Description

Talented, passionate Chef needed for new boutique plant based restaurant:

SUTRA, a plant based restaurant by Matthew Kenney, located in the NYC Flagship of Alo Yoga is looking for a chef to lead our new boutique all day café and restaurant. The cuisine will focus heavily on raw technique, with an emphasis on wellness.

Job Details

Leading a new plant-based restaurant by Matthew Kenney Cuisine, in as one of the fastest-growing concepts today. As Executive Chef, you will lead the culinary operations and financial responsibility for the heart (back) of the house. You will directly perform hands-on work on an ongoing basis to ensure proper employee training, committed to superior guest service, or otherwise role model appropriate behaviors in the restaurant. You will provide overall leadership; recognize and motivate members of the team; coach and train the team for culinary excellence.
The Executive Chef will drive all culinary and kitchen operational standards and report directly to Ownership, the General Manager, and Corporate Culinary leadership.

Responsibilities

· The Executive Chef will lead the back of the house for the overall success of the day to day operation. Maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all BOH staff are following these standards.

· Determination of purchasing specifications and budgetary allotments for all menu items.

· Lead and cook by example and provide guidance to any subordinates.

· Ensure kitchen operations can run smoothly and efficiently.

· Make periodic and regular inspections of units to observe the quality of food preparation and service, food appearance, cleanliness, and sanitation of production and service areas, equipment, and employee appearance.

· Preparing operational reports and analyses setting forth progress, adverse trends, and make appropriate recommendations for success.

· Maintain complete knowledge of and compliance with all company policies/service procedures/standards.

· Have a working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring/counseling/termination policies.

· Coordinate hiring and training activities for the kitchen and other production and back of house employees while continuously monitoring their performance.

· Direct all health and safety standards to the highest levels of excellence

· Drives a food cost of no greater than 25% and works on weekly sales/labor forecasting for maximizing the goal of FOH/BOH combined 35% labor. (This will vary based on current sales trends)

· Is present in the kitchen with the team during prime service periods and is working in the kitchen/prep at least 70% of their scheduled time.

· Provides GM/Ownership a schedule on a weekly basis for him/herself and the back of the house team.

· Creates a schedule for seasonal menu changes and delivers for approval

· Analyzes weekly/daily menu item analysis to understand best sellers and guest preferences

Qualifications

· Minimum 3 years’ experience as Executive Chef in a restaurant with a similar style of dining, capacity, and high volume.

· Certificate or degree in Culinary Arts preferred.

· ServSafe, Food Safety Handler, and Training for Intervention Procedures (TIPS) certifications required.

· Strong financial and computer skills; has experience working with and an understanding of P&L and budgeting.

· Possess a passion for culinary excellence with incredible skill to create exciting new dishes, appropriate for the venue’s concept.

· Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed.

· Proven ability to direct staff clearly and concisely while positively influencing employee behavior and performance.

· Maintains openness and willingness to learn new techniques and improve abilities.

· Think quickly, multitask, and adapt to changing situations while maintaining the highest quality of product and other established standards.

· Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. cooking machinery).