Bourbon Steak Executive Chef

We are seeking a passionate and accomplished Executive Chef to lead the culinary operations at Bourbon Steak by Michael Mina at The Seagate. This role is responsible for overseeing daily kitchen operations with a focus on excellence, efficiency, and teamwork. The ideal candidate will exemplify Bourbon Steak’s culinary philosophy and demonstrate mastery of technique, creativity, and attention to detail while fostering a professional, respectful, and collaborative kitchen culture.

• Act with integrity, honesty and knowledge that promote the culture, values and mission of restaurant Bourbon Steak and our partner The Seagate
• Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
• Perform all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
• Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
• Represents the restaurant professionally through effective communication, cooperation and relationships with all business partners.
• Collaborate with team to create a culture and restaurant work environment based upon respect; foster opportunities for team to learn, grow and develop their abilities.
• Lead the Management Staff, ensure that service standards are on par with all outside accreditation sources: including but not limited to Zagat, Gayot, Relais & Chateaux, Mobil 5 star, AAA Five Diamond, Wine Spectator, and Michelin star establishment and in keeping with the service foundation and philosophy established at restaurant Bourbon Steak.
• Understand completely all programs, procedures, standards, specifications, guidelines and training programs.
• Offer positive solutions to problems or issues and be a voice that is part of the decision making team.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Be responsible for the timely updating of the Recipe Xchange website and all of its content.
• Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
• Provide leadership to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment. Successful demonstration of this will be evident by employee satisfaction and retention of those under your supervision.
• Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property.
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs for a Mobil Five Star establishment.
• Assume 100% responsibility for the quality of products served.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Document all recipes in a standard kitchen format and share with kitchen employees.
• Perform inventory and purchasing responsibilities on a daily basis.
• Work with the Corporate Chef and Human Resources Director in creating and sustaining an internship program that embraces diversity, education and discipline.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Continually strive to develop your staff in all areas of food education.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and…