Executive Chef - Orioli Restaurant Group

Orioli Restaurant Group, the premier Italian restaurant group here in the ‘famed’ Woodlands Tx, is expanding its horizons of cuisines and service. Over the past 20 years the Orioli Family has chiseled out their company’s foundation with the mantra of ‘Every Guest, Every Time’ and reenvisaging culinary delicacies designed to entertain every palate.

As we grow our team, we are looking for the best and the brightest the local hospitality industry has to offer. So, if you're a thoughtful leader, have a strong passion for training and development, with strong financial experience, we would love to meet you!

'Diversification is the key to all success' and our restaurant group could not agree more. We are looking to bring our passion for food and service to a fresh interpretation of Latin Coastal Cuisine. Our new location will be nestled in the luxurious community of Creekside Park and with host the best covered patio in The Woodlands. Our premier selection of Mescal, Tequila and Wines, will create the corner stone of our vibrant beverage program and our kitchen will supply an endless supply of exotic and playful pairings. 

Job Description

Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.

Responsibilities:

• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Promote, work, and act in a manner consistent with our mission statement
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Check and maintain proper food holding and refrigeration temperature control points.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
• Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition.
• Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Determine production schedules and staff requirements necessary to ensure the timely delivery of services.
• Check the quantity and quality of received products.
• Determine how food should be presented and create decorative food displays.
• Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants.
• Coordinate planning, budgeting, or purchasing for all the food operations.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Provide orientation of company and department rules, policies and procedures to new kitchen employees.
• Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
• Collaborate with other personnel to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the likely number of guests.
• Demonstrate new cooking techniques or equipment to staff.
• 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.
• Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Qualifications:

• Previous experience in culinary arts, cooking, or other related fields
• Knowledge of cost and labor systems
• Passion for food and cooking techniques
• Strong leadership qualities
• Ability to thrive in a fast-paced environment

The Orioli Restaurant Group (ORG) is a third generation, family-owned and operated restaurant group with a collection of boutique neighborhood restaurants. The ORG was founded over two decades ago by the Orioli family, originally from Ravenna, in the Italian region Emilia-Romagna. Beginning in 2000 with our flagship restaurant, Via Emilia, our award-winning family of restaurants has expanded to three different concepts and four different locations. At ORG we love what we do and are passionate about crafting made-from-scratch remarkable culinary experiences with great hospitality.

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