Head Chef for Jaleo Crystal City
Location: Arlington Virginia
Description: Think Food Group is currently interviewing Head Chef for Jaleo Crystal City right now, this job will be placed in Virginia. More details about this job opportunity kindly read the description below. Jaleo brings alive the spirit and flavors of Spain. Under the direction of famed chef Jose Andres, Jaleo offers an impressive assortment of tapas, the traditional small dishes of Spain, as! well as savory paellas, superb sangrias and a fine selection of Spanish wines and Sherries in a festive, casual atmosphere. Created in 1993 by Rob Wilder, Roberto Alvarez, and Jose Andres, Jaleo has become a DC institution.
Head Chef
Lead and manage all restaurant operations in partnership with the General Manager to offer a world-class culinary experience, ensure concept vision and TFG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably.
Culinary Leadership Work with Jose Andres and the Director of R&D to create innovative and authentic menus. Educate self and communicate to team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly produ! ct/procedures. Develop, coach and consistently execute culinar! y standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP''s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods.
Performance and Talent Development Educate and coach team to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees.
Ambassador of TFG Culture Seek out opportunities to communicate ThinkFoodGrou! p''s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always -making it happen'', without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations.
Manage Daily Operations Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers. Communicate any major facility or operational emergencies to COO immediately. Maintain a daily log to communicate between shifts and prevent issues from reoccur! ring. Regularly conduct service team (2/day) and chef meetings (1/week.! ) Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, events) to ensure standards are met.
Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to TFG community for support as needed.
Required Skills
Skills & Knowledge
Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred.
Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) i! s required.
Requires developed communication skills, both verbal and written.
Most tasks are performed independently or in a team environment with the employee acting as a team leader.
Ability to maintain compliance with all local, state and federal laws and regulations.
Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees'' performance in a fair and consistent manner.
Extensive knowledge of food industry, restaurants and competitive markets.
Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants.
Required Experience
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If you were eligible to this job, please email us your resume, with salary requirements and a resume to Think Food Group.
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This job starts available on: Sun, 01 Sep 2013 08:00:30 GMT