Corporate Executive Chef and Director of Culinary/Kitchen Operations

We are seeking a Corporate Executive Chef and Director of Culinary/Kitchen Operations to join our team!

Responsibilities:

• Supervise, set goals and objectives, and provide follow-up for all food service and kitchen operations in partnership with Director of Restaurant Operations.
• Develop and innovate menus that align with brand and culture.
• Stay up to date on all industry trends to integrate new culinary techniques and ingredients.
• Ensure consistent food quality and adherence to company standards.
• Conduct regular restaurant visits and inspections to maintain excellent food preparation and presentation.
• Responsible for hiring and training all BOH staff for all restaurant entities.
• Meet on-site and coach culinary teams on proper recipe adherence.
• Meet on-site and coach culinary and BOH teams on proper safety/sanitation requirements.
• Foster a culture of continuous learning and development within the culinary and BOH teams.
• Manage relationships with all suppliers and vendors.
• Negotiate contracts and ensure timely delivery of high quality ingredients.
• Identify opportunities for cost saings without compromising high quality.
• Work closely with the accounting department and Director of Restaurant Operations to manage food costs and budgets effectively.
• Collaborae with marketing and operations to align culinary strategies with overall company objectives.
• Plan and execute culinary events, promotions, or rollouts in collaboration with marketing.
• Plan and execute Chef training and bi-annual meetings to review systems compliance and promote menu innovation.
• Responsible for menu creation, Asian food products, and equipment purchasing, monthly inventory, established and standardized menu recipes, and monitor food cost weekly.
• Stay up to date on all compliance related to health and safety regulations.
• Analyze guest feedback related to culinary and kitchen operations.
• Communicate and work with Human Resources and Director of Operations of any work related employee issues in a timely manner.

Requirements:

• Minimum 5 years of Asian/Chinese cuisine and wok cooking experience.
• Some experience working within a Chinese restaurant or similar.
• Proficient in the use of Microsoft Word, Excel, PowerPoint, MS Project, Internet, and E-mail.
• Proficient in business writing, grammar, proof reading.
• Ability to work autonomously and prioritize daily tasks.
• Ability to understand and comprehend recipes and food cost metrics.
• Excellent attention to detail, follow through, organization and communication skills.
• Regular travel is required for this position between restaurant locations.
• Ability to speak or understand the Chinese language (Cantonese or Mandarin) would be very helpful.

Education and/or Experience:

Ten to fifteen years related experience as a multi-unit culinary leader; or equivalent combination of education and experience.

Language Skills:

• Ability to read, effectively analyze, and interpret general business periodicals, professional journals, technical procedures, or government regulations.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Ability to communicate with employees who represent a wide variety of cultures and languages.

Documentation Skills:

• Clear documentation of employee training, reviews, wages changes, disciplinary actions, communications, safety, incidents, and accidents for Human Resources.
• Clear documentation of all recipes, menus, and changes.

Mathematical Skills:

Ability to do basic math and apply such concepts as fractions, percentages, ratios, and proportions to practical solutions.

Reasoning Ability:

• Ability to solve practical problems and deal with a variety of concrete variables.
• Ability to interpret a variety of instructions furnished in written, oral, diagram and schedule form.