Executive Chef

Provides Back of House leadership at restaurant level. Directs and supports Back of House team to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, philosophies, and cultural icons. Researches and develops new menu items and daily features in keeping with the ARP brand.

• Ensure consistent adherence to ARP’s quality standards, operating systems/procedures, and sanitation and safety regulations/ requirements
• Actively develop Sous Chefs, and hold Sous Chefs accountable for developing hourly Back of House staff to support the organization’s talent pipeline and drive growth.
• Experienced in hiring the best available candidates for each position, and in developing and managing a successful team through goal setting, feedback, and follow up.
• Hands on management style, with the ability to effectively manage and motivate a diverse staff through clear communication of objectives and expectations
• Certified and well versed in sanitation controls and auditing with the ability to train staff accordingly and hold them accountable to sanitation standards
• Well-developed conflict resolution skills and strong interpersonal skills
• The ability to take initiative with little direction and the ability to learn quickly
• Well-developed organizational skills and the ability to manage multiple projects/deadlines
• Impact restaurant profitability through effective financial management
• Assist New Restaurant Openings as required

• Actively monitor food execution. Continuously coach Back of House Team to ensure adherence to recipe and proper preparation and plating technique.
• Understand - at expert level - all aspects of menu production. Continuously observe, evaluate, and correct as necessary all aspects of production, including recipe adherence, food quality, storage, and kitchen maintenance.
• Actively participate in food reviews with the Corporate Executive Chef and GM. Provide feedback to the entire Back of House Team.
• Continuously gather and review feedback from the field regarding quality issues or inconsistencies. Analyze problems to identify root cause, and take necessary action to rectify.

• Research, develop, and test potential recipes for twice-a-year menu enhancements, to include identifying, sourcing and evaluating new ingredients and equipment as required and testing/refining real-world application (e.g., appropriate cooking techniques, presentation etc.).
• Stay abreast of culinary trends and best practices to drive informed menu decisions.
• Assist in the analysis of current company sales mix to determine and prioritize need for specific menu category additions and deletions.
• Plan, organize, and direct restaurant-level new menu recipe presentation for Corporate Executive Chef evaluation and approval.
• Provide calculations of preliminary food cost percentages to the Corporate Executive Chef to assist the decision-making process.
• Create, standardize, and maintain new menu recipe documentation at restaurant-level.
• Assist in coordinating system updates, purchasing activities and logistics to support new menu rollout.
• Plan, organize, and execute new menu food demonstrations and hands-on training sessions.
• Oversee all aspects of menu development for daily features and weekly specials for restaurant. Submit items for Corporate Executive Chef approval - based on taste, appearance, ease of execution, cost and brand alignment.

• Maintain full and properly trained Back of House staff to operate the restaurant effectively.
• Ensure the Back of House is properly staffed for all shifts.
• Teach and monitor daily routines in the Back of House. Provide support and direction to ensure adherence to operating systems, procedures, and standards.
• Manage all Back of House systems within the restaurant.
• Manage BOH administrative procedures, to include staff files, health department reports, schedules, production sheets/pars, ordering pars, and inventory procedures.
• Maintain strict adherence to proper food safety and sanitation procedures.
• Ensure a safe working environment in the Back of House to reduce the risk of injuryand…