Executive Chef

Gracious Hospitality Management is first and foremost an outstanding hospitality company that conceptualizes Michelin-starred and James Beard nominated restaurants. We focus on both passion and profitability. We are professionals committed to ensuring exceptional hospitality and service to our customers. GHM has been honored with receiving a Michelin star eight years in a row for its restaurants Piora, Cote Korean Steakhouse & COTE Miami.

Job Summary:

The Executive Chef is expected to understand and execute Simon Kim’s vision for hospitality and David Shim’s vision for culinary, uphold the highest level of back of house service standards, and cultivate a sense of excellence. As the Executive Chef, you will be expected to lead the industry in refinement and foster an esteemed culture of innate fun and fire at GHM by delivering excellence while blurring the conventional lines between fine and casual dining.

A positive attitude in the kitchen and the ability to create a gracious environment for customers & staff is of the utmost importance. The responsibilities of the Executive Chef at GHM include but are not limited to menu planning, kitchen operations, developing recipes, financial responsibility, inventory control, food quality, and employee supervision. The Executive Chef provides leadership training and hands‑on management of the kitchen staff and positive interactions with customers while promoting a profitable and financially stable operation.

Job duties and responsibilities include, but are not limited to the following:

Culinary:

• Develop and implement operating standards for the Culinary Department.
• Sets guidelines for stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• Oversees the operations of the kitchen and back‑of‑house, ensuring that food is prepared safely, efficiently, and according to specifications or request. Ensure all menu items are prepared properly and timely for service daily.
• Establish line check procedure to ensure DOH compliance multiple times daily;
  Conduct line checks multiple times per day when on duty to ensure DOH compliance;
  Address all DOH violations immediately.
• Oversee menu structure, offerings, titling, pricing. Develop featured items for holidays, special events, and promotions.

Hospitality:

• Promotes the core values and culture of GHM, including but not limited to excellence in food and beverage, service, and hospitality.
• Leads service. Actively engages in expediting, plating, and all kitchen stations during service.
• Develops positive customer relationships and addresses customer service needs in tandem with the General Manager.

Finance:

• Develops and executes sales and profit plans in line with budgetary goals in tandem with the General Manager.
• Maximize profitability of the culinary department by implementing effective food and labor cost controls, consistently monitoring budget and overtime to ensure efficient operations, reporting any discrepancies from budget.
• Cost all recipes regularly to ensure profitability targets are achieved.
• Oversee purchasing program, including establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage
• Implement waste tracking system, as needed.
• Manage relationships with food vendors; continually drive low cost through purchasing strategy;
  Ensure all food products received meet the highest standards of quality.
• Manage GL accuracy for all culinary products; establish invoicing procedures and other controls to ensure accuracy; address and correct discrepancies or invoicing issues immediately.
• Establish inventory cycle to ensure consistent, accurate and timely completion of inventory.
• Ensure the dry aging room is fully functioning.
• Maintains and utilizes daily, weekly, quarterly and annual financial reporting tools as directed by the Financial Controller.
• Ensures proper team member coverage per the needs of business while maintaining target labor costs. Review daily time punches for accuracy; address time clock abuse (clocking in early or late)…