Executive Chef

TURKS INN The Turk’s Inn is an eating, drinking and entertainment destination in Bushwick, Brooklyn. Within these walls is a bar/lounge mid-century supper club with cuisine as unique as the decor, The Sultan Room, a music venue that presents a broad range of music in a lush Arabesque setting, a grab-and-go counter serving sandwiches and snacks for patrons on the move and a romantic Northwoods-inspired rooftop for relaxed enjoyment in an outdoor setting. We also own Xanadu, the disco roller skating rink next door. The chef for this role would be overseeing the food at Turks, as well as Xanadu. Principal Duties • Operational Excellence – Execute systems for organizing business resources including team management, proper scheduling, duty delegation, administration, service/shift management and quality control • Legal Compliance – Execute systems to ensure the business is operating in compliance with all local, state and federal laws • Financial Performance – Drive sales, manage expenses and cash handling systems required to achieve business budgets • Marketing & Events – Adhere to brand standards and maximize sales • Human Resources – Assist in the recruitment, hiring and training of culinary talent • Facilities – Manage the facility to improve longevity of furniture, fixtures and equipment, reduce expenses and achieve quality standards Operational Excellence • Organization – Adhere to ordering, scheduling standards set forth by the Executive Chef • Ordering/Receiving – Check that all correct products are received and used in proper order (FIFO) • Quality Control – Confirming that all food in taste and presentation is to the highest standards • Payroll – Assist in the administration of BOH payroll including Workers Compensation, Termination, Sick Pay, Vacation Forms • Communications – Weekly Operations and Events meeting contributions and leadership as appropriate • Shift Management – Overseeing line staff team; confirming everything is to standard in all stations, tasting all of the food, checking all mise en place • DOH – Assist in creating and maintaining a culture that is focused on a spotless kitchen and work space well above DOH standards • Professionalism – Maintain a professional work environment through the highest of standards (uniform, cleanliness, compliance) Financial Performance • Budget – Work closely with Managers to meet budget targets, including sales and comps; responsible for managing payroll (labor cost) and operating expenses using weekly dashboard • Labor Management- Adhering to BOH labor budget goals set forth by the Executive Chef and Controller • Asset Management – Assist with management of petty cash, daily cash reconciliation, and eliminating loss of operating supplies, inventories, equipment/facilities • Reporting – Assist in providing accurate and timely information to the controller’s office, including weekly purchases and payroll • Inventory – Responsible for inventorying and cost control Human Resources • Compliance – Ensure that our business is compliant with all applicable labor and wage laws with correct documentation and paperwork for each employee (I-9, w-4, notice of pay, employee handbook acknowledgement, notice of communication, sick pay) • Recruitment – Assist in recruiting, hiring, training for all BOH positions, lead by the example is a must do. • Performance Management – Provide ongoing feedback, conducting performance evaluations and contributing to incentive program ideas for line staff and management team • Training and Development – Developing current team and training pipeline of culinary talent to support business growth. • Employee Relations – Promote positive employee relations acting as a role model for a professional work environment, coach and counsel as per Turks Inn standards • #workperks – Understand all benefits offerings and deadlines for enrollment to all staff, make sure your employees are aware of the perks and help them to fill the necessary documentation. Marketing & Events • Brand Standards – Adhere to standards in all collateral (menus, fonts, post cards, check presenters, uniforms) set forth by Turks Inn • Private Events – Work with Management and FOH team to execute all events to standard for private dining and catering Facilities • Systems – Execute maintenance and care SOPs to minimize repairs and maximize longevity of furniture, fixtures and equipment • Vendors – Assist with the management of vendors including HVAC, Exterminator, Refrigeration, Grease Trap, Kitchen Exhaust, Ansul System, Sprinkler, Fire Alarm; confirm all vendor work is completed to standard QUALIFICATION STANDARDS Education and Experience: • College/Culinary Degree or equivalent experience • Must be able to read, write and speak English fluently, Spanish and French would be very much valuable but not required. • Minimum of three years of experience in a comparable position in an upscale restaurant/hotel. Abilities: • Ability to use all restaurant equipment (e.g., soda / beer compression systems, blenders, knives, ovens, broilers, meat slicers, and coffee machines, Point of Sale System, etc.) • Ability to use all office equipment, e.g., computer, FAX, copier, etc. • Ability to do each of the hourly employees job functions within the kitchen • Ability to communicate well and maintain good interpersonal relations with co-workers and guests • Ability to frequently bend, lift and carry trays, cases or bins of ice weighing up to 35 pounds • Ability to remain standing at work station the entire shift Working Environment: • Will be exposed to kitchen and potentially to extreme temperatures, grease, noise, microwave appliances, smoke, open flames and cleaning agents • Hazards include but are not limited to slipping, tripping, falling, cuts, scrapes, muscle strains and burns SUCCESS FACTORS: Accountability. Positive Attitude. Driven to make an impact. High involvement / low attachment approach. Detail oriented. Coaching mentality. Calm and effective under pressure. Determination (“The show will go on” attitude). Resourcefulness. Job Type: Full-time Pay: $85,000.00 - $100,000.00 per year Benefits: • Dental insurance • Food provided • Health insurance • Paid time off Work Location: In person