Job Description
Job Overview
The Executive Chef works closely with the General Manager to ensure the operational and financial success of restaurant catering business, and with the Vice President of Retail Operations to ensure the success of Copa Vida’s culinary program. A person in this role is responsible for menu development, training, and quality assurance, and supports an array of projects and initiatives to advance the Copa Vida brand as a culinary solution. The Executive Chef is a flexible leader who strongly aligns with the Company vision, and responds to demands with professionalism, composure, and constructive support.
ESSENTIAL FUNCTIONS
• Comply with all company policies, procedures, and practices, and ensure staff do the
same.
• Display leadership, professionalism, and teamwork at all times; work to fulfill Copa Vida’s core purpose, competency, and values (our Three Cs), and contribute to maintaining positive morale throughout the café.
• Communicate proactively and effectively with staff, leadership, clients, property
management, vendors, etc.
• Working closely with leadership, manage and ensure the success of Copa Vida’s
catering program. Conduct business development, plan, present, and execute jobs, etc.
• In partnership with the VP of Retail, develop a variety of menus, programs, and
workflows that align with Copa Vida’s brand and vision.
• Design simple yet comprehensive quality assurance programs that ensure Copa Vida’s recipes are followed and standards are met.
• Plan and implement new projects and initiatives, and follow through to ensure success.
• In addition to supporting your home store, travel to other Copa Vida locations as needed to provide training, quality assurance, and operational support.
• Ensure menus meet target price points and cost of goods; develop and maintain cost of goods calculators and databases.
• Establish pars, place orders, and manage inventory to achieve cost of goods targets.
• Regularly work all back of house stations to support kitchen output and display
performance standards for the team
• Ensure that all deliveries are properly received, and work directly with vendors to
resolve discrepancies and damaged items.
• Ensure that Copa Vida kitchens meet food safety, sanitation, organization, and
cleanliness requirements. Work with managers to implement timely solutions.
• Ensure that equipment cleaning and preventative maintenance schedules are followed, and participate in coordinating needed repairs
• Assist with conducting interviews, evaluating staff, and preparing and presenting
performance feedback reviews.
• Recognize and communicate issues and needs as they arise, and, participate in
developing solutions.
• Conduct administrative work accurately and on time; write recipes and standard
operating procedures, maintain files, submit reports, etc.
• Participate in a wide variety of company meetings, events, and projects.
• Work at other locations as needed to provide coverage during times of crisis or
emergency, and during new store openings, including out-of-state.
• Remain flexible and adaptive to operational needs, especially during peak periods and
for on and off-site events
QUALIFICATIONS
• 3 years of catering and kitchen management experience
• 2 years of menu development experience
• Proven ability to understand, manage, and meet budgets
• Superior culinary and menu development skills
• Strong leadership skills
• Excellent verbal and written communication skills
• Ability to effectively train and develop staff and build team morale
• Ability to thrive in a fast-paced environment
• Ability to remain flexible to evolving demands and adaptive to change
• Ability to multi-task, prioritize workload, and meet deadlines with quality results
• Ability to maintain scheduling flexibility to meet the operational needs of the cafe
• High level of analytical and problem-solving abilities
• Possess a current manager-level food handlers card valid for work location
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the essential functions of this job, the employee is regularly required to:
• Regularly taste and evaluate food
• Travel regularly, including daily local travel
• Talk, hear, sit, and stand for extended periods of time
• Employ close and peripheral vision, depth perception, and focus
• Reach, bend, stoop, shake, stir, pour
• Climb and/or balance
• Carry, push, and lift objects up to 50lb
• Employ repetitive motion of the wrists, hands, and fingers
ENVIRONMENT
This job operates in café and kitchen environments, offices, and travelling/commuting. This role routinely uses office equipment, such as computers, smartphones, and printers and a variety of commercial food and beverage equipment, such as ranges, ovens, grinders, brewers, as well as tools to calibrate and clean them. Employees in this role are frequently exposed to hot water, potentially slippery floors, and cleaning chemicals. Noise level in the work environment is quiet to loud.
TRAVEL
Frequent local and non-local travel, including out-of state, is required for this role.
OTHER DUTIES
Please note that this job description is not meant to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required by the employee for this job. Duties, activities, and responsibilities may change at any time, with or without notice
Job Type: Full-time
Pay: $75,000.00 - $80,000.00 per year
Benefits:
• 401(k)
• Health insurance
• Paid time off
Shift:
• Day shift
Work Location: In person