Executive Chef in North Bethesda, MD at Summer House Santa Monica - Lettuce Entertain You Restaurants

Date Posted: 9/6/2017

Job Snapshot

Job Description

Hiring an Executive Chef for our Leadership Team!SUMMER HOUSE SANTA MONICA – North Bethesda

We’re seeking an experienced Executive Chef who’s skilled in high-volume production and coaching their team. Ideally – you’re that talented chef who enjoys leading from the line, side by side with their cooks. If you’re a “hands on” leader and you love the challenge of a high-volume kitchen, we are ready to hear from you! Please apply today. 

Requirements
  • 3+ years of experience at Chef level or higher in a high-volume restaurant
  • Skilled at leading and coaching team members
  • The ability to run a chef-driven, 'scratch' kitchen
  • Ability to executive high-volume production 
  • Experienced with BOH systems, ordering, and inventory


This California-influenced restaurant features a wood-fire grill with an ever-changing menu of American cuisine. We spotlight locally-sourced produce and ingredients whenever possible. Simply-prepared proteins and a large selection of market vegetables share the focus with Chef Mahin's signature artisanal bread program, an extensive wine list, fresh-squeezed juices, and a wide array of pastry and sweets.

We offer competitive pay, quarterly bonus program, medical/dental insurance and prescription benefit, vision discount program, 401(k), dining discounts, relocation assistance, qualified domestic partner benefits, and paid vacation.


Lettuce Entertain You Restaurants is an Equal Opportunity Employer.
We participate in E-Verify.

POSITION SUMMARY:  Responsible for creating and maintaining all menus and recipes used in the restaurant, and for the purchasing, preparation, presentation, and service of these menu items. Hire, train, supervise and develop a culinary management and hourly staff. Work with the General Manager in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales, and manage costs. Work with the management team on all financial aspects of the Back of House (BOH). ESSENTIAL FUNCTIONS: (Other duties will be assigned as needed) Must be willing and able to do the following:
  • Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.
  • Interview, hire, train, develop and retain qualified culinary/BOH management and hourly employees.
  • Train, coach and develop culinary management team in areas including: LEYE culture, systems, policies and procedures, personal growth, operational, food, and financial knowledge, interpersonal skills and organizational techniques.
  • Identify, address and document individual employee performance problems according to standard operating procedure.  Discipline and/or terminate as necessary according to LEYE procedures.
  • Work with divisional trainer to ensure LEYE philosophies are being taught.
  • Schedule, conduct and document employee performance reviews according to standard operating procedure.
  • Identify, train and develop key employees for growth, advancement and promotion.
  • Understand and follow the food allergy procedure and special orders/restrictions.
  • Perform a daily “walk through” inventory to prioritize product utilization.
  • Assign production duties to all kitchen staff.
  • Identify and communicate inventory and equipment needs to ordering Manager.
  • Responsible for the purchase and ordering of all food products and supplies for the restaurant.
  • Responsible for the purchase and maintenance of all kitchen equipment.
  • Complete a daily product order.
  • Perform a pre-shift line check to ensure quality of all items.
  • Track high cost items according to standard operating procedure.
  • Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, party needs, etc. 
  • Identify and communicate production needs to Pastry Chef.
  • Meet daily with Sous Chefs to coordinate and ensure production standards
  • Write agenda for shift cook meetings (to be conducted by Sous Chef).
  • Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Steward functions.
  • Develop and maintain recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE.
  • Develop all menus and food items.
  • Communicate menu/recipe changes to staff.
  • Maintain food quality standards including consistency and presentation.
  • Prepare ingredients needed for recipes of menu items.
  • Prepare food items according to prescribed recipes.
  • Coordinate proper food storage according to standard operating procedure.
  • Communicate repair and maintenance needs to management.
  • Ensure BOH employees understand and adhere to sanitation/safety guidelines.
  • Promote teamwork among co-workers and employees.
  • Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.
  • Perform varied duties to ensure proper back of house operation according to standard operating procedure.
  • Adhere to standing “zoning” procedures.
  • Wear a hair restraint while on duty.
  • Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
  • Must wash hands regularly, according to guidelines.
  • Comply with all safety and sanitation guidelines and procedures.
  • Maintain a clean and orderly work area.
  • Be able to stand and walk for an entire shift.
  • Communicate cordially, effectively and clearly with all employees, managers and guests.
  • Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.
  • Perform more than one task at a time.
  • Maintain a positive, pleasant attitude every shift. 
  • Accept direction and constructive criticism from management.
  • Perform calmly and effectively in an extremely busy and stressful work environment.
  • Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.
  • Work in a confined, crowded space of variable noise and temperature levels.
  • Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
 GENERAL RULES Must be willing and able to do the following:
  • Get along with others and be a team player.
  • Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.
  • Refrain from smoking for the duration of the shift.
  • Arrive to work on time and in ready to work condition.
  • Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.
  • May not work under the influence of alcohol or any illegal drugs.
  • May not resort to any type of violence, discriminatory or harassing behavior.
  • Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.
 Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination. Accessibility varies by location