Executive Chef - Salumeria 104 Atlantic Beach

Miami-based Salumeria 104, a trattoria-style restaurant specializing in salumi plates and traditional homemade Italian dishes.Our reputation has been built on our warm and welcoming hospitality, which adds a touch of our unique Italian spirit to each concept. We believe that one of the greatest pleasures in life begin around the table, sharing moments and creating memories.

Guest Focus

Reliable

Attentive

Service with the smile

Passionate

Always have fun

If those above sound like your values, we are thrilled to hear from you!

SUMMARY:

Established group, hot spot restaurant in Jacksonville area
- high energy casual is looking for a strong practical experience Chef to run the day-to-day operations. Hospitality first, elevated F&B, multi-revenue center. SOP & top-line focused, proven record of financial excelling in a standalone restaurant group. Passion for training and develop.

Taking also into consideration a seasoned Sous Chef ready for next step in their carear. Growth potential with a growing Company.

The Chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.

Essential Duties and

Job duties

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
• Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.
• Perform other related duties incidental to the work described herein.

Competencies

• Strategic Thinking.
• Business Acumen.
• Thoroughness.
• Leadership.
• Communication Proficiency.
• Presentation Skills.

Supervisory Responsibility

This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department

Work Environment

The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.

Physical Demands

The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.

Position Type/Expected Hours of Work

This position regularly requires long hours and weekend work.

Required Education and Experience

• Four years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience.
• Prior experience as an executive chef.
• Prior experience training, purchasing and managing budgets.
• Prior Italian cuisine 10 years' experience mandatory.

Salary