EXECUTIVE CHEF AT FAYETTEVILLE WOODPECKERS

Job Summary

It’s all about the food. The Executive Chef is the leader for all things culinary at the location - from setting the menu standards to training team members and being the face of Levy on social media. Food is a central part of the guest experience and the Executive chef is the visionary behind that food. The ideal candidate will be an experienced food and beverage leader. A great coach with commercial acumen, who can get the best out of people and continually drive operational performance and execution.

Detailed Responsibilities

• Proactively coaching and motivating team members to deliver their best
• Identifying opportunities and driving improvements in both the food and financial performance
• Overseeing all aspects of a safe and sanitary culinary department
• Working closely with the purchasing and finance teams to develop an offer that delivers financially and delights our guests
• Building and developing the on-site culinary team
• Working closely with the regional and Home Office culinary teams to continually evolve the food experience for guests
• Support efforts to drive revenue by participating in social media activities
• Overseeing equipment maintenance routines
• Ensuring the creation of appropriate par levels in line with sales forecasts
• Creating and distributing team members schedules in line with revenue forecasts
• Overseeing menu design and updates in line with food trends and internal data, cost of goods, and popularity
• Creation of menu build diagrams
• Maintenance of recipe specifications, partnering with the purchasing team to continually update based on product availability and pricing
• Overseeing all routine kitchen management procedures including (but not limited to) opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control
• Creation of customized group sales/event menus in partnership with the sales teams
• Setting standards for chef table setups
• Creation of prep sheets and line layout diagrams to ensure consistent and efficient food production.
• Delivering training and coaching to team members on both the menu and general culinary skills
• Management of team member breaks to ensure the well-being of all team members
• Attending location management team meetings to maintain and build collaboration with other departments
• Delivery of pre-shift meetings to set the tone for events
• Conducting progressive discipline with team members to address any issues in relation to performance
• Completing onboarding and orientation for new members of the culinary team
• Ensuring all elements of food ordering, delivery, prep, transportation, and service are conducted to a high standard in line with Levy’s sanitation and safety Core Signatures
• Responding to emails/phone calls and other communication in a timely manner
• Ensuring calorific analysis is carried out on all menu items in line with FDA guidelines
• Partnering with the purchasing and operations teams to identify and proactively prevent loss of product
• Partnering with other departments and the regional team on community outreach programs
• Managing support travel by team members for other locations
• Management of culinary department budget
• Other duties as assigned

Job Requirements

Job Requirements

• 5+ leadership experience in a culinary leadership position
• Ability to taste and evaluate food and beverage products
• A culinary degree is preferred
• High level of computer literacy
• Understanding of financial concepts
• Passion for hospitality, food, and retail
• Excellent interpersonal and stakeholder management skills
• Experience in the use of social media is preferred