Executive Chef

The role of an Executive Chef at Food Lab is to oversee, manage and be accountable for the kitchen operations, staff and facility. This position is expected to teach classes, lead by example, implement and hold self and staff responsible policies and procedures, professionalism, a positive attitude, and foster a collaborative kitchen culture.

A cover letter is required for this position, please mail to << removed email >>/p>

Key responsibilities:

1. Staff Hiring, Training and Development:
1. Lead by example, with a hands on approach to management
2. Train and mentor staff to and generate an open space for open communication
3. Hire staff when necessary, keeping aware of Food Lab cycles to ensure proper staffing at all times
4. Meticulously onboard new staff following Food Lab policies and procedures and keep staff current as well
5. Manage schedule, time off requests and employee behavior
6. Hold self and staff accountable for their responsibilities
7. Meeting FL standards of hospitality and values and leading the staff with those standards

1. Teaching classes and menu maintenance
1. Teaching classes in the Food Lab structure
2. Leading new chefs and staff
3. Being aware of any changes that may need to be made to keep Food Lab on brand and keeping the customer the hero in the kitchen
4. Maintenance of Food Lab recipes and ensure that all staff is using the Food Lab recipes

1. Purchasing and Inventory Management, Facility Upkeep
1. Source and select high-quality ingredients from reliable suppliers.
2. Manage inventory levels, control costs, and minimize food wastage.
3. Keep aware of the kitchen budget, including labor costs, ingredient costs, and overhead expenses.
4. Implement cost-saving measures without compromising food quality.
5. Keep facility in clean condition
6. Ensure compliance with health and safety regulations and maintain a clean and sanitary kitchen environment.
7. Implement and enforce food safety protocols.
8. Keeping all food storage areas clean and organized

1. Culinary Leadership:
1. Lead by example, demonstrating culinary skills, professionalism, and a positive attitude.
2. Foster a collaborative and creative kitchen culture.
3. Find community centered events for employees
4. Be aware of changes in the culinary landscape, customer preferences, and operational needs, report to COO
5. Recipe Standardization: ensure that all staff is using the Food Lab recipes

Benefits:

• 10 days PTO yearly (accrued 2.5 hours per quarter, no rollover)
• 401k w 3% match, eligible after 12 months of employment
• Healt nsurance
• RTD bus pass
• 2 tickets to Food Lab class yearly

Paid Holidays:

• Thanksgiving Day
• Christmas Eve
• Christmas Day
• New Years Day

Expectations And Requirements:

• 5 day work week, days may differ with flow of work week
• 2-3 full classes a week
• 2-3 days prep/admin per week
• Inventory
• Work is on location
• 40-45 hours a week
• Maintenance and appliance upkeep and awareness
• Communication and leadership with employees
• Read Unreasonable Hospitality
• 5 years in culinary field, at least 3 at management level
• Commitment to past jobs
• Must be experienced with Google drive/sheets, Inventory systems, email, scheduling systems
• Must be willing to participate in client satisfaction programs/activities
• ServSafe certified
• Tips Certified