The Fennec

The Executive Chef is responsible for the overall operations of the back of house and kitchen areas of The Fennec. In addition, The Executive Chef ensures that The Fennec culinary standards are upheld: the food looks good and is cooked properly, the portions are correct, and it is cooked and served quickly. Also, the Executive Chef supports the Fennec's senior leadership in upholding all brand standards and core values while meeting or exceeding The Fennec's business objectives. The Fennec Executive Chef is responsible for all banquet and event menus and execution. All culinary operations within the Fennec will be the responsibility of the Executive Chef.

PRIMARY RESPONSIBILITIES

• Demonstrate financial comprehension of The Fennec's budget and P&L in relation to food costs
• Effectively control costs of food and related purchases in alignment with budgeted expectations
• Manage staff schedules in accordance with the Fennec's budget and forecast models
• Maintain the highest standards of brand, local health, safety, and food preparation hygiene requirements
• Support the team in consistent execution of all systems and processes to consistently deliver all products and services to brand standards
• Support senior management in building a highly functional hourly team who share a common vision and values surrounding the overall success of The Fennec.
• Develop the kitchen team in all aspects of kitchen execution from 100% recipe adherence.
• Foster an environment of customer service in which all team members put the guest first in every situation
• Execute established food standards for overall guest satisfaction that meet or exceed brand standards
• Ensure the highest levels of hygiene and food handling practices to deliver optimal quality of product to guests
• Attract and retain the most exceptionally talented culinary talent available in the market and place them in positions that leverage their skills and expertise for maximum impact
• Clearly define goals and expectations for the Heart of House hourly team members using performance review tools and hold your people accountable for successful performance
• Support staff development and advancement along well-defined career paths
• Manage a diverse team ensuring a balanced and proactive approach to increasing individual potential across the team
• Serve as a Culinary Learning Coach developing, implementing, and executing learning & development programs for all Back of House employees in order to drive continuous improvement and employee retention
• Possess a self-motivated approach to his/her own personal and professional growth
• This job description reflects the position’s essential functions; it does not encompass all of the tasks that may be assigned. 

Requirements

• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.