Sam B

Executive Chef - Back of House Manager - New Restaurant

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Client in Tulsa

Title: EXECUTIVE CHEF Reports to: General Manager New Restaurant, Chow House @ Riverbend Arena - Inola, OK - Located 15 minutes east of Tulsa Restaurant Website: Arena Website: This position is an opportunity for a chef who desires to establish a respected culinary tradition of excellence and then lead it to its next level of achievement. The successful candidate will be a progressive individual with demonstrated results in pushing the limits with their creativity in menu design in the dining room along with quick/casual design bar area. Must have experience in managing a high pace kitchen, including working with Sous Chef expediters, prep/line cooks, bussers, and banquet chef. Summary of Position: The Executive Chef, in conjunction with General Manager, will be responsible for the entire Back of the House operation. The Chef will be a hands-on cooking Chef and will manage all culinary aspects of the kitchen outlets as well as all culinary employees. The Chef must have experience with, and be comfortable in, developing a business plan and budget. The Chef will also develop new concepts of maximizing sales and profitability while maintaining cost of goods ratios. The Chef will consistently exceed customers expectations for quality, presentation, creativity and value for our guests. Duties & Responsibilities: Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards. Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. Final signoff by GM for all new hires and or terminations. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. 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 restaurants preventative maintenance programs. Work with General Manager to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. Supervises all culinary staff to include HR related aspects, scheduling and training and ensures that all culinary staff are well groomed and in proper uniform Trains all culinary staff and kitchen personnel in the following: food production principles and practices, special dietary requests, safe operating procedures for all equipment, utensils and machinery, sanitation practices and departmental policies and procedures Maintains documentation of culinary staff personnel records Establishes and maintains high quality standards with regard to food production, food rotation, equipment maintenance, presentation, sanitation, safety and expediency of line service Ensures all culinary outlets are exceptionally clean, organized and sanitary and are in compliance with all federal, state and local laws, including OSHA, EEOC, Wage and Hour, HACCP and health laws Maintains a professional image at all times through actions, character and appearance Creates new and desirable menu items: develops standard recipes for all dishes to ensure proper portion control, consistency and quality Sets food specifications with Purchaser/Receiver. Shops vendors for best product and pricing Takes action as appropriate to help assure service and budgeted goals are met or exceeded Handles all guest food issues; follows up to ensure guest satisfaction Enjoys interacting with guests, conducts cooking with the Chef events and other self-driven Chef events Takes an active role in conjunction with other department managers in promoting Chow House and Riverbend events Knowledge of food and wine pairing Performs other tasks and projects as assigned Qualifications: A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. Culinary Degree is preferred Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 9 hours) Has positive progressive experience and reference record as an Executive Chef or Executive Sous Chef in a high end restaurant or resort environment, including banquet, casual and fine dining a la carte operations Computer skills including POS Systems, Windows, Microsoft Word, Power Point, and Excel Ability to work under time and budget limitations and handle pressure with a positive attitude Must be able to work when business dictates including nights, weekends and holidays Must be able to physically lift up to 50 lbs Must be able to work while standing for long periods of time Must be able to implement standards of excellence and execute positive and progressive discipline/coaching if needed Ability to problem solve and respond to guest challenges in a friendly, professional manner Must demonstrate a genuine care for associates and handle stressful situations in a calm, cool collected manner. Meat cutting knowledge: must be able to break down sub-primal beef cuts into consistent steaks and utilizes all byproducts Seafood & Fishery knowledge: must be able to scale, filet, portion seafood and utilize all byproducts Culinary knowledge across multiple ethnic and cultural cuisines a plus Manages time and establishes priorities; is a self-starter and is well organized Committed to professional growth and development for him/herself as well as their team Is an innovative leader that possesses a strong work ethic and has exceptional communications and menu development skills Is expedient in the implementation of standards, menus, and processes PLEASE, ONLY QUALIFIED APPLICANTS Please submit you resume to or submit at

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