Executive Chef - Roland Park
Live Hospitality & Entertainment is leveraging its incredible hospitality expertise, deep community ties, and knowledge of the Roland Park community to create a unique upscale dining experience in North Baltimore at Cross Keys.
We are looking to partner with a tremendous Culinarian who can execute and deliver at the highest culinary and leadership level to develop this magnificent concept.
Chef Responsibilities include, but are not limited to:
Control the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the assurance of appropriate levels of staffing.
Maintain a professional Company image, including kitchen cleanliness, proper uniforms, and appearance standards.
Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
Establish procedures and timeframes for conducting inventory.
Determine minimum and maximum stocks for all food, material, and kitchen equipment.
Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc.
in a timely and efficient manner, and (3) to minimize waste and pilferage.
Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc.
, are in proper operational condition and are cleaned on a regular basis.
Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements.
Notify Maintenance Manager immediately of any maintenance and repair needs.
Manage and resolve workplace challenges and conflicts with support from the company as appropriate.
Rally staff during heavy shifts and work under time restraints.
Interact with guests, being hospitable and courteous, to resolve service issues or concerns.
Ensure the kitchen staff provides consistent product and service standards of the highest quality.
Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions.
Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.
Ensure a safe working environment to reduce the risk of injury and accidents.
Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards.
Create, organize and keep work schedules, shipments, cleaning schedules and more.
Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary.
Train employees, as assigned, on an ongoing basis.
Lead by example to other team members and mentor new staff.
Chef Qualifications A high school diploma or GED equivalent required.
Culinary arts courses/certifications or related degree preferred.
Minimum of four (4) years' experience of managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen.
Minimum of four (4) year's fine dining or upscale casual kitchen management experience Exude confidence in cooking skills and abilities.
Attention to detail.
Good people management skills, communication and listening skills.
Proven ability to lead a team and communicate efficiently, both verbally and in writing.
Must be flexible and adaptable to change.
Demonstrated time management and organizational skills.
Must be internally motivated and detail oriented and have a passion for teaching others.
Exceptional time management and organization skills.
Ability to work evenings, weekends and holidays.
The Chef position requires the ability to perform the following:
Carry or lift items weighing up to 75 pounds.
Move about the kitchen in a safe and secure manner.
Handle food, objects, products and utensils effectively and safely.
Bending, stooping, standing and kneeling.
Ability to stand for prolonged periods of time.
Withstand potential climate temperature changes in assigned work area.
Recommended Skills Accounting Active Listening Attention To Detail Communication Coordinating Expediting Estimated Salary: $20 to $28 per hour based on qualifications.
We are looking to partner with a tremendous Culinarian who can execute and deliver at the highest culinary and leadership level to develop this magnificent concept.
Chef Responsibilities include, but are not limited to:
Control the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the assurance of appropriate levels of staffing.
Maintain a professional Company image, including kitchen cleanliness, proper uniforms, and appearance standards.
Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
Establish procedures and timeframes for conducting inventory.
Determine minimum and maximum stocks for all food, material, and kitchen equipment.
Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc.
in a timely and efficient manner, and (3) to minimize waste and pilferage.
Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc.
, are in proper operational condition and are cleaned on a regular basis.
Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements.
Notify Maintenance Manager immediately of any maintenance and repair needs.
Manage and resolve workplace challenges and conflicts with support from the company as appropriate.
Rally staff during heavy shifts and work under time restraints.
Interact with guests, being hospitable and courteous, to resolve service issues or concerns.
Ensure the kitchen staff provides consistent product and service standards of the highest quality.
Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions.
Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.
Ensure a safe working environment to reduce the risk of injury and accidents.
Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards.
Create, organize and keep work schedules, shipments, cleaning schedules and more.
Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary.
Train employees, as assigned, on an ongoing basis.
Lead by example to other team members and mentor new staff.
Chef Qualifications A high school diploma or GED equivalent required.
Culinary arts courses/certifications or related degree preferred.
Minimum of four (4) years' experience of managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen.
Minimum of four (4) year's fine dining or upscale casual kitchen management experience Exude confidence in cooking skills and abilities.
Attention to detail.
Good people management skills, communication and listening skills.
Proven ability to lead a team and communicate efficiently, both verbally and in writing.
Must be flexible and adaptable to change.
Demonstrated time management and organizational skills.
Must be internally motivated and detail oriented and have a passion for teaching others.
Exceptional time management and organization skills.
Ability to work evenings, weekends and holidays.
The Chef position requires the ability to perform the following:
Carry or lift items weighing up to 75 pounds.
Move about the kitchen in a safe and secure manner.
Handle food, objects, products and utensils effectively and safely.
Bending, stooping, standing and kneeling.
Ability to stand for prolonged periods of time.
Withstand potential climate temperature changes in assigned work area.
Recommended Skills Accounting Active Listening Attention To Detail Communication Coordinating Expediting Estimated Salary: $20 to $28 per hour based on qualifications.
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