Executive Chef

Mainstay Management
Job Title: Executive Chef of The Chicago Firehouse Restaurant
Reports to: Ownership and Corporate Management of The Chicago Firehouse Restaurant
Qualifications:
• Minimum 2 to 5 years as a successful Executive Chef in a full service, high volume restaurant company
• Must have demonstrated a solid record of success in previous assignments through excellent communication and
strong leadership skills
• Must be dependable, reliable, and highly motivated
• Able to work 10-12 hour(+) shifts
• Culinary Arts Degree is a bonus but not required
• Ability to speak and understand Spanish is a plus
• High level organizational skills and the capability to multi-task is necessary. Attention to detail and follow-through are
critical to success in this position.
• Capable of consistently developing all kitchen positions (Sous Chefs, Pastry Chefs, Line Cooks, Prep Cooks,
Dishwashers)
Specific Job Duties:
B.) Food Quality and Standards:
1. Conducts food quality assurance reviews and consistently communicates with the entire management staff and
ownership.
2. Responsible for all Seasonal Menu Updates as well as Daily Specials Menu development and rotation.
3. Ensures food quality of all products and menu items including purchasing, receiving, storage, preparation,
execution and service.
4. Ensures that Line Checks are done and recorded for each meal period.
5. Ensures that positive and corrective feedback is consistently provided to all restaurant team members.
6. Supports the kitchen staff to immediately correct any and all food quality issues.
C.) Operations:
1. The Executive Chef leads by example and continually instructs all team members to exceed performance
standards.
2. Provides daily operational coaching to team members. Develops corrective action plans with the staff to prevent
recurrence of any issues.
3. Sets operational goals and follow-up plans for the restaurant on a weekly basis. Directs and holds kitchen staff
accountable to these goals.
4. Evaluates the quality, care, and morale of the staff and makes recommendations to Corporate Management
and/or Ownership.
5. Is an active part of the kitchen management team, which may include opening and closing shifts.
6. Prepares and maintains Recipe Books and Training Manuals/Material for all Kitchen Staff.
D.) Sanitation & Facility Management:
1. Conducts focused reviews of Housekeeping, Sanitation, and Facilities each week. Gives direct feedback to the
Corporate Management and/or Ownership.
2. Conducts detailed Quarterly Sanitation, Housekeeping and Food Safety audits and corrects any and all
deficiencies immediately.
3. Monitors maintenance programs/systems and on-going repairs. Makes recommendations to the Corporate
Management and/or Ownership.
4. Develops and maintains Daily/Weekly Deep Cleaning Schedules.
5. Maintains all licenses required by City, County and State Ordinances.
A.) Financial Responsibilities:
1. Oversees and ensures compliance with all Areas of Responsibility (including Budgets, Food Cost, Hourly B.O.H.
Labor Cost & Controllable Operating Expenses) on a Daily, Weekly, Monthly, Quarterly and Annual basis.
2. Supports other team members with proper leadership to cultivate a solutions-oriented environment.
3. Works with Ownership and Corporate Management on all kitchen-related budgets.
4. Oversees the preparation and execution of the weekly BOH schedule to meet budgeted labor costs and to
ensure restaurant is properly staffed for projected business levels at all times.
5. Is accountable for and ensures the restaurant is successful in the execution of all operating systems (ordering,
receiving, storage, preparation, inventory, etc.) that impact the business.
6. Continually reviews and monitors all kitchen and facility vendor contracts, relationships and pricing. Explores
opportunities for cost savings and other benefits with the approval of Corporate Management and/or
Ownership.
7. Provides Weekly Labor Forecast to meet labor cost objectives.
8. Maintains Weekly & Monthly Declining Balances in accordance with food cost objectives.
E.) Management Staffing and Development:
1. Conducts interviews for all Kitchen Team Member candidates.
2. Maintains a fully staffed and properly trained & licensed kitchen to operate at the restaurant’s standards.
3. Actively participates in creating kitchen management development plans and gives immediate feedback to all
members of the kitchen team.
4. Makes recommendations to Corporate Management and/or Ownership on management development and
promotions.
5. Assists with the Managers and Sous Chefs on shift assessments and post shift meetings.
6. Maintains weekly contact with all new management hires ensuring proper communication, feedback and
training.
7. Provides input to Corporate Management and/or Ownership to help build new management teams and evaluate
the strength of existing teams.
F.) Communication:
1. Consistently and effectively communicates with all Managers, Sous Chefs, Corporate Management and
Ownership.
2. Actively participates in Weekly Manager Meetings and ensures assigned tasks are completed on a timely
fashion.
3. Provides daily feedback to be included in the Nightly Management Recap Email’
4. Ensures that all Kitchen Personnel & H.R. issues (hiring, training, disciplinary actions, performance
reviews/evaluations and separations) are documented, properly recorded and effectively communicated to the management team and ownership in a timely manner.