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JOB SUMMARY

What: The Executive Chef manages the day-to-day operations of the culinary department at Edison House and is responsible for all menu development, food purchasing and production. Our Executive Chef maintains exceptional food quality, operates within budget guidelines, and ensures stellar upkeep of the kitchen including adherence to all health and safety standards. The role oversees all hiring, mentoring, training, and discipline of culinary staff according to Edison House policies and procedures.

The ideal candidate has visionary and charismatic leadership, excellent demeanor, financial acumen, strong communication, analytical problem solving, continuous creativity, attention to detail, and a can-do attitude. Experience leading in the opening of a hospitality location is necessary.

Why: Edison House needs a leader to build an opening successful team, a winning culture, and bring operational and culinary excellence to Edison House.

Pre-Open Responsibilities

• Menu development and design for 2 different concepts, events, bar menus including menu tastings/revisions, plating, and concepting.
• Development of kitchen systems and processes including ordering, organization, prep sheets/schedules, recipe guides, cost cards, inventory, mis en place, cleanliness, and sanitation.
• Implement procedural guidelines, policies and standards pertaining to the overall food operation, including, expense management for all food, labor, and operating costs.
• Develop and maintain good relationships with vendors and industry players while keeping a keen eye towards local, seasonal, and sustainable products.
• Recruit, interview, hire, onboard, train all new hires with a penchant for excellence, creativity, and growth.
• Develop opening schedules and labor structure within budget and business needs.
• Collaborate closely with Co-Founders and General Manager to execute all pre-open requirements and ensure Edison House is prepared to deliver excellence on day one.

Post-Launch Responsibilities

• Build a foundation of exciting/evolving food programming within a robust framework of 2 outlets, 4 bars, member events, pop-up menus, coursing menus, special events, and catering. All with a continuous eye towards imagination and progressive concepts while maintaining consistency of output.
• Monitor industry trends and collaborate with internal and external partners in culinary research to assure we remain competitive with product and pricing.
• Manage all schedules, timeclock, and tips, and ensure tight labor cost management
• Implement effective weekly and monthly controls to manage inventory, food costs and waste and be strategic with revenue generation.
• Establish and maintain a system of effective communication with all employees within the department to ensure they are aware and prepared for VIP guests, daily activities, special events, and stay informed on company-wide updates.
• Attend weekly Food and Beverage and Department Head meetings, relaying relevant information to Edison House team members. Attend pre-shift Food and Beverage meetings.
• Uphold company guidelines and policies as it relates to performance management, onboarding, disciplining, termination, and seasonal closures – ensure compliance and accountability.
• Actively develop a mentoring program of teaching and training to build talent and progression from within.
• Engage on-site daily and nightly to support, coach, and build team morale and cultivate the Edison House company culture.
• Regularly engage with the Edison House member population to create a touchpoint for our membership. Be always available to visit with guests to explain meals, ingredients, and preparations.
• Diligently employ protocols for weekly/daily FSQA standards.
• Work with Beverage Director to develop ideas for events, promotions and areas for collaboration and pairings.
• Work with Catering Manager to develop ideas for events, promotions, and engage in menu development to wow our members and catering clients.
• Work with Member Programming Manager to execute on-sight member events and catering business day-of with precision and excellence.

Who: The best leaders exemplify the characteristics they wish others to emulate. To that end, our ideal candidate must demonstrate the following qualities:

• Organized Self Starter – Edison House is a fast-paced environment. The Executive Chef must be able to successfully prioritize and execute tasks through their own initiative and resourcefulness.
• Culture Focused Leader – Hyper-focused on building a strong company culture by championing excellence, autonomy, self-improvement, and healthy work relationships.
• Commitment to Excellence – Unwavering dedication to consistency, quality, and attention to detail.
• Strong Communicator – Stellar written and verbal communication skills
• Personify our Values – The personification of our brand and community values
• 6-10+ years of senior leadership experience in the culinary, food and beverage, or related professional area
• Ability to manage an entire kitchen and catering operation
• Budgeting skills to control costs
• Incredible food preparation abilities
• Ability to handle multiple tasks at once
• Deep knowledge of the food industry and trends
• Incredible time management skills
• Ability to create new menu items quarterly