LPF Southern Market has an immediate opening for an Executive Chef. We are seeking an individual who has a passion for culinary arts and possesses great leadership skills to join our team. We source our beef from our personal farm, Line Prairie Farms and we take great pride in being able to offer “Farm to Table Beef”. Our chef has unlimited, creative input with cooking and serving of our beef. Our ideal candidates for Executive Chef/Head Chef will be willing to input ideas into the creation of our daily special menu items, possess a fun and personable attitude, are dependable, punctual and have reliable transportation.
The Executive Chef’s responsibility is to directly manage all functionality of the restaurant; direct the preparation of food, help the kitchen team in the preparation of food items and set up stations for food service. This is a working Chef position. This position must be able to prepare food quickly to the set specifications and standards while maintaining hygienic practices. Our weekend dinner nights are fast paced, high intensity setting that must be managed efficiently and to the owners’ standards.
The Executive Chef also arranges, prepares and break downs the stations of the kitchen, storage areas and refrigerators. And makes sure all are maintained at the beginning and end of every day/night. This person will be capable of supervising the team independently.
Responsibilities include but are not limited to:
* Hiring and training all staff as they relate to the kitchen
* Set regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels
* Maintain Serv-Safe Certification
* Keep inventory current in accordance with MS Health Dept Code for A Certification
* Keep and maintain records of daily temp logs for all cooler and freezers
* Develop and implement cost effective menus for both Daily Lunch Specials and nightly menus that will drive profits
* Strive to find inventory at the lowest competitive cost
* Record daily counts for all meats and other low margin products as determined by owner
* Record weekly inventory counts to determine weekly, monthly, P&L as they relate to LW, LM, LY sales
* Create weekly staffing schedule for all kitchen staff
* Set uniform standards for various positions in kitchen
* Set standards of personal hygiene in accordance with MS Health Dept code
* other duties as assigned by Owner
- Inventory and ordering.
- Must be able to cost out all food & products
- Create weekly lunch menus and Chef’s Specials for night menu
- Help prepare catering quotes
- Schedule employees / Hire / Discipline
- Oversee set up stations and collect all necessary supplies to prepare menu for service
- Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items
- Arrange sauces and supplementary garnishes for allocated station
- Cover, date and correctly store all bits and pieces and food prep items
- Think on your feet
- Serve menu items compliant with established standards
- Use food preparation tools in accordance with manufactures instructions
- Close the kitchen correctly and follow the closing checklist for kitchen stations
- Maintain a prepared and sanitary work area at all times
- Keep the work area fresh all through the shift
- Make sure all storage areas are tidy and all products are stored appropriately
- Constantly use safe and hygienic food handling practices
- Returns dirty food preparation utensils to the appropriate areas
Qualifications:
- Supervisory experience in a fast paced, high intensity setting.
- Must be able to communicate clearly and effectively.
- Be able to reach, bend, stoop and frequently lift up to 50 pounds.
- Be able to work in a standing position for long periods of time.
- Must have exceptional hygiene and grooming habits.
- Must have reliable transportation to and from work.
- Must have knife skill
*
- Direct Supervision by Owner
Job Type: Full-time
Pay: $45,000 - $55,000.00 salary per year
Benefits:
- Paid time off (starting after completion of one year employment)
Experience level:
- 5 years preferred but not required
Supplemental pay types:
- Bonus pay based on profit margin of the restaurant
Weekly day range:
- Every weekend night (Friday & Saturday)
- Monday to Friday (day off during the week)
Work setting:
- Casual/fine dining restaurant
- Location – 9 miles north of Morton, MS (Branch Community)
EMAIL resume to lpfsouthernmarket@yahoo.com.
Job Type: Full-time
Pay: $45,000.00 - $55,000.00 per year
Experience:
- Culinary experience: 5 years (Preferred)
- Cooking: 5 years (Preferred)
Ability to Commute:
- Morton, MS 39117 (Required)
Ability to Relocate:
- Morton, MS 39117: Relocate before starting work (Preferred)
Work Location: In person