Job Description

Description

Position: Executive Chef 

Job Classification: Full-Time, Year-Round 

Reports to: Retail General Manager 

Pay Rate: Salary, based on experience 

Hours: 45-55 hours a week based on volume, including weekends and holidays 

Benefits: Available Medical, Dental, Vision, Paid Vacation – Eligible after satisfactory completion of 90-day Introductory Period; 401(k) w/ Company Match – Eligible after 1 year of service 

Tröegs Brewing Company is a family-owned company with a passion for making great food and beverages. We look for employees who share our uncompromising vision. We value highly-skilled people who can get along with others and maintain a positive working environment.  

Job Description: 

The Executive Chef will lead a diverse kitchen team, helping to both cultivate and strengthen skillsets within all positions of the kitchen. He/She is primarily for the management of systems and staff within the kitchen. . Essential qualities of the Executive Chef include effective coaching and training, a passion for food and beverage, a strong sense of curiosity and discovery, and a drive for continuous improvement. He/She will balance time between admin and kitchen, maintaining a strong presence and connection with the execution teams during volume hours/days.  

Managerial Duties and Responsibilities:  

• Manages and directs all responsibilities of the kitchen while overseeing the  all Chefs, Prep Cooks, Line Cooks, and Dishwashers.   
• Manages and oversees the kitchen labor budget and adjusts to maintain target labor percentages. Oversees all kitchen inventory and purchases, end-of-month counts, and waste reduction processes while maintaining target cost percentage.  
• Leads and directs the menu planning process to create a cohesive menu that is on-brand with Troegs kitchens. 
• Prices menu items, orders supplies, and keeps records and accounts.  
• Facilitates menu development team to inspire creativity and foster a collaborative work environment. Continuously seeks to learn and share new culinary ideas.  
• Manages and oversees kitchen team development, specifically hiring, scheduling, training, and career path management. 
• Maintains kitchen training programs and regulatory standards while continually striving to further develop staff in culinary, service, and leadership. 

Daily Duties, Functions, Responsibilities: 

• Must expedite the pass-through window to maintain proper consistency in food quality and service daily or as needed  
• Personnel and Staffing: 
• Guides and directs training development. 
• Develops and supports culinary educational opportunities. 
• Recognizes and rewards professional development through quarterly CPC reviews. 
• Maintains knowledge of restaurant policies regarding personnel and administers prompt, fair, and consistent disciplinary action for any and all violations of company policies, rules, and procedures. 
• Makes employment and termination decisions with oversight of the Food & Beverage General Manager.  
• Assists in the resolution of co-worker disagreements. 
• Builds grows and maintain the Snack Bar Sous Chef team with an emphasis on retention. 
• Conducts and oversees Snack Bar co-worker reviews with fairness and consistency.  
• Fully understands and complies with all federal, state, county, and municipal regulations pertaining to health, safety, and labor requirements of the restaurant, employees, and guests. 
• Approves all department schedules prior to publishing and schedules Department Managers. 
• Management: 
• Monitor sanitation practices to ensure that employees follow standards and regulations  
• Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens. 
• Demonstrate new cooking techniques and equipment to staff  
• Check the quality of raw and cooked food products to ensure that standards are met 
• Check the quantity and quality of received products  
• Oversee all orders  
• Supervise all schedules   
• Updates and oversees recipe bible accuracy and completion. Ensures HACCP policies are upheld and record-keeping is accurate and complete. 
• Attends weekly Retail meetings and reports on the Snack Bar operations. Contributes to weekly the Sous Chefs meeting and facilitates strong communication between management to staff. 
• Modify work procedures or processes to meet deadlines 
• Meets with purveyor sales representatives in order to negotiate prices and order supplies Oversees daily Snack Bar operations through direct observation and reports on operations in daily log. 
• Responsible for critical decision-making to ensure customer satisfaction. 
• Approves all menu changes and guides execution and training through Sous Chefs. 
• Facilities: 
• Inspect facilities or equipment for regulatory compliance  
• Coordinates and reports on maintenance calls and on-site contact and communication. 
• Advises and executes orders for small equipment and supplies, according to department replacement needs and budget allocations. 
• Completes routine equipment inspections and weekly facility walk-throughs for discussion at weekly manager meetings 
• Additional Duties, Functions, and Responsibilities: 
• Coordinates with Retail General Manager on matters pertaining to department budgets. 
• Researches and develops purveyor relationships. 
• Provides final approval for all orders. 
• Provides final approval and submits monthly inventory. 

Necessary Skills and Attributes: 

• Minimum 5 years high volume corporate Chef experience. 
• Must possess and utilize professional leadership qualities, effective coordination with other departments, and efficient execution of resource allocation. 
• Must be able to effectively motivate and lead a developing management team to achieve long-term company objectives and brand representation. 
• Must be willing to adapt to changing company objectives and react to new project deadlines in a timely manner.  
• Must be able to utilize communication to benefit productivity and support line of sight objectives.  
• Must remain knowledgeable in hiring practices and standards, training curriculum and instruction methods, and must hold all team members accountable in a manner which does not conflict with Troegs company culture or brand.