Executive Chef

We are Parabellum, and as a company, we are defined by our talent, teamwork, resources, opportunity and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. If you know anyone who's a chef, please send them this link!

The Executive Chef handles all day-to-day operations of the kitchen. This position reports to the General Manager (GM), works closely with the Operations Director and Beverage Director, and supervises the Sous Chef and hourly kitchen team members.

This position ensures that an exceptional food experience is provided to our guests, while also ensuring that our team receives the encouragement, support, and guidance they need to perform their roles effectively. Though our kitchen is small, we pride ourselves on providing top notch cuisine to match our renowned craft cocktail menu. Providing excellent hospitality to our guests is at the core of what we do. Since our kitchen is the heart of our establishment, the Executive Chef must have excellent leadership skills, be willing to take initiative, and always provide the best possible culinary experience to our guests.

Required Skills:
The Executive Chef is expected to have the following skills:

• Organization, prioritization, and self-governing skills
• A positive, professional attitude and demeanor
• A passion for food and a drive to continually learn more about the culinary arts
• Excellent leadership and coaching skills
• Strong communication skills
• Strong work ethic
• Strong critical thinking and problem-solving skills
• Attention to detail
• A creative and inspired approach to food and management
• Ability to give feedback to the team, providing praise for areas of excellence and constructive criticism for areas of improvement
• Ability to receive feedback from management and other leadership regarding menu and kitchen operations
• Ability to remain calm under pressure, especially when things do not go as planned
• Ability to maintain a clean work area
• Ability to plan effectively, especially in terms of kitchen needs for the week
• Ability to work well with many different personality types
• Ability to be respectful, friendly, and professional with team members, management, and guests
• Ability to maintain a clean, professional appearance
• Ability to work evenings
• Ability to remain standing/walking for long periods of time
• Ability to lift up to 30 lbs.
• Ability to do repetitive movements (chopping, stirring, etc.) throughout a shift
• Reliable form of transportation to make it to and from work on time Previous Experience: At least 4 years of chef experience and managing a kitchen is preferred. A strong culinary background will be crucial in the creation and maintenance of the food menu. Experience with weekly specials and special event food items is recommended. Ability to maintain strong relationships with vendors in the area is ideal for helping the business find the best rates and pricing on food items. Experience building, training, coaching, and leading a strong kitchen team that works together is a must. Previous experience doing inventory and using profit and loss (P&L) reports to make informed decisions regarding the menu, labor costs, etc. is also extremely beneficial to this role.

Expectations:
The Executive Chef will manage all day-to-day operations of the kitchen, including, but not limited to, the following:

• Ensuring kitchen operations, and entire restaurant operations, continue to fall within the given guidelines for the concept and that all business decisions are made with this in mind
• Develop and implement seasonal menus and specials that meet the highest standards of quality and presentation
• Develop and maintain relationships with local food suppliers to ensure the highest quality ingredients and competitive pricing
• Organization, maintenance, cleanliness, and overall cosmetics of the heart-of-house areas, such as the kitchen, walk-in, prep area, etc.
• Working 50 hours per week is typical. Working more than 50 hours per week may be necessary when business needs arise
• Managers are expected to work during peak hours of business each week. Weekends are typically required. Each member of the management team is expected to close at least 3 nights per week
• Hiring, training, and managing back-of-house staff
• Supervising the Sous Chef and all hourly kitchen team members
• Coaching and developing the team on a day-to-day basis. Holding all team members accountable for company policies and procedures. This includes completing hands-on training of all kitchen new hires to further ensure the business’ success
• Production of an effective schedule that holds the best interests of the business in mind while also staying aware of production and labor costs
• Completion of proper food development and creation while keeping food costs accurate and using food shows to determine new menu releases. New menu launches should be seasonally planned events that also incorporate the final use of product from previous menus
• Ordering and evaluating the quality of food
• Completing weekly inventory, maintaining accurate records with invoices and food cost
• Creating, implementing, and maintaining kitchen procedures such-as order guides, recipes, costing worksheets opening/closing side work, prep lists, line checks
• Stocking and maintaining the kitchen with all necessary supplies and equipment
• Ensure proper use of first-in, first-out (FIFO) and food labeling procedures to keep food standards and products as fresh as possible, as well as the use of proper food safety devices, such as temperature logs, waste sheets, and line checks
• Ensure all staff adhere to all food safety laws and standards
• Adhere to local OSHA regulations regarding chemical and safety procedures in the building at all times
• Contributing to financial planning and budgeting
• Proper communication with the General Manager and GuestFloor Management to ensure hiring, scheduling, and other personnel issues are managed properly

Administrative tasks and paperwork are required. Scanning invoices and maintaining accurate purchasing records is expected. Emails should be read and replied to daily. Using the scheduling program to post upcoming shifts for the team in a timely manner is expected. Reading through (food-specific) reviews on Google, Yelp, and social media from previous guests should be done regularly in order to stay in touch with their experiences and find ways to improve when such reviews are critical.

Personnel and staffing issues should be addressed promptly with the General Manager and Human Resources as they arise. Working with the General Manager and Human Resources to stay on top of new hire paperwork, separation paperwork, payroll, reviews, etc. will ensure that team members continue to receive fair treatment and correct pay.

Collaboration between the Operations, Finance, Human Resources, and Marketing Departments will be expected, in addition to regular meetings with the General Manager. Participation in regular meetings with the Management Team, Operations, Finance, and Owners is required to stay on top of the short-term and long-term goals and vision for business.
Type of Pay/Benefits:

• Salaried Exempt - Starting salary will depend on experience level.
• Paid Vacation Leave – Up to 80 hours of Paid Vacation Leave may be earned per year.
• Sick Leave – CO PSL
• Health Insurance – Medical, dental, and vision options available; a short waiting period applies.

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Compensation Details
Compensation: Salary ($42,000-$50,000)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discount

Required Skills
Organization
Prioritization
Self Governing Skills
Positive Attitude
Professional Demeanor
Continual Learning in Culinary Arts
Leadership
Coaching
Creative
Communication
Work Ethic
Critical Thinking
Problem Solving
Attention to Detail
Creativity
Feedback Delivery
Feedback Reception
Stress Management
Cleanliness
Planning
Teamwork
Respectfulness
Professionalism
Physical Endurance
Physical Strength
Repetitive Movement Skills