Executive Chef

• Lead and manage all aspects of the restaurant's culinary department with a focus on creativity and operational efficiency.
• Supervise Sous Chefs and provide guidance to the management team.
• Set clear expectations and hold individuals accountable for their job responsibilities.
• Develop and mentor a team of leaders for future growth within the organization.
• Ensure consistent execution of training programs for sous chefs and kitchen staff.
• Provide ongoing coaching and performance evaluations, fostering a positive work environment.
• Make hiring decisions and support Sous Chefs in the hiring process.
• Enforce company policies and procedures for managers and hourly employees.
• Manage food costing, product receiving, and invoice monitoring.
• Conduct accurate physical inventories and maintain a comprehensive purchasing program.
• Monitor and manage food costs to achieve budgeted targets.
• Control controllable expenses in collaboration with the General Manager.
• Uphold stringent standards of food quality, handling practices, and sanitation.
• Implement seasonal menu changes and maintain up-to-date recipe files.
• Educate and train both kitchen and front-of-house staff.
• Manage inventory levels to avoid shortages of menu items.
• Ensure smooth and efficient service during all volume levels.
• Maintain professionalism, cleanliness, and noise levels on the kitchen line.
• Develop relationships with regular guests and represent the restaurant at community events.
• Oversee maintenance and repairs of restaurant equipment.
• Maintain Aloha and Menulink systems related to menu changes.
• Meet food cost objectives and develop action plans to address cost issues.
• Plan and conduct Chef Chat sessions and demonstrations.
• Implement and manage BOH cleaning programs and comply with health department standards.
• Handle payroll-related paperwork accurately and in a timely manner.
• Provide leadership and be a role model for managers and staff.
• Develop and mentor sous chefs through ongoing interaction and one-on-one meetings.
• Prioritize and action-plan within a structured time management system.
• Foster a culture of communication and information sharing.
• Maintain open and honest communication with staff, managers, and owners.

• Commitment to embodying FGR values
• At least three years of management experience in a full service, upscale, scratch kitchen
• Proven track record of meeting sales/cost targets, personal goals and developing managers
• Adept in Microsoft Office Suite: Word, Excel and Outlook
• Solid understanding of P&L concepts (reporting and troubleshooting) and costing
• Leadership, coaching and teaching abilities
• Excellent communication skills (oral, written, and listening)
• Passion for both guest service, employee engagement and the restaurant business
• Proactive problem-solving abilities
• Ability to work days, nights, weekends and holidays
• Culinary

• ​Menu development
• Group dining/BEOs

• Constant standing and walking
• Occasional stooping, kneeling and crawling
• Occasional ascending or descending of ladders, stairs and/or ramps
• Must be able to stand and exert well-paced mobility for up to 8 hours per shift
• Frequent, continual, intermittent flexing and rotation of the spine, elbows and wrists
• Must be able to lift up to 15 lbs on a regular and continuing basis
• Occasional pushing, pulling, lifting or carrying up to 50 lbs, i.e. case of wine, full ice buckets, etc
• Must be able to listen and speak, for both guest and team member interaction
• Constant use of POS/Computer systems
• Requires manual dexterity to use and operate all necessary equipment

Fifth Group Restaurants