Job Description

Job Title: Executive Chef

Reports to: Corporate Executive Chef

Location: San Francisco, CAEmployment Type: Full-time; Exempt

Compensation Range: $130,000-$140,000 Annually

Schedule (Work Hours):

Minimum of 50 hours expected to work per week. May be required to work after business hours, weekends, and holidays as needed.

Company Overview:

The Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi'an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.

Summary (description):

The Executive Chef is responsible for all culinary activities at the Third Floor located inside the Jay Hotel in the Financial District of San Francisco. The Executive Chef is accountable for meeting ORG food quality standards and financial goals. The primary responsibilities include assigning tasks and priorities, coordinating resources, and controlling operating expenses. The Executive Chef is also responsible for the overall management, development, and training of back of house staff and ensures that all government health regulations, industrial safety standards, corporate and departmental policies.

Essential Functions include but may not be limited to:

Make daily, regular inspections of property to observe quality of food prep and service, food appearance, cleanliness and sanitation of production, service areas, receiving areas, storage areas, and all kitchen equipment
Oversee product purchasing and manage culinary budget and cost of goods sold
Develop recipes, plan menus, and design plate presentations
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
Assist in special function menu planning
Display leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management
Delegate as appropriate to develop sous chefs to accept responsibility and meet clearly defined goals and objectives
Ensures compliance with food handling and sanitation standards
Interacts with guests to obtain feedback on food quality, presentation and service levels
Interacts with press and marketing as needed
Ensure sufficient staffing levels are scheduled to accommodate business demands
Review weekly schedules to meet forecast and budget
Attend the required meetings and other administrative sessions
Ensures disciplinary procedures and documentation are completed according to ORG policies

Requirements:

3+ years as an Executive Chef and/or relevant education and/or experience
Progressive experience in full service dining food production
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 systems, 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

Work Environment:

This job mainly operates on the floor during restaurant hours, with occasional travel required to attend meetings and events, or to fulfill other duties as needed.

Physical Demands:

The physical demands described here are representative of those that must be met by the employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The employee is occasionally required to stoop, kneel, crouch, or crawl.

The employee must be able to lift and/or move up to 50 pounds, be able to work in a sitting position for long periods of time.

The duties of this position may change from time to time. Omakase Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of Omakase Restaurant Group or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.

Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. We consider qualified applicants with criminal histories in a manner consistent with the San Francisco Fair Chance Ordinance.

Omakase Restaurant Group

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