Groot Hospitality team members must demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief in hospitality, company growth, and guest experience.

The Executive Chef directs and performs the daily execution of all assigned kitchen food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness and maintenance, profitability, and supervision of staff.

Due to the nature of our business, this position is required to work weekends and holidays.

The day-to-day responsibilities include but are not limited to:

• Management and oversight of all BOH areas.
• Manage all BOH costs (food, labor, R&M, casual/contract labor) based on budget and forecast.
• Oversight and approval of all hiring for BOH.
• Menu and recipe development.
• Monitor quality of food and presentation.
• Prepare and submit required reports in a timely manner.
• Conduct staff performance reviews in accordance with Groot standards.
• Twice monthly tastings for corporate team on new dishes or proposed modifications to current dishes.
• Track food cost daily, weekly, & monthly.
• Check food purchases for proper ordering, quality, and price structure.
• Weekly B.O.H management meetings.
• Monitor and enforce par levels for all ingredients to ensure proper inventory.
• Weekly operations report for culinary sent to corporate chef.
• Training of all (direct reports) executive sous chef & sous chefs on all company platforms for purchasing, R&M, night cleaners, time management platforms, inventory system and all future systems that apply to kitchen operations.
• Daily quality checks of all products, to ensure that all Groot hospitality specs are being met as well as health standards.
• Works with outlet purchaser on all vendor and procurement challenges.
• Review and approval of weekly labor.
• Monthly labor review and forecast.
• Review and approve monthly inventory.
• Conducts a weekly R&M walkthrough with F.O.H Manager.
• Ensures restaurant and health department sanitation requirements are always maintained.
• Ensures all kitchen equipment and working areas are well maintained.
• Conducts daily kitchen walkthroughs to ensure cleanliness standards.
• Establishes and follows up on short- and long-term goals for subordinates.
• Ensure that inventory is on time and accurately.
• Assist as needed with off-site catered events.
• Maintain a working level of all OS&E, small ware & chinaware.
• Ensuring the restaurant maintains a working level of all chinaware.

This position will spend 90% of the time standing. Occasional environmental exposures to cold, heat and moisture. The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly. Must be able to speak, read and understand English.

The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. Groot Hospitality reserves the right to amend, modify, revise, remove or supplement the components of the job description at any time and without further notice in the future, unless legally required.

All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees.

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis.

• Opportunity to excel in a fast-paced multicultural environment.
• Training for kitchen operations.
• Participation in corporate tastings for menu development.

• Minimum 5 years’ experience in F&B.
• Minimum 2 years’ experience in a similar role.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Computer literacy including Excel and Word.
• Ability to work in a team and independently.
• Ability to multi-task and meet multiple deadlines.
• Excellent communication and interpersonal skills.
• Exceptional organizational, time management, and problem-solving skills.