Executive Chef

Luna Red - San Luis Obispo, CA 93401
Luna Red - San Luis Obispo, CA 93401
Luna Red - San Luis Obispo, CA 93401
Job Description

Title: Executive Chef

Reports to: Owner


Our Mission: to delight every guest with the most remarkable dining & hospitality experiences that keeps them returning.


Core Values:  Authenticity - Respect - Enthusiasm


Summary of Position:  

Our executive chefs will show inspired quality & passion in all their work, and desire to serve the best EVERYTIME. They will gladly honor guest special requests and show leadership in creating a culture that revolves around the experience and enjoyment of food and cooking. They are hands on with cooking and managing the kitchen team in a demanding environment. They are directly responsible for the development of the menus throughout the seasons in partnership with the owner.  Responsible for overseeing all kitchen functions, including but not limited to, food purchasing, preparation and production.  They work with Sous Chef/Kitchen Managers on sanitation, training of employees in methods of cooking, preparation, plate presentation, portion and cost control, safety and cleanliness.  They are responsible for attaining or surpassing a target food cost of 28% and a 13% BOH labor cost.  


Duties & Responsibilities:

  • Develop all menus for a quarterly seasonal change including Brunch, Lunch, Dinner, Events (onsite and offsite) and Banquet.

  • Communicates the restaurant’s vision to all team members and leads by example.  Reinforces the company’s values daily and inspires the team with his/her exciting vision for the restaurant’s future.

  • Builds and maintains relationships with team members and FOH management alike.

  • Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking.

  • Communicates with the banquet coordinator on all special events on and offsite.

  • Coordinate with sous chefs & lead line on daily specials.

  • Oversee Kitchen Managers to ensure daily goals/tasks are being met.

  • Make hiring and termination decisions including posting ads, interviewing, hiring, evaluating, and terminations.

  • Oversee training & development of new employees.

  • Oversee the weekly schedule and time off requests.

  • Ensure that all kitchen equipment is working properly through routine inspection and that maintenance and cleaning routines are being followed.

  • Maintain a positive relationship with all vendors,  & monitor purveyor invoice pricing.

  • Sets an example for maintaining a clean, sanitary and safe kitchen environment including all storage units & back areas around the restaurant.

  • Manage inventory conservatively while holding enough product on hand for the daily menus and specials. 

  • Keep inventory stocked neatly and rotated to maintain quality & freshness & prevent loss of product 

  • Coordinate with Kitchen Managers to ensure that all products are correctly ordered according to predetermined product pars and specifications and received in the correct form and condition.

  • Maintain or surpass a target food cost of 28% and a BOH labor cost of 13%. Monthly inventory will be conducted if food cost targets cannot be reached.

  • Ensure that standards and policies are being upheld.

  • Work with Kitchen Managers to ensure safety and sanitation practices are being upheld in the restaurant.

  • Monitor BOH hours worked to eliminate overtime and make sure breaks are being taken prior to a 6 hour shift.

  • Lead weekly BOH manager meetings.

  • Collaborate with owner & FOH manager on ways to improve operations & increase revenue while aligning to our mission statement & core values.


Qualifications

  • A minimum of 8 years management experience.

  • Must have extensive knife and butchery experience.

  • Ability and experience on Saute, Grill, Pantry, and line expediting.

  • Supervisor 

  • Manager Servsafe Certification.

  • knack for inspired quality

  • Must be able to maintain a clean and organized walk in, freezers, and reach ins.

  • Have the ability to cross train and work different stations.

  • Must be able to work well under pressure in a high volume restaurant.

  • Must be able to work well with and direct others as a team.

  • Computer skills including Word and Excel.

  • Very hands on and motivates by setting the example.

  • Exceptional communication skills with all levels of the organization.

  • High level of integrity and an eye for detail.

  • Passion for food & culinary excellence


Further details are available upon interviews or questions via email. Please reply with your resume attached. Compensation DOE.


Disclaimer:
This description includes essential functions. Additional functions and requirements may be assigned by supervisors as deemed appropriate. In accordance with California law and the Americans with Disabilities Act, requirements may be modified to reasonably accommodate disabled individuals.

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