Executive Chef Level 1 presso McMenamins

TITLE:                      Chef

Reports to:            District Manager

FLSA CLASS:         Salaried Exempt

 The job duties described below are intended to describe the general nature and level of work being performed by people assigned to this job classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of this position.  All employees may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Description of Position:

The Chef is responsible for managing all daily functions of the kitchen and kitchen staff. Duties will include but not be limited to: overseeing all food production and execution for the pub, supervising and training staff, adhering to and enforcing portioning guidelines, interviewing and hiring staff, ordering food product and kitchen supplies via guides with on-hands, staff scheduling, employee performance evaluations, and other administrative duties, managing food and labor cost, ensuring food is expedited in a timely manner, attending department head meetings, facilitating regular staff and manager meetings, taking and extending the monthly inventory, and development of food. The Executive Chef must also have the ability to work well independently and as a member of a team.  Each employee will be expected to perform their job in a safe manner and report any safety concerns to Management.  All McMenamin employees will also be expected to keep current on all company events, history, and products. Other duties may occur as assigned.

Requirements of the Job:

• Previous management or supervisory experience in a high-volume kitchen
• Previous culinary experience or education
• Maintain a current Food Handlers card
• Proficiency in Microsoft Office (Outlook, Excel and Word)
• Flexible schedule required including days, evenings, weekends, and holidays
• Ability to work the hours necessary to complete the job

Essential Functions of the Job:

• Produce excellent food and products for customers
• Effective supervision of kitchen staff and all kitchen related operations
• Accurately track food costs and complete ordering in a timely manner
• Must have a value for diversity and the ability to work with individuals from different backgrounds
• Excellent organizational and prioritization skills
• Working knowledge of all company policies and procedures
• Work efficiently & multi-task while meeting deadlines in a sometimes stressful environment
• Safely practice frequent heavy lifting and carrying of up to 50 lbs. with the help of another person as necessary
• Work for long periods on feet, including standing, walking, and stair climbing
• Work around and with heat sources such as grills, ovens, hot-oil fryers etc.
• Work around and with cleaning agents such as bleach and other caustic chemicals
• Work around and with knives, slicers, and other sharp objects
• Repetitive movements such as pushing, pulling, bending, some stooping and twisting
• Fine hand manipulation including chopping, slicing, writing, some typing, picking up small and larger items
• Accurately work with number and recipe specs
• Communicate clearly including verbal and written skills
• Strict adherence to deadlines, product quality, recipes, and food specs
• Ability to interact positively with other employees, vendors, departments, customers, and guests

Most importantly, this job requires a positive attitude, a value for diversity, and a commitment to excellent customer service. Each employee is expected to come to work ready to have fun and be a positive force.

 YOU MUST BE ABLE TO PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB WITH OR

WITHOUT REASONABLE ACCOMMODATION