EXECUTIVE CHEF - MULTI UNIT - REDMOND, WA

A Multiunit Executive Chef supervises activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. In addition to functioning as the Executive Chef for the assigned home unit, the incumbent will be responsible for culinary support for a defined District of units within the region.

Supervisory Responsibilities:

Manages subordinate supervisors. Is responsible for the overall direction, coordination, and evaluation of the unit. Also directly supervises non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Essential Functions and Responsibilities:

• Multi-Unit oversight
• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.
• Directs food apportionment policy to control costs.
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
• Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training.
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
• Establishes and enforces nutrition, sanitation, ServSave, safety and merchandising standards.
• Resolves customer concerns.
• Assigns and supervises cleaning schedules for all areas of the kitchen, serving areas and dining room(s).
• Maintain clean and safe work environment; performs job safely.
• Back up to General Manager in case of absence; to include all front-of-house responsibilities as well as other basic operational duties.
• WEBT Compliance
• Travel up to 30%
• Other tasks and duties may be assigned.

• COG and Labor Management.
• Menu development and engineering.
• Advises cafe teams and District Manager on adherence to culinary programs and standards.
• Advises Unit Manager and Executive Chef of QA noncompliance observations.
• Ensures accurate benchmarking measurement and tracking.
• Participate in local job fairs and other culinary school recruitment activities.
• Assists with the interviewing & onboarding all Salaried Executive Chefs and Executive Sous Chefs.
• Assists with the training and maintenance of Compass Programs such as Webtrition, My Menu, My Marketing, CPM and My Orders.
• Supports adherence to clean and safe work environment.
• Conducts cafe tours as requested.
• Assists with training programs to ensure consistent, high-quality food.
• Supports roll out of new products and programs.
• Supports implementation of internal brands to brands standards.
• Assists with external brand processes and standards.
• Supports proper merchandising/retailing discipline throughout district.
• Assists with stations or concept "Pop Ups."
• Verifies nutritional standards during site visits.
• leader who models competencies and behaviors in support of company values.
• An effective mentor who provides guidance and coaching in areas of leadership and professional development to culinary staff within the district.
• Strong team player with excellent interpersonal, oral, and written communication skills.

• Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.
• Culinary Degree is strongly encouraged.
• Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Proficient computer skills (Microsoft Office, Email and the Internet)
• Ability to communicate on various levels including management, departmental, customer and associate
• Certificates, Licenses, Registrations: Must meet state and local food handler requirements. Must possess food handler's permit. Must possess a ServSafe certification.
• Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to create detailed and accurate reports, presentations, and correspondence. Ability to speak effectively before groups of customers and/or associates.