, product sales mix reports

• Collaborate with property teams and Operating Principle to drive the process of menu development and organize menu tastings.

• Ensures the restaurants are fully staffed with high quality employees who are well trained

• Coordinates schedules and coverage for the units in the area

• Restaurant kitchen budgets and sales are achieved

• Responsible for ensuring proper costing and inventory control measures to meet the budgeted cost of goods and days supply targets

• Kitchen is well maintained and all food safety and sanitary standards are met

• Implements training and monitoring of safety program for all units and all back of house employees

• Conducts OSHA onsite inspections regularly at each location with third party

• Creates and updates menus to maximize profits and minimize loss

• Act as a guardian of the Company’s high culinary standards by demonstrating uncompromising standards of quality, cleanliness, food and employee safety

• Facilitate culinary training and development activities to continually elevate the brand

• Create and evaluate the learning and development programs and recommend changes to increase effectiveness.

• Act as a mentor to new and existing Executive Chefs and Chef de Cuisines within the assigned area as it relates to back of house matters (Cost of Goods, Safety Procedures)

• Assist with the development of a strong bench of back of house employees who will be the next generation Sous Chefs and Chefs

• Leverage culinary subject matter expertise to assist with the development and implementation of best-in-class back of house training materials

• Assists Chefs in cultivating a welcoming, healthy and safe work environment for new and existing back of house employees with the ECs and CDCs

• Conducts regular, structured coaching and training restaurant visits with managers and back of house employees in the assigned area

• Assist with new store openings by working with operations and culinary

• Lead the implementation of new products, new equipment, kitchen protocols, processes, or ingredients in the back of house.

• Facilitates Health department and follows up with corrective actions based on the internal audits and pushes accountability

• Partner with the O.P to identify and address performance gaps in the kitchen. Coverage for restaurants in the chef’s region is in need of leadership onsite or has vacant roles that are essential to operations the area chef will fill those roles.

• All other responsibilities as dictated by the business or assigned by the Senior Management

Qualifications:

Education and/or years of experience:

At least 8-10 years experience in progressive culinary leadership

Required Food Safety Certification (CA)

Required Harassment Training Certification CA)

The above statements are intended to describe the general nature and level of work being performed by the people assigned to this job. They are not intended to be construed as an exhaustive list of all job responsibilities.

Physical Demands

The physical demands described here are representative of those that must be met by an Associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the Associate is frequently required to work standing for prolonged periods; use hands to finger, handle, or feel and talk or hear. The Associate is regularly required to stand; walk and reach with hands and arms. The Associate must frequently lift and/or move up to 25 pounds.

Specific vision abilities required by this job include close, distance and peripheral vision with the ability to adjust and focus.

Special Working Conditions

While performing the duties of this job, the Associate is infrequently exposed to moving mechanical parts and

fumes or airborne particles; toxic or caustic chemicals; blood borne pathogens (i.e., saliva, utensils and knives); dust and extremely hot water. Exposure to a variety of sharp eating and cooking utensils or cooking instruments and cooking equipment.

The noise level in the work environment is usually moderate to loud.

Compensation & The Opportunity Ahead

This is a full-time, exempt leadership role with a base salary range of $115,000 - $125,000, plus potential bonus. We also offer a comprehensive benefits package.

Beyond the compensation, this is a rare opportunity to make a lasting impact on a high-end hospitality group poised for its next evolution. Our ideal candidate is passionate about the process - not just the outcome. They find energy in the details, bring structure to complexity, and see iteration as the path to excellence.

If you're a visionary leader ready to leave your mark and help shape the future of hospitality, we’d love to meet you.

We E-Verify

Job Tags

Similar Jobs