Executive Chef - Iron Hill Brewery & Restaurant

Executive Chef

The Executive Chef (EC) at Iron Hill Brewery is responsible for delivering results through an exceptional quality one meal at a time, and Inspiring Loyalty for their location. ECs achieve this through the leadership of their location and in partnership with their General Manager (EC) and Brewery counterparts, with a particular focus on high-level execution in People, Operations, and Profits. An EC is a Master of Culinary excellence and every Iron Hill Executive Chef lead their chef teams in executing flavorful dishes in a clean, safe, profitable, and fun environment, EC solve all challenges by utilizing available resources inside and outside of the four walls of the restaurant. As the example of Hospitality, ECs maintain a productive, well-disciplined team in each location by crafting unforgettable experiences and strong relationships for guests and team members. ECs are seen as the role models of the locations by upholding all the standards and procedures set by Iron Hill Brewery and develop others to be able to hold the same standards.

FLSA Status: Exempt

Reports to: General Manager with line to Regional Chef

Job Status: Full-Time

ESSENTIAL FUNCTIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Alongside an ability to perform each function, the EC is a teacher, mentor, and developer of people. The requirements listed below are representative of the knowledge, skill, and/or ability required, but this is not an exhaustive list and employees may be asked to fulfill other tasks in addition to what is noted below. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Leads and Develops People
  • Demonstrates, and models an understanding of, a passion for, and a belief in the Iron Hill Brewery mission statement, values, and goals.
  • Continually develops managers, Key hourly supervisors, and hourly team members by using training, retraining, available resources, and regular coaching conversations.
    • This includes participating in mandatory weekly management team meeting, Independent Development Plans (IDPs), and regular one to one meetings.

• Creates an environment of equality, inclusion, high integrity, and passion for delivering exceptional results by fostering open and honest two-way communication at every level.
• When performance is not meeting the set Iron Hill standards, ECs must be willing to take the appropriate steps to improve performance.

• Provides access to all available resources that team members needed to be successful.
• Fosters a culture that holds professionalism and fun at the heart of every shift, positioning Iron Hill Brewery as an Employer of Choice.
  • • This includes ensuring that all team members are aware and comfortable using the Open Door Policy to address any concerns or issues that may arise.

• Leads the recruiting and staffing efforts for the back of house team by providing guidance and strategies for external sourcing of qualified candidates as well as the selection of team members that have a passion for their craft.
• Supports the selection and training of Certified Trainers for the location and ensures that all training and employee experiences are satisfactorily meeting guidelines.
• Communicates clearly Iron Hill Brewery standards and goals to employees in regular meetings and orientations.
• Delivers timely performance reviews to direct reporting chefs and key hourly supervisors, as well as ensures that chefs are delivering timely and accurate performance reviews to hourly team members for back of house team.
• Values employee and management satisfaction, encourages regular feedback and uses contributions made by all team members.

• Maintains Sound Operational Standard
  • Sets, communicates, and maintains all Iron Hill Brewery standards within the restaurant according to the established policies, procedures, and best practices.
  • Partners with the General Manager (GM) and brewery counterparts to evaluate and improve the overall quality of all aspects of kitchen operations.
  • Seeks out and utilizes guest feedback related to food and takes appropriate action to continually improve the dining experience as well as overall guest satisfaction.
  • Ensures the execution of all company food programs and initiatives are fully executed to standards.
  • Oversees proper staffing and training for each shift in the back of house, utilizing the established company programs and systems.
  • Ensures that all chef management personnel are ServeSafe Certified and hourly staff are in compliance with all ServeSafe and local standards.
  • Ensures every shift is neat, clean, safe, and all food products are executed properly.
  • Ensures thorough line checks are completed each shift and participates in approved beer quality checks, resulting in the production of great tasting products served at the appropriate temperatures.
  • Partner with the Human Resources team to ensure all restaurant locations are compliant with company standards, people initiatives, and local, state, & federal regulations.
  • Ensures safety, sanitation and security policies are always followed, reinforcing areas of opportunity with continual coaching, training, and performance management.

• • Delivers Exceptional Profit and Financial Results
    • P&L responsibility for delivering the results of the restaurant’s kitchen budget by managing costs and driving sales through execution of all programs.
    • Partners with GM to set, maintain, measure, and communicate specific financial goals to continually drive the restaurants sales, profits after controllable expenses (PACE), and 4-wall EBITDA.
    • Develops strong financial acumen within chef team including training on controlling inventory, food costs, and managing waste.
    • Oversees ordering process, ensuring that all chefs are trained and executing programs effectively.
    • Ensures profitability by meeting or exceeding budgeted goals for all cost centers and sales.
    • Evaluates and improves all aspects of Cost Control, Quality Control, Execution,
    • Completes and communicates reporting of financial performance by utilizing established company systems and processes.
    • Models and drives local marketing initiatives in neighboring communities by creating and leveraging relationships.
    • Guarantees ethical and proper cash handling procedures and inventory controls for all employees.
    • Participate in assignments that may require public speaking regarding financial goals and strategies to group settings.

SKILLS AND EXPERIENCE

• • Minimum high school diploma or equivalent
  • Some college preferred.
  • External candidates must possess a minimum of 3 years’ experience in a head chef or lead kitchen manager role with a full-service restaurant concept.
  • Internal candidates must be in good standing with the organization with no new disciplinary action documentations within the past six (6) months.
  • Minimum 5 years’ experience as a manager/chef in a full-service restaurant concept.
  • Ability to successfully complete and maintain Manager ServSafe Food Certification
  • Ability to successfully complete and maintain applicable Alcohol Certification
  • Ability to read, write and comprehend instructions, correspondences, and memos.
  • Ability to professionally present training materials, and directions to restaurant team members and to effectively communicate with Senior Level Leadership.
  • Computer proficiency is required.
  • Ability to calculate figures, cost calculations and fully understand all elements of managing a profit-based organization.
  • Must be able to meet deadlines and multi-task on a regular basis with attention to detail and familiarity with addressing complex problems in a fast-paced environment.
  • Must have good organizational skills and the ability to adjust quickly to change.
  • Must be able to deal with stressful situations, while also maintaining composure.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to:

• Work in a full-service restaurant environment; performing all tasks of typical employees of the restaurant.
• Stand for a considerable length of time while directing the performance of the restaurant.
• Talk and hear in person and by telephone.
• The employee must occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust and focus.

WORK ENVIRONMENT

While performing the duties of this job, the employee would work:

• In a Restaurant environment including front of house, back of house, and brewery production spaces.