Executive Chef (Cape Fear Seafood Company)

CFSC seeks a talented Executive Chef with multiple years experience in management and professional cooking. We’re looking for a creative individual with leadership skills and a passion for cooking and plating delicious, beautiful food. The successful candidate will lead his/her kitchen in both culinary and administrative tasks while communicating with the General Manager. We’re looking for a professional who is dedicated to food quality and sets high standards for their output. Apply today if you can bring excellent culinary skill and high energy to this exciting opportunity.

Strong culinary skills required. This is a working line position. Responsible for kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion cost control, sanitation and cleanliness.

Duties & Responsibilities:

Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.

Assumes responsibility for quality of products served.

Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

Portions food products prior to cooking according to standard portion sizes and recipe specifications.

Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.

Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

Follows proper plate presentation and garnish set up for all dishes.

Handles, stores and rotates all products properly

Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.

Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.

Fill in where needed to ensure guest service standards and efficient operations.

Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

Work with restaurant managers to plan and price menu items

Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.

Responsible for training kitchen personnel in cleanliness and sanitation practices.

Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

Check and maintain proper food holding and refrigeration temperature control points.

Qualifications:

A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.

At least 3 years experience in a similar capacity.

Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Be able to reach, bend, stoop and frequently lift up to 50 pounds.

Be able to work in a standing position for long periods of time (up to 10 hours).

References will be checked.