Excellent cuisine, unique environment, award winning people focused company and a challenging yet rewarding position
Interested? Tastes on the Fly dba Mustard’s Grill is seeking a talented and committed Executive Chef to join the team at our SF Airport location!
Mustards Grill was named for the wild mustard flowers that bloom in the vineyards every spring, which help to nourish the soil. Mustard is an integral part of Napa Valley's wine growing diversity, makes for one heck of a condiment, and doesn't look too shabby in the springtime either!
Tastes on the Fly is an expanding company with various concepts in several airports nationally and have received numerous accolades for our commitment to providing quality food and impeccable service inside airports. We believe “airport dining” should not be an exception to “excellent dining”.
The Executive Chef is accountable for all kitchen operations including supervision of all kitchen staff and staffing levels, safety and sanitation, housekeeping, coordination of repair and maintenance, purchasing, made from scratch food production, consistent menu execution and menu / specials development as well as administrative and financial / budget responsibilities.
Key Duties & Responsibilities:
People - The Executive Chef is responsible for about 20-25 staff (line/prep/dish) within the kitchen, including hiring, training, developing and discipline. Chef should foster and promote the company’s commitment to people by adhering to outlined philosophies and culture, which entail effective communication, mentoring, leadership and respect.
Quality Profits: Executive Chef has contributory financial responsibility for food costs, labor costs and kitchen supplies for the kitchen. Chef participates in setting and implementing plans to achieve or exceed written goals and utilizes a myriad of tools to support that endeavor
Operational Excellence: Executive Chef is accountable for food quality and safety & sanitation standards, overseeing all phases of food procurement, production and service, including: inventory and ordering, storage and rotation, sanitation, food preparation, recipe adherence, plate presentation, and service and production time standards. The Executive Chef achieves these standards through daily line checks and product tastings, response to guest feedback/scores, ongoing maintenance/housekeeping, regular safety & sanitation walkthroughs and staff training/supervision.
To be hired for this position, candidate must pass an airport required 10 year criminal background check and TSA security threat assessment
Must have a minimum 2 years Executive Chef experience in a full service, moderate to high volume restaurant.
Knowledge of food and labor costing
Basic computer knowledge (internet, Word, Excel etc.)
Ability to multi-task, problem solve and work well under pressure
Positive attitude with strong leadership skills
Solid track record of success in previous assignments demonstrating upward career tracking
Strong communication skills with subordinates, peers and superiors
Able to work ten plus hour shifts plus ability to stand, sit or walk for extended periods of time
Able to grasp, lift and/or carry up to 50 lbs as needed
Finger/hand dexterity to operate kitchen machinery, knives, etc
Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area
Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature etc.
90k salary, excellent bonus plan, Company Paid medical coverage, dental, vision insurance, paid onsite parking, BART discount, 401k with company match