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Job Summary:
The Opals Executive Chef will manage the daily operations of the restaurant to include menu design, operational standards and staff management.
Supervisory Responsibilities:
- Hires, trains and supports restaurant staff.
- Supervises staff schedule compliance and overall staff performance.
- Conducts disciplinary/coaching meetings that are timely and constructive.
- Handles discipline and termination of employees in accordance with restaurant policy.
Duties/Responsibilities:
- Manages the Oyster/Seafood Bar concept.
- Interacts with guests at the Oyster/Seafood Bar.
- Handles and stores food products correctly (FIFO).
- Monitors recipe accuracy, enforcing the use of proper weights and measures.
- Handles all allergy and/or dietary restrictions and modifications.
- Ensures all food meets the highest quality standards and is served in a timely manner.
- Provides the all-important training to newly recruited cooks and takes note of how they progress.
- Assists in coordinating oyster bar staff and assisting as required.
- Performs other duties as assigned.
Required Skills/Abilities:
- Strong supervisory and leadership skills.
- Excellent interpersonal skills with a focus on customer service.
- Excellent time management skills.
- Excellent organizational skills and attention to detail.
- Knowledge of working oyster bar.
- Must have Food Manager Certification.
- Minimum 2 years' experience in a similar role in full service, moderate to high volume restaurants.
- Strong knowledge of culinary products and technique.
- Candidate must be able to work a flexible schedule, must be able to work weekends, and holidays.
Most Desired Characteristics:
- Sales driven and results oriented.
- Passion for people while upholding company standards.
- Adaptability is a must in an ever-changing environment.
- Creates a positive winning culture for team.
- Leads through dynamic leadership bringing energy and inspiration to the team.
- Consistently seeks pathways to improve sales and cost of goods.
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