JOB DESCRIPTION SUMMARY// The Executive Chef leads our culinary team with a focus on menu development and employee growth. They have a passion for creating exceptional dining experiences, a talent for crafting diverse menus that cater to various tastes and dietary needs, and a commitment to nurturing and developing culinary talent within our organization.
PRIMARY AND ESSENTIAL FUNCTIONS // Menu Development: Menu Development for Global Cuisines: Curate and execute a rotating monthly menu that explores a diverse array of global cuisines. Create and execute innovative menus that reflect current culinary trends, incorporate seasonal ingredients, and align with our restaurant's concept and vision. Collaborate with the management team to develop and refine menu offerings based on customer feedback, market trends, and business goals. Ensure menu items are cost-effective, profitable, and meet quality standards while maintaining creativity and variety. Employee Development: Recruit, train, and mentor kitchen staff, fostering a culture of excellence, teamwork, and continuous improvement. Provide ongoing coaching and feedback to culinary team members to enhance their skills, performance, and job satisfaction. Develop and implement training programs to support skill development, safety practices, and adherence to food handling protocols. Develop Training Programs: Design and implement comprehensive training programs tailored to enhance the skills and knowledge of kitchen staff, ranging from basic cooking techniques to advanced culinary arts. Mentorship and Coaching: Actively mentor and coach junior chefs, providing regular feedback and guidance to help them grow professionally within the culinary field. Kitchen Operations Management: Oversee all aspects of kitchen operations, including food preparation, cooking, sanitation, and inventory management. Maintain high standards of food quality, consistency, and presentation, ensuring all dishes meet our specifications and exceed guest expectations. Monitor kitchen performance metrics, such as food costs, wastage, and productivity, and take corrective actions as needed to optimize efficiency and profitability. Food Safety and Compliance: Ensure compliance with health and safety regulations, sanitation standards, and food hygiene practices, following local, state, and federal guidelines. Conduct regular inspections of the kitchen and storage areas to identify and rectify any potential hazards or violations. Stay informed about industry best practices, food safety advancements, and regulatory changes, and implement necessary updates to our procedures. REQUIREMENTS// Proven experience as an Executive Chef or similar leadership role in a high-volume, upscale dining establishment. Strong culinary skills and a creative flair for developing innovative and appealing menus. Excellent leadership abilities with a track record of building and motivating high-performing teams. Thorough knowledge of food safety standards, kitchen equipment, and cooking techniques. Outstanding communication and interpersonal skills, with the ability to collaborate effectively with colleagues at all levels. Flexibility to work evenings, weekends, and holidays as required in a dynamic hospitality environment. Bachelor's degree or equivalent culinary certification preferred. ServSafe Food Protection Manager Certification or equivalent food safety training required. Additional certifications or coursework in menu development, culinary arts, or hospitality management are advantageous. MISSION STATEMENT// The Front's mission is to create innovative spaces that maximize the climbing experience, inspire meaningful connections, and foster an engaged community.
CORE VALUES// Distinctive Facilities with Emotional Depth We design and build outstanding and unique facilities that are the "3rd place" for the broader outdoor community, and we maintain and improve our facilities with the utmost attention to detail and care. This creates a foundation for organic and fostered emotional connections with our members and between our members, leading to long-term, loyal, and proud members.
We add depth and authenticity to our facilities by supporting and contributing to our local communities through volunteerism, educated activism, and both financial and non-financial support.
Operational Prowess and Superiority We develop and continually improve elegant, efficient, and documented operational processes that underpin a disciplined approach to effective facility operations. We look outside the climbing industry for guidance and inspiration and strive to be at the industry forefront in all respects. We safeguard our industry edge and protect company assets through discretion and care.
We use data to inform and guide our operations. Data gathering and analytics are foundational in improving our facilities, increasing our operational efficiency, expanding our individual capacities, and facilitating efficient teamwork. We adhere to efficient and organized business practices that utilize technologies to continually improve the level of operational excellence we promise to our members.
Employee Excellence and Growth We value the positive contributions of our employees and strive to make The Front an enjoyable yet challenging environment to accomplish important work and experience personal growth.
We value listening to and learning from one another. We endeavor to be clear and authentic in all our interactions. We value candor and diverse opinions, yet when decisions are made, we unite to achieve their success.
We have high expectations of one another-to work hard and to be thoughtful. We take pride in and maintain integrity in our work. We are disciplined, focused, and resilient. We thrive on the sharp end. Falling short of a challenging goal, when a thoughtful and concerted effort is employed, is not failure. We undertake challenging projects with forethought and see them through to comprehensive completion.
We collaborate and innovate as a means to create exceptional value for our members, our company, and ourselves.
Salary $55,000-$65,000 DEO
