Mias FL Executive Chef

Purpose

Provides Back of House leadership at restaurant level. Manages Back of House hourly team to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, philosophies, and cultural icons.

Key Accountabilities

• Actively manage adherence to ARPs quality standards, operating. systems/procedures, and food sanitation & safety regulations/requirements.
• Role model and actively influence the behavior of others to ensure cultural icons are reflected in daily practice, promoting a safe and healthy work environment and superior guest experience.
• Actively develop hourly staff to support the organizations talent pipeline and drive growth.
• Impact restaurant profitability through effective financial management.
• Ensure Back of House facilities are maintained.
• Represent, support, and protect the ARP brand.
• Assist New Restaurant Openings as required.

Responsibilities

Menu Development

• Assist in coordinating system updates, purchasing activities and logistics to support new menu rollout.
• Partner with Executive Chef in coordinating new menu item line station assignment.
• Maintain new menu recipe documentation at restaurant-level.
• Partner with Executive Chef in planning, organizing, and executing new menu food demonstrations and hands-on training sessions.
• Review feedback from team to assess any challenges post-rollout and implement necessary adjustments.

Quality Standards

• Role model and actively coach restaurant team on food quality.
• Actively monitor food execution. Continuously coach Back of House team to ensure adherence to recipe and proper preparation and plating technique.
• Understand - at expert level - all aspects of menu production. Continuously observe, evaluate, and correct, as necessary, all aspects of production, including recipe adherence, food quality, storage, and equipment maintenance.
• Partner with Executive Chef to continuously gather and review feedback from the team regarding quality issues or inconsistencies. Analyze problems to identify root cause and take necessary action to rectify.

Operations

• Partner with Executive Chef in maintaining a properly trained Back of House staff to operate the restaurant effectively.
• Ensure the Back of House is properly staffed for all shifts.
• Teach and monitor daily routines in the Back of House. Provide support and direction to ensure adherence to operating systems, procedures, and standards.
• Partner with Executive Chef in managing all Back of House systems within the restaurant.
• Carry out corrective action plans, when necessary, to correct immediate issues and prevent recurrence of problems.
• Ensure all company specifications are followed.
• Support Executive Chef in managing Back of House administrative procedures, to include staff files, health department reports, schedules, production sheets/pars, ordering pars, and inventory procedures.
• Maintain strict adherence to proper food safety and sanitation procedures.
• Ensure a safe work environment in the Back of House to reduce the risk of injury and accidents. Complete incident reports promptly in the event of an injury

• Actively support security procedures in the restaurant to protect employees,
• guests, and company assets.
• Partner with Executive Chef in managing housekeeping systems and on-going repair and maintenance programs to properly maintain the restaurant.
• Facilitate complete and ongoing communication among key stakeholders for all operational issues, concerns, or changes.

Financial Management

• Partner with Executive Chef to evaluate purchasing practices and usage levels of ingredients to ensure restaurant is operating in a cost-effective manner without any compromise to quality standards.
• Monitor daily operation for improper food handling and other causes of unnecessary waste. Take action to correct.
• Impact the restaurants P&L through sound operational and financial practices.

People

• Supervise and develop hourly Back of House staff. When necessary, assist employee counseling and corrective action (which may include terminations).
• When necessary, assist employee counseling and corrective action.
• Ensure complete and proper documentation for all personnel actions (hiring, performance review, etc.).
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews/conversations.
• Assist in new hire training for Back of House hourly staff to ensure all required training materials, schedules and guidelines are followed.
• Continuously evaluate hourly Back of House staff, and actively assist the identification and development of key hourly talent through sponsorship of high potentials. Participate in and support company-provided training and development programs and initiatives.
• Support a culture of transparency and trust in the restaurants through ongoing, direct communication and open two-way feedback.
• Monitor staff morale, and partner with Executive Chef to correct breakdowns in employee satisfaction and engagement at the restaurant level.

Qualifications:

• Minimum 1 year experience as a Back of House manager in a high-volume restaurant or minimum 6 months experience in Back of House with ARP
• High level organizational skills with multi-tasking capabilities
• Ability to adapt to changing priorities and manage workloads with minimum direction. 
• High attention to detail and follow through.
• Dependable, reliable, and highly motivated
• Ability to communicate effectively in English.
• Ability to speak and understand Spanish a plus.

Physical Requirements

• Able to work 10-hour plus shifts.
• Able to stand, sit or walk for extended periods of time.
• Able to grasp, lift and/or carry up to 50 lbs. as needed.
• Finger/hand dexterity to operate kitchen machinery and knives.
• Able to withstand changes in temperature, occasional smoke, steam, and heat.
• Able to work in a confined area.
• Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation, and preparation.