$78,000 – $85,000 a year
Culinary experience: 5 years (Required)
Full Job Description
Zeitgeist, in business since 1977, is interested in hiring a persistent and data-driven Executive Chef, a managerial role, to harness the value of the Kitchen vertical. This person will transform the kitchen into a highly efficient and well-managed revenue-center. The role is a cross-section of the management responsibilities –People Management, Operations Management, Strategy & Execution.
- SALES – Increase in kitchen revenue, while maintaining or decreasing COGS relative to sales. Periodic reviews of financial data with the management team will be required. I.e, Increase in sales with increase in overall profitability
- PRODUCT – Increased quality and consistency of food product
- STAFF – Increase in staff attendance and performance (I.e. timeliness/call-offs)
- COGS – Increase efficiency of management of back-end inventory / ordering etc by building better control systems.
- OPERATIONS – Increase efficiency in operations (optimizing process management, staff training, product efficiencies, prep lists, assignments, and executions)
- COMPLIANCE – Compliance of Health codes and CA labor law
RESPONSIBILITIES OF EXECUTIVE CHEF:
Business Model Development
- Assist Bar management in redesigning the overall ordering and delivery process for the Kitchen vertical, if required
- Become an expert in our technology systems to design and solve any issues as they arise
- Own the kitchen vertical’s performance across all business areas
- Iterate and change the model to increase performance over time
Personnel/Upper Management Responsibilities
- Reports to the Senior Operations Manager, who reports to the Managing Director.
- Maintains and enforces company policies, ABC and health code standards with staff (along with all other managers).
- Maintain a positive and professional attitude
- Utilize and implement all company tools, policies and procedures – including Covid Protocols
- Coach team members to maintain awareness and report concerns to their managers.
- Review and communicate company policy to employees
- Regularly analyze sales and COGS performance (gross margin, shrinkage, price-changes, etc) and enact strategies to increase revenue and decrease costs
- Oversight of all kitchen personnel
- Motivating, hiring, training and scheduling of all Kitchen Personnel
- Setting expectations and cultivating high performance
- Management of the kitchen schedule and timecard oversight
- Corrective action / training of personnel performance issues
- Hold staff accountable for performance
Accounts Receivable / Payable
- Manage the flow of ordering, receiving and invoice management
- Diligently enter invoices and data into our inventory management system
- Manage COGS ordering, receiving and invoice management for kitchen vertical
- Analyze performance regularly
Inventory / Ordering Process
- Optimize and perform (and then oversee) the inventory processes for all items in the kitchen and supplies areas of the business.
- Optimize ordering by accurately entering product information into inventory system, completing product mapping and establishing lean and efficient par management (monitoring results over time to hone results)
- Utilize supply chain management and operations theory in order to create highly efficient processes
- Research and explore sourcing opportunities to ensure that we are achieving an efficient product quality and product price relationship.
- Price and enter new items into our POS system. Map those items with our inventory management system.
Business Performance / Financial Analysis
With other Managers, review monthly sales / COGS to (1) ensure correct data management across software platforms, (2) identify and solve opportunities for inventory control, (3) address quality and training issues to solve issues
- Ensure safety within the kitchen.
- Ensure 100% health code compliance in the kitchen at all times.
- Ensure high quality of food is being served
- Ensure friendly customer service
- Handle any emergent issues (inform their managers and assist in rectifying issues)
- Ensure food inventory management reduces overall food costs while maintaining high food quality
- Reduce waste, watch food costs
- If within the kitchen concept, conceive of and prepare monthly specials. Review sales to influence menu. (Manage the full process from recipe development, vendor quotes, food costing, food ordering, preparation, training and monitoring of quality and sales levels).
- Deter theft of inventory or cash through both oversight and creating a positive culture
- Develop and enact strategies to increase overall kitchen sales and profitability
Facilitative Leadership: All managers at Zeitgeist are expected to practice servant-leadership. You are there to problem-solve and empower the staff to do their jobs to the best of their ability. Listen openly to feedback about what isn’t working and act to resolve issues with holistic solutions.
Lead by Example: In this position, people will look to you as the person setting the standards. If you violate the health code, they will think it’s acceptable to violate it. If you don’t fill out the logs, they will think it’s acceptable not to fill it out. Follow all of Zeitgeist’s policies and notify other managers if you see others not complying. These policies have been enacted to protect the business and the employees. If you don’t know what the policy is on something, please ask your managers.
Honesty and Integrity: Always be honest and do the right thing. We don’t cut corners here at Zeitgeist. We always try to be 100% compliant with the law and be fair to our employees in our policies.
Discretion: The Executive Chef is expected to use discretion in not sharing private or sensitive information with other employees. As part of the management staff, it is expected that information be protected. No private managerial conversations should be shared more broadly with staff and doing so may result in demotion.
Calm under Pressure: One of the key attributes that we look for in our management staff is whether they can stay calm under pressure. This requires being able to maintain perspective about the current issue that is happening and reach out to other managers for help if overwhelmed.
Active Communication: The manager must bring up issues to the other managers proactively. Over-communicate as a default. Even when not scheduled to be on-site, all managers are expected to be accessible via text to deal with issues (such as shift coverage, etc). Group texts are fine. For instance, in all of these types of situations, we expect to be informed ASAP:
- Someone gets injured on the job
- Someone calls in sick
- Equipment issue
- Health code violation/persistent problem
- Evidence or suspicion of misconduct by staff members
- Emergent maintenance issue
- Presence of any city department inspector on premise
Solutions-Oriented – Proactively Preventing Issues (Not Just Damage Control): When issues come up, spend more time focusing on how they can be resolved instead of expending energy being frustrated that it happened in the first place. Management is all about fighting fires, so expect that things will go wrong. Pay attention to signs that allow for preventative action – so we don’t have avoidable problems.
Collaborative: Because of our size, it’s important that our management staff is up to work together to achieve our objectives. In order to be successful, the Executive Chef should be open to a collaborative work approach with other managers to achieve a more profitable kitchen department.
Profit-Driven: At the end of the day, we are here to run a business. Staying in business depends on our ability to keep the business profitable in an increasing cost environment.
We offer a salary with a healthy bonus plan that is performance and revenue based, along with PTO, sick time, 401k, commuter benefits, free meals, 50% off merchandise and F&B for all employees, and health care (Kaiser HMO Silver).
Job Type: Full-time
Pay: $78,000.00 – $85,000.00 per year
- Commuter assistance
- Food provided
- Health insurance
- Paid time off
- Casual dining restaurant
- 10 hour shift
- 8 hour shift
- Day shift
- Monday to Friday
- Night shift
- Weekend availability
- Bonus pay
Ability to commute/relocate:
- San Francisco, CA 94103: Reliably commute or planning to relocate before starting work (Required)
- Culinary experience: 5 years (Required)
Work Location: One location
Hiring 1 candidate for this role
Employer reviewed job 2 days ago
Posted 6 days ago