Executive Chef at Larks Restaurant in Medford
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Essential Responsibilities:

  • Directly supervise all kitchen personnel with responsibility for hiring, training, disciplinary action, performance reviews & initiating pay increases
  • Plans menus for restaurant and catering
  • Responsible for continued growth of overall catering & restaurant including cost management, quality, presentation & innovation.
  • Responsible for overall food cost, labor control and inventory control for food service operation.
  • Standardize production recipes to ensure consistent quality.
  • Ensure that appropriate sanitation, maintenance & safety standards are followed. Implements procedures to guarantee food safety according to the health department
  • Works with Restaurant Manager, Events Manager and Sales Department ensuring excellent guest experiences
  • Manages all food operations in the hotel including guest breakfast buffet, Larks Restaurant, and all banquet events both onsite and offsite
  • Educate kitchen team members on culinary techniques such as proper cooking methods, seasoning, plate presentation and overall execution.  Educate front of house team members on nightly specials and all menu items.

Qualifications:

  • Minimum of 5 years of culinary operation leadership experience
  • Candidate possesses culinary-focused bachelor’s degree or equivalent progressive culinary experience.
  • Able to work well in a fast-paced & growing restaurant environment
  • Able to create a positive team dynamic in the kitchen and with fellow managers
  • The ability to manage a diverse environment with a focus on guest services
  • Previous experience with food and labor cost controls, menu development & pricing
  • Strong leadership, communication, organizational & time management skills
  • Previous experience with demonstration cooking a plus
  • Must be able to work flexible shifts and schedules, including weekends, holidays and overtime
  • Must be able to lift and carry up to 50 pounds, stand for long periods of time and bend, kneel, squat and reach occasionally throughout a shift
  • Serve Safe certified preferred
  • Highly creative with knowledge of local farms and wineries and ability to incorporate both into seasonal menus
  • Proven track record of running successful restaurants and kitchen operations
  • Solid experience in high volume onsite and offsite catered events
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