POSITION TITLE: EXECUTIVE CHEF

REPORTS TO: GENERAL MANAGER

SUMMARY:

The Executive Chef is responsible for all BOH operations and in house food production. This includes BOH staff recruitment and management - ensuring all personnel are trained on and perform duties using proper safety and sanitation guidelines. Executive Chefs are responsible for product purchasing, invoice processing and monthly BOH inventory. Additionally, it is their role to ensure proper pars, consistent product preparation, excellent product presentation and upholding the overall product standards of the Company and related partners. The Executive Chef is also responsible for ensuring the kitchen is properly cleaned and equipment serviced and maintained as necessary. Lastly, responsible for BOH financial performance including BOH labor, prepared food costs, waste tracking and adequate product and supply purchasing.

WHO WE ARE:

Tastes on the Fly started in 1999 by 4 restaurant entrepreneurs and, it has grown into of the world's leading boutique airport dining operators. We provide high-quality, local authentic experiences in an airport setting.

Our Culture and Mission is: Every team member, everyday "Every guest, every time. We possess a passion for food & beverage and are Ambassadors to the local food scene. We partner with highly regarded chefs and artisan producers. We provide genuine hospitality vs service.

ESSENTIAL DUTIES:

These are essential functions and the percentages are estimates only.

• Product quality control, including presentation.
• Product inventory and ordering
• Adjust and maintain order pars as needed
• Adjust and maintain prep pars
• Train and effectively manage kitchen staff in a manner that helps boost morale and provides guidance before discipline.
• Ensure consistency of recipe execution
• Waste tracking and management
• Ensure food safety and sanitation guidelines are enforced, and taught when necessary.
• Maintain cleanliness of all BOH areas and equipment
• Analyze product costs and trends to suggest changes that would be profitable while adhering to guest demand while not sacrificing quality.
• Perform all BOH crew duties as needed including prep and supportive work, butchery and working all line stations and expediting.
• Conduct regular food safety and sanitation inspections and Workplace Safety Inspections
• Manage inventory, ordering and stocking supplies.
• Coordination of repair and maintenance
• Administrative duties including manage log entries, invoice coding and staff documentation.

OTHER:

Willingness and ability to commit the necessary time and effort to achieve operation objectives. Maintain regular and prompt attendance in conformation with company standards and policies. Personnel with irregular attendance may be subject to disciplinary action, up to and including termination of employment. Consistent time and attendance is essential to the successful operation of the department.

Maintain a professional demeanor with co-workers and guests at all times. Maintain a professional and hygienic appearance at all times. Lead by example setting a high standard for yourself and others.

Due to the seasonal nature of the restaurant industry and limited number of managerial personnel, chefs may be required to work varying schedules to accommodate the business needs of the restaurant.

Upon employment, all employees are required to fully comply with the Company's rules and regulations for the safe and efficient operation of its business, including but not limited to adherence to the provisions of the Employee Manual, IIPP and Food Safety practices. Employees who violate these rules and regulations may be subject to disciplinary action, up to and including termination of employment.

#jobcase

REQUIRED KNOWLEDGE AND ABILITY:

Individual must posses the following knowledge, skills and abilities and must be able to demonstrate that they can perform the essential functions of the position.

• Ability to read, write and speak English.
• Basic Math Skills
• Basic computer skills including MS office and internet
• Ability to understand and properly execute recipes
• Ability to perform basic cleaning and sanitation practices
• Ability to handle a knife and other sharp objects with extreme caution and skill
• Ability to handle food safely
• Ability to convert measurements
• Ability to work in a fast paced and stressful environment
• Ability to work as a team player and communicate with co-workers effectively
• Ability to listen to and follow direction
• Must maintain a valid Food Safety Manager Certification (training provided)
• Must maintain Sexual Harassment Training Certification (training provided)

SUPPORTIVE FUNCTIONS:

In addition to performing the essential functions, this position may be required to perform any combination of the following supportive functions, with the percentage of time performing each function solely at the discretion of the department manager, which may be based upon the particular requirements of that day.

• Assist and coordinate deep cleaning duties
• Assist and coordinate trash removal
• Minor off site catering if applicable
• Regular meeting attendance
• Any and all other duties asked of you related to the operation of the restaurant

QUALIFICATIONS:

• 2+ years as Exec Sous Chef in a full service facility or a combination of experience and education that would provide to skills and knowledge needed for the position.
• Willing to participate in a 10 year criminal background check conducted by the FBI.
• Successfully pass computerized employment testing and in-person interview.

PHYSICAL REQUIREMENTS

• Standing - Regularly
• Walking - Frequently
• Climbing - Rarely
• Sitting - Occasionally
• Stooping/Kneeling - Frequently
• Lift/Carry up to 15 lbs. - Frequently
• Lift/Carry up to 30 lbs. - Frequently
• Lift/Carry up to 50 lbs. - Occasionally
• Push/Pull up to 25 lbs. of exertion - Occasionally
• Push/Pull up to 50 lbs. of exertion - Occasionally
• Work below waist level / bending - Occasionally
• Work at waist to shoulder level - Regularly
• Work above shoulder level - Occasionally
• Turning / twisting - Regularly
• Reaching arms beyond arms length - Occasionally
• Grasping / Holding - Regularly
• Speaking (in English) - Regularly
• Hearing (understanding English) - Regularly
• Seeing - Regularly
• Work in confined spaces - Regularly
• Exposure to extreme temperatures - Frequently
• Operate tools and/or machinery - Frequently
• Operate office equipment - Occasionally
• Operate motorized vehicles/equipment - Occasionally
• Work at heights balancing - Rarely
• Use/exposure to hazardous substances - Occasionally
• Work with knives and/or sharp objects - Regularly

EQUITY, DIVERSITY & INCLUSION

Tastes on the Fly is a maverick in the travel food industry, and diversity is at the root of being a maverick. We have long understood that a culture of inclusion opens the door to new ideas while ensuring that our teams reflect the communities that we serve.?

Our global DEI strategy has enabled us to build teams that reflect the diversity of the communities we serve, tailor tools and resources to meet individual needs and improve our systems and processes so everyone can reach their full potential. ?

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Equity: We actively challenge and respond to bias, harassment, and discrimination. We embrace a policy of equal opportunity for all persons and do not discriminate on the basis of race, color, national origin, age, marital status, sex, sexual orientation, gender identity, gender expression, disability, religion, height, weight, or veteran status. ?

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Diversity: We commit to continuing to increase diversity, which is expressed in myriad forms, including race and ethnicity, gender and gender identity, sexual orientation, socio-economic status, language, culture, national origin, religious commitments, age, (dis)ability status, and political perspective.?

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Inclusion: We pursue deliberate efforts to create a company culture as a place where differences are welcomed, different perspectives are respectfully heard and where every individual feels a sense of belonging and inclusion. We know that by building a critical mass of diverse groups in our restaurants and creating a vibrant climate of inclusiveness, we can more effectively leverage the resources of diversity to advance our collective capabilities.

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