Job Abstract

About Us:

The Proud Bird, a historic and iconic restaurant with a strong tie to the local community, makes quite a statement as a unique, upscale food hall with interactive aviation exhibits and a renovated events center. The Proud Bird was named LA's Hottest Food Hall by Food Network

Specialty Restaurants Corporation holds an impressive portfolio of 17 award-winning restaurants throughout the U.S. including The Proud Bird, and we pride ourselves on creating incomparable memories by delivering an unforgettable dining experience with exceptional food, unmatched service and breathtaking views.

Our mission at The Proud Bird/Specialty Restaurants Corporation is to always innovate and consistently deliver a 5-star experience for our employees, guests, partners, and community. We look forward to adding our next valued leader!

Overview:

The ideal candidate is a seasoned chef with an extensive background in high-volume dining, with private event/banquet experience as well. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant. The Executive Chef will maintain a safe and consistently sanitized work environment for all employees by ensuring that proper safety and sanitization requirements are met. He or She is expected to lead through our core values of Perseverance, Respect, Integrity, Diversity and Evolving.

Top-notch Benefits:

• Competitive salary
• Quarterly bonus plan
• Benefits including vacation pay, medical, dental and vision insurance
• Lifestyle Spending Account, this benefit supports you and your family in numerous ways such as through gym memberships, child care, groceries, student loans & more!
• Company dining package with allotted spending amount each month
• Variety of Supplemental Benefit Plans for life’s unknowns
• 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution)
• Employer paid life Insurance throughout the length of employment
• Paid/Floating holidays for 5 major holidays
• Education Assistance Program (EdAP) for hospitality related education growth
• Employee Assistance Program (EAP) to assist with work life balance
• Management Referral Program with up to a $4,000 payout for qualifying management positions

Pay: $90000 - $110000 / year

Plus Bonus

Essential Duties:

• Responsible for completing Performance Reviews and making recommendations for the promotion, hiring, and advancement of all salaried Kitchen personnel.
• Assists the General Manager in leading the Risk Management Team in proactively addressing liability, risk, and compliance opportunities.
• Responsible for reviewing all performance reviews and recommendations made by the Sous Chef.
• Responsible for training, managing, and developing all culinary team members.
• Responsible for scheduling kitchen personnel in conjunction within forecasted labor and predetermined budgets
• Responsible for estimating food usage and ordering products accordingly.
• Responsible for monitoring and controlling food cost by establishing specifications, storeroom requisition systems, product storage requirements, standardization recipes, and waste control procedures.
• Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards.
• Ensures proper equipment cleaning and maintenance.
• Maintains a safe and sanitized work environment for all employees by ensuring that proper safety and sanitation requirements are met
• Completes all weekly and monthly food and supply product inventories

Required Skills/Abilities:

• Ability to create and maintain a strong team atmosphere with in the department and ensure that employees are appropriately trained and have an adequate work load.
• Excellent interpersonal, verbal, and written communication skills.
• PC literate with a working knowledge of MS Office preferred.
• Must be able to clearly and effectively communicate in English.
• Excellent record of kitchen management + BOH budget management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Keep up with cooking trends and best practices

Qualifications:

• 3+ years of Executive Chef experience in a high-volume restaurant and event center environment, with 6+ years' progressive Chef experience
• Banquet experience required
• Strong skillset in leading, coaching and supervising junior chefs and cooks

Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.

We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law.

Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.