Week 6 EOC: Job Analysis

http://www.careerbuilder.com/job/J900VV65JRMPJ8CLHXB?ipath=JRG3&searchid=2fda1dc4-1c75-4f0a-9509-f799686bacf5&siteid=ns_us_g

Executive Chef

Blue Plate Restaurant Co, Minniapolis, MN

Job Description

The Executive Chef (Chef) is responsible for leadership, culinary focus, hiring, training and development of BOH team members, managing profitable financial operations, and ensuring and supporting marketing initiatives.

BENEFITS/PERKS
Enjoy 2 days off per week
Medical, Dental, Life Insurance, 401 K 
Paid Vacation 
Meal Discounts for you and up to 3 guests
Performance Reviews 2 x year
5 Weeks of Training 
Bonus Eligibility 

Accountabilities and Responsibilities

Leadership - Lead by example in all areas. Enthusiastic dedication, professionalism and positive leadership have the greatest impact on the team. The Chef must organize, energize, develop and lead a diverse work group with BPRC’s Mission Statement and Core Values as the guiding principles.

Culinary Focus - Understand, support and maintain Executive Team expectations and guidelines. Continuously support and build the culture behind the BPRC’s culinary vision. Keep the menu fresh and relevant through features and bi-annual menu changes. Maintain food quality and sanitary practices for food handling and cleanliness. Always look for culinary opportunities and ways to improve. Uphold all ServSafe guidelines both FOH and BOH. Work with the GM to maintain the entire facilities of the store; ensure cleanliness and consistent operation of the restaurant including sanitation, equipment, safety and health standards, and interior and exterior cleanliness.

Hiring, Training & Development of Sous Chef and Team Members – Training, development and cohesiveness of sous chefs and BOH team members. Interview, hire and train team members to ensure all aspects of the position are reviewed, demonstrated and validated. Coach, mentor and provide constructive feedback. Measure and document team member’s successes and opportunities. Identify opportunities and taking swift action to correct behavior.

Profitable Financial Operations - Accountable to the store being a profitable operation. Key areas include understanding of P&L, financial statements, budgets, sales reporting, inventory, costs, labor, etc. Order from BPRC’s primary vendors and build relationships ensuring best cost and service. Maintain product levels without over ordering or running out of products, is an integral part of the position. Understand productive scheduling and write schedules to budgeted labor percentage, manage and review opportunities and take action to correct shortcomings.

Marketing Initiatives - Work closely with the General Manager to ensure all initiatives involving food are planned, developed and executed to align with the store and company brand standards. It is crucial that the Chef understands the importance of marketing initiatives and supports them accordingly.

Job Requirements

Qualifications:

• College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
• Excellent communication skills.
• Knowledge of computers (MS Office-experience and Google Platform a plus).
• Must have reliable transportation.
• ServSafe Certification recommended.

The book says "Current and accurate job descriptions inform job applicants about what they would do if they worked in the position. This information will impact their interest in the job, so managers must develop it carefully." This job description shows everything that is needed for this job. It involves the leadership aspect, which is very important especially for an executive chef position. Some of the qualifications are no-brainers, but it's good that they even thought of including the easily forgettable qualifications such as excellent communication skills. Excellent communication skills is key to being an executive chef because you need everyone under you to be able to listen to you. Not only your employees, but your customers too. Some customers love to chat it up with the executive chef of an establishment, especially those that are well known in the community, locally or non-locals.