Administrative Chef

Description

Position Summary: Oversee, plan, and comprehensively control food and beverage operations, ensuring quality, efficiency, and profitability for an exceptional guest experience. Key Highlights: 1. Comprehensive leadership in food and beverage operations 2. Menu and beverage design and standardization 3. Cost, quality, and hygiene management **Requirements.** **Education:** Bachelor's degree or Higher Technician in Gastronomy, Food and Beverage Management, Hospitality, or related field. **Experience:** Minimum 2 years in professional kitchen operations with administrative responsibility. **Additional Experience:** Experience in high-volume restaurants, entertainment venues, bars, or similar establishments is desirable. **Availability to rotate shifts and work weekends.** **Position Objective** To comprehensively direct, plan, and control Food and Beverage department operations, encompassing both kitchen and bar functions. The Executive Chef is responsible for ensuring product quality, operational efficiency, cost control, compliance with hygiene standards, and departmental profitability—ensuring that the food and beverage offering serves as a key pillar for guest experience and revenue generation. **Key Responsibilities** * Lead, train, and evaluate kitchen and bar staff (chefs, assistants, bartenders, bar servers). * Establish service, quality, and presentation standards for the department. * Develop staff schedules, assign shifts, and manage vacation and leave requests. * Supervise daily kitchen and bar operations. * Foster a team-oriented culture focused on hospitality, quality, and performance under pressure. * Design and update the food menu considering profitability, trends, and guest profile. * Standardize recipes, portion sizes, and preparation times to ensure product consistency. * Ensure proper food storage, rotation, and handling. * Coordinate operations during large-scale events. * Design and update the beverage list. * Standardize cocktail recipes and bar service procedures. * Supervise bar setup, operation, and closing—including equipment and utensil cleaning. * Ensure compliance with regulations governing responsible sale and service of beverages. * Prepare and manage the F&B department budget. * Calculate and monitor food cost and beverage cost. * Conduct periodic inventory counts for kitchen and bar. * Manage procurement of supplies: supplier selection, price negotiation. * Evaluate quality and delivery timeliness. * Implement measures to reduce shrinkage, waste, and inventory discrepancies. * Generate sales, cost, and profitability reports for General Management. * Control accurate recording of consumption, adjustments, and transfers between kitchen and bar. * Ensure compliance with NOM (hygiene practices in food and beverage establishments). * Maintain valid licenses and permits required by authorities for the sale of food and alcoholic beverages. * Implement cleaning and disinfection programs for areas, equipment, and utensils. * Ensure all staff hold valid certification in hygienic food handling. * Conduct periodic internal hygiene and quality audits across both departments. Salary: $3,800\.00 per week Benefits: * Employee discount * Company parking * Option for indefinite-term contract * Cafeteria service Workplace: On-site employment