Executive Chef

The incumbent filling this role will be responsible for overseeing the kitchen operations at the Jaxx International Grill / Texas de Brazil restaurants.

Executive Chef  

The Dachin Group of Restaurants

Job Summary:

The incumbent filling this role will be responsible for overseeing the kitchen operations at the Jaxx International Grill / Texas de Brazil restaurants. He /She will ensure, from conception to execution, that the food provided to customers is prepared in accordance with food safety management procedures and is of the highest quality in terms of taste, serving size, presentation and delivery.

Duties and responsibilities include but are not limited to the following:

Key Responsibilities:

1.      Menu Design and Development:

• Conducts research during menu development and uses creativity and innovation in the development of menus.
• Designs and develops menus in line with the restaurants’ individual concepts, in-house promotions and events.
• Responsible for testing recipes to facilitate final menu selections.
• Prepares manuals for approved recipes.

 2.      Food Quality and Presentation:

• Ensures that all food leaving the restaurants’ kitchens meets the required standards regarding taste, portion size, presentation and quality.
• Uses contemporary and innovative methods of food decoration and presentation.

 3.      Operational Duties:

• Assists in determining production schedules and staff requirements necessary to ensure timely delivery of services.
• Reviews rosters weekly to ensure staff requirements are met.
• Supervises and coordinates the activities of kitchen staff.
• Responsible for conducting training for kitchen staff, providing instruction in the preparation, cooking, garnishing, and/or presentation of food, as well as applicable procedures, operations, regulations and standards.
• Responsible for communicating the details of promotions and events to kitchen staff.
• Fosters a climate of teamwork, cohesion and respect amongst co-workers.
• Interact with guests as necessary, providing exceptional customer service in accordance with Company standards.
• Ensures necessary controls are effected for security of stock and property of the Company.

 4.      Quality Assurance and Control:

• Responsible for checking the quantity and quality of received products to ensure that the required standards are met e.g. shelf-life and expiry date.
• Monitors sanitation practices to ensure that employees follow standards and regulations.
• Develops, implements and maintains a food safety management system.
• Monitors kitchen staff to ensure compliance with prescribed operating methods, systems, procedures, regulations and standards e.g. HACCP, OSH.
• Conducts on-site inspections of all Back of House equipment.
• Reports instances of malfunctioning equipment and actions accordingly.

 5.      Cost Management:

• Develops and analyzes recipes to assign prices to menu items in consideration of factors including food, labor, and overhead costs.
• Responsible for making recommendations regarding product selection and costing of items.
• Coordinates the inventory of the kitchens and food supplies, ensuring that stock levels are appropriately maintained to avoid shortages and excessive surplus.
• Coordinates food production to ensure maximum quality and yield.

Performs other related duties as required.

Qualifications:

• An undergraduate degree in Culinary Arts/Management or equivalent certification from a recognized institution.

Experience:

• A minimum of five (5) years’ experience in a similar position.

Licenses and Certificates:

• Police Certificate of Character.
• Valid Food Badge.

Key Competencies and Skills:

• Knowledge of HACCP requirements and implementation.
• Ability to use Point of Sale (MICROS) system.
• Computer proficiency.
• Strong knowledge of front and back of house operations including food and beverage, staff supervision, inventory and food safety.
• Strong knowledge of food, health and safety regulations and standards.
• Sound knowledge of Budgeting, Cost Management and Inventory.
• Ability to generate innovative and creative ideas.
• Dependability.
• Initiative: a willingness to take on responsibilities and challenges.
• Adaptability/Flexibility: ability to be open to change especially in the workplace.
• Leadership: a willingness to lead, take charge, and offer opinions and direction.
• Ability to accept criticism and deal calmly and effectively with high-stress situations.
• Team player.
• Strong interpersonal and customer service skills.
• Strong supervisory skills.
• Strategic and problem-solving abilities.
• High degree of organization with the ability to work well and multi-task in a challenging and fast-paced environment.
• Excellent communication skills both written and oral.
• Time management.
• Sound decision making skills.
• Active listening skills.

Work Environment:

The role requires:

• A vehicle in good working condition as mobility across the restaurants is required.
• Walking and standing during entire shifts.
• Reaching, bending, stooping.
• Lifting and carrying items such as service trays weighing up to 40lbs.
• Ability to tolerate sudden changes in temperature.
• Ability to tolerate frequent immersions of hands into freezer and handling frozen items.
• Ability to be exposed to smoke, steam and high temperatures.
• Some exposure to hazards including but not limited to cuts, trips, slips, falls and burns.
• Some exposure to hazardous cleaning chemicals and supplies.
• Some exposure to individuals under the influence of alcohol.
• Ability to rotate across all restaurant branches.
• Limited / no allergies.