Executive Chef - Mina Group

Bourbon Pub is Chef Michael Mina’s lively take on the American pub, remixed for a new generation. This energetic twist on casual dining features a playful menu of comfort food as only Michael Mina can deliver. The menu is complemented by a robust list of frosty libations, ales, pilsners, stouts, and lagers from around the world, as well as house-made infusions, barrel-aged cocktails, and seasonal punches. Modern interpretations of all-American classics—burgers, fries, house-made pretzels, wings, and more— give you all the best of fine dining in a laid back atmosphere.

Located in the world-class mountain destination The Village at Northstar Resort, Bourbon Pub Northstar caters to outdoor enthusiasts in need of a well-earned reward. It’s the perfect treat after a day on the slopes or hiking trails.

SUMMARY:

The Executive Chef will lead the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative. Understanding the culinary philosophy of the restaurant, attention to detail and follow through of all restaurant policies.

GENERAL EXPECTATIONS:

• Act with integrity, honesty and knowledge that promote the culture, values and mission of Bourbon Pub restaurant and our Partners
• Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
• Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
• Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
• Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners. 
• Collaborates with team to create a culture and restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities.
• Leads the Management Staff, ensures that service standards are on par with all outside accreditation sources: including but not limited to Zagat, Gayot, Relais & Chateaux, Mobil 5 star, AAA Five Diamond, Wine Spectator, and Michelin 2 star establishment and in keeping with the service foundation and philosophy established at restaurant Cal Mare.
• Understand completely all programs, procedures, standards, specifications, guidelines and training programs.
• Offer positive solutions to problems or issues and be a voice that is part of the decision making team.

DUTIES & RESPONSIBILITIES:

• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Be responsible for the timely updating of the RecipeXchange website and all of its content.
• Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
• Provide leadership to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment.   Successful demonstration of this will be evident by employee satisfaction and retention of those under your supervision.
• Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property.
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs for a Mobil Five Star establishment.
• Assume 100% responsibility for the quality of products served.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Document all recipes in a standard kitchen format and share with kitchen employees.   
• Perform inventory and purchasing responsibilities on a daily basis.
• Work with the Corporate Chef and Human Resources Director in creating and sustaining an internship program that embraces diversity, education and discipline.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Continually strive to develop your staff in all areas of food education.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Be knowledgeable of restaurant policies regarding personnel and together with the Human Resources Director administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Know and comply consistently with kitchen rules, policies and procedures. 
• Assist in creating a dynamic menu for Main Dining Room and Private Rooms that evolves and changes on a regular basis.
• Supervise the kitchen during prep and service periods.
• Expedite service: canapé through mignardises.
• Schedule labor as required by business activity while ensuring that all positions are staffed when needed while maintaining labor cost objectives.

QUALIFICATIONS:

• A minimum of 6 years’ experience in kitchen preparation and cooking in a fine dining restaurant.  At least 2 years in an management capacity.  
• Must be impeccably groomed, maintain good hygiene, good posture and have required uniform and tools.
• Must display the IMAGE set forth by the owner and restaurant philosophy.
• Be able to work in a standing position for long periods of time (minimum of 12 hours / day).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must have the stamina to work a minimum of 60 hours per week.

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