Executive Chef (Italian Cuisine)

Lombardi Family Concepts•Dallas, TX

About The Position

The Executive Chef oversees all aspects and functions of the kitchen and kitchen staff. Directs, implements, and maintains a philosophy congruent with Company culture, serving as a guide to respective staff. Ensures the quality preparation of all menu items and the proper storage and handling of all food items in accordance with the company's and applicable federal, state, and local health department standards. Coordinates the purchase of all food items following proper company purchasing requirements. Develops and maintains approved food costs, labor costs, operating costs, and custom party items.

Requirements

Excellent communication skills, strong interpersonal and conflict resolution skills
3 or more years and Skilled with authentic Italian cuisine
Knowledge of food preparation and existing health and safety standards
Mastery of cooking methods, ingredients, and kitchen equipment
Experience in leading and training teams of 15 or more employees
Stand throughout shift, often for several hours at a time
Use hands to manipulate, handle, or feel
Bend, Stoop, and Reach with hands and arms
Ability to talk and hear
Must have the ability to lift up to 50 pounds on a regular basis.
Exposure to fluctuating hot and cold temperatures throughout shift.

Responsibilities

Prepare or direct preparation of food served using established production procedures and systems.
Determine amount and type of food and supplies required using production systems.
Ensure availability of supplies and food or approved substitutions in adequate time for preparation.
Set line/steam table; serve or ensure proper serving of food for dining room.
Plan food production to coordinate with peak hours so that excellence, quality, temperature, and appearance of food is preserved.
Comply with established sanitation standards, personal hygiene, and health standards.
Observe proper food preparation and handling techniques.
Ensure proper and safe food storage, marking date and item.
Ensure completion of daily production records.
Report necessary equipment repair and maintenance to supervisor.
Ensure kitchen sanitation at all times; clean and maintain equipment and areas used in food preparation.
Complete food temperature checks before service and throughout day.
Supports, cooperates with, and implements specific procedures and programs for: Safety, including universal precautions and safe work practices, established fire/safety/disaster plans, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance needs.
Supports and participates in common teamwork: Cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment.
Completes requirements for in-service training, acceptable attendance, uniform and dress codes including personal hygiene, and other work duties as assigned.
Maintain Food Cost under 25% of Gross Sales, Kitchen Labor under 8% of Gross Sales. Emphasize efforts to minimize expenses on China, Glassware, and Silver.
Work with Corporate team on the execution of new menus. Includes costing out new items as well as creative input and execution.