Description
Job brief:
We are looking for a Restaurant Executive Chef Manager to lead all aspects of our restaurant kitchen. You will deliver a high-quality menu and motivate our staff to provide excellent food and service.
Restaurant Executive Chef responsibilities include maintaining quality goals, ensure efficient kitchen operation, as well as maintain high production, productivity, quality, and customer-service standards. Driving together with Restaurant General Manager the restaurant’s revenue, profitability.
To be successful in this role, you’ll need management skills and experience in the back of the house, whilst front of house experience is an added benefit to bring to the position.
We want you to know how to oversee the kitchen, you’ll hire qualified Cooks and Stewarding Staff, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations.
We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our kitchen runs smoothly and customers have pleasant dining experiences.
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Requirements/Responsibilities
Responsibilities:
Ensuring promptness, freshness, and quality of dishes.
Coordinating cooks' tasks as well as stewarding.
Implementing hygiene policies and examining equipment for cleanliness.
Designing new recipes, planning menus, and selecting plate presentations.
Reviewing staffing levels to meet service, operational, and financial objectives.
Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Coordinates with Restaurant General Manager on weekly, monthly and annual reporting related to revenues and expenses
Regularly review product quality and research new vendors
Organize and supervise shifts
Setting and monitoring performance standards for staff.
Estimate future needs for goods, kitchen utensils and cleaning products
Ensure compliance with sanitation and safety regulations
Manage restaurant’s good image and suggest ways to improve it
Control operational costs and identify measures to cut waste
Train new and current employees on proper kitchen practices
Implement policies and protocols that will maintain future kitchen operations
Obtaining feedback on food and service quality, and handling customer problems and complaints.

Requirements:
3+ 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.
Strong leadership, motivational and people skills
Excellent organizational and time management skills.
Effective communication skills.
Acute financial management skills
Ability to meet deadlines.
Available to work on-call, shifts, after hours, over weekends, and on public holidays.
BSc degree in Business Administration; hospitality management or culinary schooling is a plus
A food handler's license and ABC certified
Sound knowledge of food health and safety regulations.
Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations.
Special Instructions
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McCalls Catering & Events
1798 Bryant Street
San Francisco, CA 94110
(415) 552-8550
https://mccallssf.com/
Hours of operation
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