Corporate Executive Chef | Dumpling Restaurant

A highest caliber Asian cuisine restaurant in San Francisco, California is looking for a Corporate Executive Chef to work at their Dumpling Restaurants.
Location: Restaurant concepts operated by the company (multiple locations within San Francisco).

<Job Summary>
The Corporate Executive Chef oversees the culinary operations of all concepts and is responsible for ensuring brand consistency.
The Corporate Executive Chef supervises all kitchen functions including leadership, mentoring, purchasing, preparation, quality control, sanitation, and cleanliness. This position will drive the store’s volume and focus on menu development and full-service operations.
The Corporate Executive Chef is also responsible for all culinary activities including daily operations of the restaurant and the hiring, training, and supervision of back of house staff.

< Responsibilities>
· Work closely with Corporate Executive Chef on new menu development (recipes and cost) & implementation
· Assist in new restaurant openings including constructions and build out
· Train and develop new managers to ensure they are performing to company standards
· Serve as chef for special functions as needed
· Make periodic and regular inspections of kitchens to observe quality of food prep and service, food appearance, cleanliness and sanitation of production, service areas, and equipment
· Oversee product purchasing and managing culinary budget
· Ensure all invoices are accurately accounted for and turned into the accounting department on time.
· Assist kitchen staff with food prep and creation
· Coordinate tasks for each back of house position and lead daily post and/or pre-shift lineups
· Work with the Catering Manager to ensure all catering orders are on time and accurate. Must plan for staffing and ordering needs for any catering orders being produced at their location
· Display leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management
· Develop employees by giving ongoing feedback and establishing performance expectations by conducting performance reviews
· Delegate as appropriate to develop back-of-house staff and meet clearly defined goals and objectives
· Ensure sufficient staffing levels are scheduled to accommodate business demands
· Attend the required meetings and complete other administrative tasks
· Compliance with operational standards, company policies, federal, state, local laws, and ordinances

**The duties of this position may change from time to time.
This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.

<Requirements>
· 5+ years as a Kitchen Manager in a high-volume restaurant
· Be able to stand, walk, and bend for long periods of time throughout the day
· Be able to lift up to 50 lbs
· Strong knowledge of back of the house restaurant operations, ordering, and inventory
· Strong knowledge of local, state, and federal food sanitation regulations
· Strong knowledge of current and future food trends
· Excellent communication skills
· Ability to meet deadlines
· Valid manager level California Serv Safe Food Handler Certification

【Keywords】
①Corporate Executive Chef
②Multi-Unit Culinary Operations
③Menu Development