Whatsapp
Posted : Thursday, December 21, 2023 06:13 PM
*About us*
Lee's Restaurant Group (LRG) is a professional, customer-centric, fast-paced, and growing organization where our managers receive above average salaries and bonuses.
Our restaurants are popular, high volume destinations in each of thier respective markets.
Our goal is to provide unmatched dining experiences for our customers through best in class cuisine and world class customers service.
Our work environment is: * Fun and exciting * Provides growth opportunities * Lively atmosphere * Team oriented * Collaborative LRG is seeking an Executive Chef to oversee the day-to-day operations of our high-volume, popular Port Deposit restaurant.
We're looking for an energetic and motivated leader who has excellent analytical skills, outstanding management skills and a track record of success.
The ideal Executive Chef will maintain and exceed our company's high standards of customer satisfaction by overseeing the restaurant's BOH staff and supervisory team as well as performing administrative duties, such as inventory, ordering, payroll management, and scheduling.
Responsibilities and duties: * Please customers by providing a best in class dining experience.
* Accomplishes restaurant human resource objectives by recruiting, selecting, on-boarding, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures.
* Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; and implementing change.
* Controls costs by reviewing portion control and quantities of preparation; minimizing waste; and ensuring high quality of preparation in all kitchen operations.
* Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures and complying with legal rules and regulations including maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
* Updates job knowledge by participating in educational opportunities, reading professional publications, maintaining personal networks, and participating in professional organizations.
* Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; and exploring opportunities to add value to job accomplishments.
* Check the quality of raw or cooked food products to ensure that recipes are followed and standards are met.
* Check and maintain proper food holding and refrigeration temperature control points.
* 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 FOH and GMs to plan and price menu items, establish portion sizes, and prepare standard recipe cards for initial and then all new menu items.
* Supervise and coordinate activities of cooks and workers engaged in food preparation to ensure that all food and products are consistently prepared and served according to the established 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.
* Ensure that all products are ordered and received in accordance with policy and according to predetermined product specifications and received in correct unit count and quality.
* Determine production schedules and staff requirements necessary to ensure timely delivery of services.
* Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens.
* 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.
* Meet with sales representatives to negotiate prices or order supplies.
* Oversee the continuous training of kitchen employees on food safety and sanitation, kitchen equipment, utensils, cleanliness, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
* Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
* Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following preventative maintenance programs.
* 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.
* Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Job Type: Full-time Pay: From $65,000.
00 per year Benefits: * Flexible schedule * Paid time off Experience level: * 4 years Pay rate: * Yearly pay Shift: * Day shift * Evening shift Supplemental pay types: * Bonus opportunities * Performance bonus Weekly day range: * Monday to Friday * Rotating weekends * Weekends as needed Work setting: * Casual dining restaurant Work Location: In person
Our restaurants are popular, high volume destinations in each of thier respective markets.
Our goal is to provide unmatched dining experiences for our customers through best in class cuisine and world class customers service.
Our work environment is: * Fun and exciting * Provides growth opportunities * Lively atmosphere * Team oriented * Collaborative LRG is seeking an Executive Chef to oversee the day-to-day operations of our high-volume, popular Port Deposit restaurant.
We're looking for an energetic and motivated leader who has excellent analytical skills, outstanding management skills and a track record of success.
The ideal Executive Chef will maintain and exceed our company's high standards of customer satisfaction by overseeing the restaurant's BOH staff and supervisory team as well as performing administrative duties, such as inventory, ordering, payroll management, and scheduling.
Responsibilities and duties: * Please customers by providing a best in class dining experience.
* Accomplishes restaurant human resource objectives by recruiting, selecting, on-boarding, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures.
* Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; and implementing change.
* Controls costs by reviewing portion control and quantities of preparation; minimizing waste; and ensuring high quality of preparation in all kitchen operations.
* Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures and complying with legal rules and regulations including maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
* Updates job knowledge by participating in educational opportunities, reading professional publications, maintaining personal networks, and participating in professional organizations.
* Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; and exploring opportunities to add value to job accomplishments.
* Check the quality of raw or cooked food products to ensure that recipes are followed and standards are met.
* Check and maintain proper food holding and refrigeration temperature control points.
* 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 FOH and GMs to plan and price menu items, establish portion sizes, and prepare standard recipe cards for initial and then all new menu items.
* Supervise and coordinate activities of cooks and workers engaged in food preparation to ensure that all food and products are consistently prepared and served according to the established 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.
* Ensure that all products are ordered and received in accordance with policy and according to predetermined product specifications and received in correct unit count and quality.
* Determine production schedules and staff requirements necessary to ensure timely delivery of services.
* Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens.
* 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.
* Meet with sales representatives to negotiate prices or order supplies.
* Oversee the continuous training of kitchen employees on food safety and sanitation, kitchen equipment, utensils, cleanliness, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
* Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
* Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following preventative maintenance programs.
* 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.
* Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Job Type: Full-time Pay: From $65,000.
00 per year Benefits: * Flexible schedule * Paid time off Experience level: * 4 years Pay rate: * Yearly pay Shift: * Day shift * Evening shift Supplemental pay types: * Bonus opportunities * Performance bonus Weekly day range: * Monday to Friday * Rotating weekends * Weekends as needed Work setting: * Casual dining restaurant Work Location: In person
• Phone : NA
• Location : Baltimore, MD
• Post ID: 9062875553
