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DATE ADDED: Sat 13/10/2018

Executive Chef (DC)

Washington, USA


Job Description

The Chef Partner contributes to the overall success through the direction and control of restaurant operations to ensure a positive guest experience and company profitability. The Chef Partner’s responsibility is to direct the operation of the restaurant, attain sales, cost controls, and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by assisting in the direction and supervising of managers and family members.


Reasonable Accommodations Statement

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Must have experience with Italian food.

Essential Functions Statement(s)

The following list is not inclusive of additional responsibilities that may be requested by the Manager on duty.


  • Ensure the production of high quality foods on a consistent basis.

  • Ensure all kitchen functions are performed according to Buca di Beppo’s guidelines.

  • Direct kitchen activities and performance of heart of the house members on a shift-by-shift basis.

  • Ensure positive Guest experience by monitoring and ensuring timely delivery of food product.

  • Follow standardized recipes, preparation, portioning and presentation procedures.

  • Maintain organized kitchen, dish, and storage areas.

  • Maintain and inspect food receiving, preparation, production, and storage areas to ensure that health and safety regulations

    are adhered to at all times. Correct unsafe practices or conditions.

  • Supervise cleaning and maintenance of equipment and arrange for repairs, contracts, and other services. Maintain kitchen

    cleanliness and organization for both the interior and exterior of the restaurant.

  • Follow the Ten Points of Difference and Guest Standards of Execution as described in the Manager Training Orientation


  • Oversee FOH staffing when needed, ensuring that adequate staffing is maintained and that overtime is minimized. Ensures

    sales forecasting and schedules reflect desired productivity and match daily labor controls.

  • Manage FOH when needed, responsible for the overall restaurant operation during Paisano Partners absence.

  • Manages and schedules departments as required in absence of the Partner. Ensures proper staffing levels for departments and

    shifts. Ensures ongoing development of staff. Implements manpower plan for hourly staffing.

  • Ensures that all meal and rest breaks are provided when required.

  • Ensures that proper cash handling procedures are followed. Balances cash on hand with End of Day report, if closing

    manager. Prepares cash drawers and performs cash drop at end of AM shift. Disburses petty cash as required.

  • Prepares reports at end of shift.

  • When needed check in liquor, wine and beer ensuring company is billed for proper amount. Write a check for liquor, wine

    and beer to vendors where required by state law.

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  • Review financial information such as sales and costs and monitor budget to ensure efficient operation and that kitchen expenditures stay within budget limitations. Take action to correct any deviations from the budget. Use the computer for review and analysis of information. Responsible for the financial results of the kitchen operations.

  • Maintain and control kitchen assets.

  • Monitor restaurant’s on-hand inventory for waste and theft.

  • Create positive relationships with product vendors and service providers. Follow through on all work done by service

    providers. Ensure proper receipt of goods and accurate invoicing.

  • Conduct line checks to ensure product standards and specifications.

  • Ensure adequate inventory levels that allow for Guest needs but do not tie up company assets in unneeded and costly


  • Complete daily paperwork and projects on a timely basis.

  • Drive positive results for labor through proactive scheduling and reacting to business trends.

  • Control operating costs by instituting awareness through the kitchen.

  • Conduct inventories and calculate food and beverage costs. Use computer to facilitate collection and analysis of information.

    Respond to discrepancies from budgeted costs.

  • Responsible to order food and beverage products. Responsible for receiving and checking orders to ensure that they adhere

    to company specifications.

  • Responsible for submitting accurate information to the Paisano Partner regarding kitchen operations.


  • Ensure quality recruiting, hiring, and training of managers and family members.

  • Create positive relationships with family members and managers by treating all members with respect.

  • Minimize turnover by responding to and resolving family member issues.

  • Support and practice an open door policy.

  • Implement programs to reward positive contributions. Recognize and promote positive performers. Coach and counsel

    family members whose performance is below expectations.

  • Develop family members. Conduct timely performance reviews of heart of the house members. Conduct performance

    reviews of subordinate managers and supervisors.

  • Maintain a trained staff through effective use of employment orientation, individual training sessions, employee meetings and

    implementation of company training programs for heart of the house members, supervisors, and managers.

  • Assure compliance with company policies, practices and procedures; communicate changes. Ensure compliance with all

    local, state, and federal laws, regulations, and guidelines.


    • Display, encourage, and inspire high morale and motivation in the restaurant, with a focus on the heart of the house. • Communicate with other managers using the manager’s log on a daily basis.
    • Show daily attention, participation and sensitivity needed to establish credibility and promote unity in the team.
    • Hold managers, Sous Chefs and supervisors accountable for areas of responsibility.

    • Respond to team conflicts professionally and work towards positive resolutions.
    • Set a good example through attitude, involvement, and positive influence.
    • Establish an environment that does not permit or promote sexual or any other kinds of harassment.
    • Ensure restaurant is staffed to avoid workload and poor morale issues.
    • Report employee relation issues of a sensitive nature to the Paisano Partner or to Family Resources. Work with the Paisano

    Partner, Divisional Vice President and Family Resources department for the positive outcome of such issues.


  • Provide effective leadership.

  • Demonstrate organizational skills. Complete assignments and duties on time.

  • Develop personal goals for professional growth.

  • Maintain a pleasant, positive, and professional attitude in the eyes of family members, management team, and Guests.

  • Exhibit a neat and clean appearance consistent with a professional image.

  • Execute company programs and decisions with support and commitment.

Company Description
We are an Elite talent scout company, looking for the best of the best. We only represent the top restaurant companies around the US. Our candidates get top pay and compensation package.

Role: Executive Chef (DC)
Job Type:
Location: Washington,

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