Executive Chef

Benefits

• 401(k)
• Bonus based on performance
• Company parties
• Competitive salary
• Dental insurance
• Employee discounts
• Health insurance
• Paid time off

Crafted Concepts and our 4 Restaurants (Rioja, Bistro Vendome, Stoic & Genuine, and Ultreia) are looking for an Executive Chef.

It is the responsibility of the Executive Chef to uphold the vision of the restaurant as set by the Executive Team. The executive chef works in tandem with the general manager to uphold, maintain and progress brand standards and performance. The executive chef is the direct manager of all aspects of back‑of‑house facility maintenance. Working with the general manager, the executive chef is also responsible for the overall financial performance of the concept.

The core focus of the executive chef will be on upholding a positive and proactive working culture. The result of this focus should be reflected in innovative, creative, and well‑executed menus. The executive chef and their team are expected to create exceptional food, protect our local food system, and respect our legacy as chefs by being effective coaches and teachers.

The Executive Chef reports to the Executive Team and works in tandem with the General Manager.

You are the model citizen. We lead with hospitality. Our Mission and Vision exists in everything we do.

Our Core Values at Crafted Concepts:
Teamwork, Respect, Integrity, Passion, Excellence.

• Keep the menu progressive and updated while staying aligned with the restaurant’s vision.
• Engineer menus to accomplish food cost, utilization, and labor goals.
• Maintain kitchen cleanliness and storage areas to the highest standard.
• Ensure menu change checklist is being used and executed properly.

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure compliance with operational standards, company policies, and health department requirements.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Control food costs. Supervise portion control and quantities of preparation to minimize waste.

• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.
• Ensure the daily use of AM & PM Checklists.

• Keeps Executive Team promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action. Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Crafted Concepts policies and procedures.
• Maintains a favorable working relationship with all Crafted Concepts team members to foster and promote a cooperative and positive working climate that will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
• Performs other duties and responsibilities as required or requested.

• Ensure employee reviews are happening on a quarterly basis.
• Direct hiring, supervision, development and, when necessary, termination of employees.
• Lead with Hospitality, the goal is an 80% Retention Rate at Crafted Concepts.
• Be a positive role model.
• Conduct orientation. Introduce our Vision and Mission. Explain the Crafted Concepts Philosophy, our core values, and oversee the training of new employees.
• Continue the team’s ongoing education.
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting quarterly performance reviews.
• Maintain an accurate and up‑to‑date plan of restaurant staffing needs. Prepare schedules…