Executive Chef - The Bradley

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Location Description:  Born of Midwestern charm and modern design, The Bradley invites you to experience the best of Fort Wayne, Indiana. Our property is a true reflection of the city, channeling the genuine spirit of community, industry, and creativity that abounds beyond its own walls. This is our city and our people.Overview:

SUMMARY:  The Bradley is seeking an experience Executive Chef for our two outlets: Arbor & Birdie's. The Executive Chef will provide restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service.  Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.  Other duties may be assigned.

 

FOOD QUALITY

 

            The Chef will provide "excellent quality" and "presentation" of all food to the guests.  The

demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon.

 

In maintaining the standard of "excellent quality", the Chef is responsible for ongoing training and communicating these standards to the staff.

 

SERVICE

 

Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.

 

It is the Chef's responsibility to participate in service education through: 

1. Daily line-ups;
2. Quarterly menu meetings; and
3. New server training programs 

It is also the Chef's responsibility to train the kitchen staff to produce meals promptly.

The goal is to execute all tickets in twenty minutes or less.

 

FINANCIAL OBJECTIVES

 

It is the Chef's responsibility to meet the financial targets while achieving the food quality and service objectives.  If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's responsibility to identify the problems and bring them promptly to the attention of the General Manager.

 

FACILITY MAINTENANCE

 

Maintain a high level of cleanliness in the kitchen facilities. It is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area.  The Chef should make the appropriate assignments within his staff.

 

SUPERVISORY RESPONSIBILITIES:

 

Assists the General Manager in supervising all kitchen employees.  Is responsible for the overall direction, coordination, and evaluation of this unit. 

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.  Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications:

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

EDUCATION and/or EXPERIENCE:

A degree in Culinary Arts and/or one to two years experience as an Executive Chef.  Expertise in food product, presentation, quality and preparation along with menu concept and design.

 

LANGUAGE SKILLS:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports, purchase orders, menus and correspondence.  Ability to communicate to groups of customers or employees of the organization.

 

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent.

 

REASONING ABILITY:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

 

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of the job, the employee is regularly required to stand, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell.  The employee frequently is required to walk.  The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl.

 

The employee must regularly lift and/or move up to 10-15 pounds, frequently lift and/or move up to 25-50 pounds.  Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus.