Roving Chef

The Roving Chef?works closely with the VP of F&B, Executive Chefs and their teams across the Metro Atlanta area. The Roving Chef will assist in training and development.

Area of Responsibility - Essential Functions

• Establish and prioritize guest service, satisfaction & loyalty, leading by example with follow-through
• Handle all food requests, comments, and complaints with a sense of urgency
• Ensure the culinary team fully supports and assists the service team by providing all products needed to execute an exceptional dining experience
• Willingness to develop an immediate rapport with residents
• Immediately support a community and assume responsibilities in the absence of the Executive Chef.
• Be committed and flexible, able to adapt to different circumstances within each community.
• Assist in the onboarding and training process of a new chef candidate.
• Plan, organize, monitor, and control all aspects that are vital to daily operations to include: line checks, ticket times, kitchen labor, scheduling, daily communications, safety and sanitation, food quality and handling, recipe adherence
• Maintain impeccable safety and sanitation standards to ensure restaurants and kitchen facilities are clean and in working order (proper food holding and refrigeration procedures with team checks and records of temperatures and food quality)
• Model a passion and knowledge for cooking, flavor of food and quality standards
• Maintain and coordinate repair of kitchen equipment, as necessary

Area of Responsibility - Human Resources

• Create a top-quality team to achieve community goals & objectives
• Always demonstrate a professional image; ensure good personal hygiene of self and others.
• Develop a highly creative team to support menu roll outs, ongoing food training, and demonstrations for service and culinary teams; manage individual and team performance through coaching, feedback, and performance management
• Teach, train and coach all culinary standards and techniques
• Coach and grow the talent of others by providing feedback, holding people accountable and rewarding while recognizing success
• Manage a strong working relationship with the General Managers and Community Relations Directors
• Host daily lineups, weekly meetings with Sous Chef, monthly meetings with culinary team

Area of Responsibility - Administration

• Proactively manage all recipe preparation times, produce costs, rotation of product, recipe yields and waste to meet budgeted food cost goals.
• Effectively communicate with the GM (food cost, inventory, P&L, financial reports, customer issues)
• Manage the budget and oversee the product ordering for community catering events
• Complete all administrative work required for each shift

The successful candidate will…

• 2-year culinary arts degree or other culinary certification
• Age 21 years or older
• 5 years of culinary management experience in an Executive Chef or Sous Chef role.
• ServSafe certification
• Must have computer proficiency for maintaining inventory, ordering food, using POS system, email communication
• SERVSafe Certification