Executive Chef

Description:
Manages Food Quality Standards
Embraces and role models WaterStreet's value of QUALITY
Start with quality ingredients, hold suppliers to a high level; a great menu stands on its own.
Ensures all food products meet Water Street specifications and guidelines
Our product specification are exacting, use proper products, check in all orders to ensure quality
Adheres to all the recipes, presentation standards and procedures
Use measuring utensils at all times, proper weights, no short cuts, follow recipe directions
Manages Inventory, correct label, dating and product rotation
Daily counts, and Product mix totals for correct usage. Monitor par levels in walk-in. First in First out.
Ensures adequate amount of food products are always available by managing par levels
Adjust par levels based on sales, check shelves daily, use order guides and proper storage.
Monitors invoice and pricing of suppliers
When coding invoice look at price, compare to past invoice, check & evaluate price per pound

Coaches & Develops
Teaches kitchen staff the DIGNITY of WORK
Value each other and contribution to the team. Understand their long term goals.
Holds themselves and others accountable
No excuses. Inspect checklists daily. See it, Own it, Do it.
Ensures adequate staffing levels at all times
Proper balance of guest needs and goals of business. Lead the shift.
Creates a positive and supportive environment of teamwork
Tough & Fair, Discipline, feedback, praise to each team member. Has done each job.
Effectively sources and selects kitchen staff
Hire the best, uses interview format and questions. Recruits.
Coaches, tests and certifies staff with documented training
Training is a daily priority, uses training tools, book and quizzes staff.

Manages Self
Acts with INTEGRITY and HONESTY
Telling the truth is the right thing to do.
Takes ownership of performance and admits mistakes
Admits mistakes and works to make amends. Accepts feedback from supervisor.
Adapts quickly to change
Embrace change and supports corporate decisions.
Follows through on commitments
Builds trust by actions matching words.
Maintains a professional image
Appearance, uniform, attitude, composure.
Maintains composure
Never shows stress in front of a guest. Calm in the storm.
Has a sense of urgency
Do it now. No procrastination.

Communication
Clearly communicates expectations to team
Be specific with your directions - verbally, written & deeds.
Documents vital information in the manager's Redbook
Detailed and accurate notes, on people, products & place.
Listens actively
Listens to learn, if not sure, repeat what you heard.
Promptly and consistently shares relevant information
Full disclosure, no hidden or half-truths.
Provides daily feedback and coaching to the team
Observe behaviors to give both developmental & positive directions
Takes appropriate action to address poor performance
Don't avoid confrontation, re-direct immediately with training/coaching.

Creates Teamwork
Recognizes and rewards superior performance
Maintains excellent working knowledge of all positions and points out role model team members.
Builds trust and respect
Every relationship is built on trust, do what you say.
Treats people fairly and consistently
Fair is not "the same", consistency is the key.
Values employee contributions
Set goals with staff, uses team members in their area of strength.
Hands on approach to training
Set the highest standards during their training
Daily pre-shift meetings
Set expectations, focus and daily cleaning before the shift starts.

Manages the Facility
Guarantees a high level of cleanliness throughout the restaurant
Looks for detail cleaning, assigns projects at the start of the shift, and uses systems.
Ensures that all Health Department standards are exceeded
Labeling, proper temperatures, cleanliness, washing hands, sanitation, chemical awareness.
Follow and teaches all safety and security procedures
Proper lifting techniques, non-skid shoes, cut gloves, knife skills, gloves.
ServSafe certified and follows guidelines
Ready to eat food handles properly, storage cooked above raw, etc.
Follows all WaterStreet's policies ensuring a positive environment for our guests
A well maintained physical plant, clean, safe and welcoming. Inside and outside.

Time Management and Planning
Organizes work and schedules so that objectives are meet
Nothing is left undone, work the plan, plan the work.
Deadlines are met
Plans so reports, tasks, schedules and duties are timely
Daily, weekly & Period, checklists are completed
Inspect, follow up and make above 90% on score
Effectively delegates and follows up on staff
Teach and train others, uses inspection as a way to provide feedback
Prepares ahead for Holidays, busy times and slow times
Thinks about the future, impact on business, and makes a plan.
Plans for interruptions and problems to occur
How you manage the challenges defines your leadership.

Solves Problems Proactively
Makes tough decisions
Provides solutions, does not shuffle problems to others.
Resolves conflict and makes appropriate choices
Mediates and explains decision.
Identifies ways to improve the reoccurring complaints
Cure the disease, not the symptoms.
Follows up on guest complaints
Sees each complaint as an opportunity to win a long term guest. Respond/ resolve.
Achieves goals within Waterstreet's values and guidelines
No short cuts, do it right the first time, and honor the concept.
Addresses and fixes potential and reoccurring problems
Look for ways to improve the business.

Financial Accountability
Utilizes daily, weekly and period disciplines to ensure positive financial results
Par levels, prep levels, recipes, inventories, order guides, portioning, pricing, costs, etc.
Practices, teaches and enforces all WaterStreet's policies and procedures
Knows the policies, stays current with changes, implements new policies with support.
Understands the P&L and utilizes all resources to improve costs
Aloha reports, Product mix, Sysco inventory costs, and Period statement.
Upholds all Federal, State and city laws within the restaurant
Health Dept, Fire Dept, OSHA, MSDS sheets, Dept of Labor, Civil Rights
Ensures proper portioning and pricing
Proper weights for the correct amount of money. Never cheat the guest.
Secures SeaCo property, and locks all valuables
Keep locks, LOCKED. Don't give out keys.
Sales
Delivers Waterstreet's promise of QUALITY
People come for the FOOD, and return if delivered consistently.
Builds a caring team with an attitude of service
Polite manners, that
Accommodates guests requests
Give options, explain options, and be reasonable.
Actively turns guest complaints into a positive
Listen, Apologize, Repair, Thank
Professionally promotes the restaurant
Remember you represent the restaurant, even away from the building.
Active involvement in the COMMUNITY
Be a good neighbor; get to know your guests, support corporate civic causes.