1000 Figs is Hiring!

Position: Executive Chef

Compensation: $70k+/year

To Apply: Please go to our website, https://www.1000figs.com/boh-jobs 

Fill out an application and submit your resume!

General Information

1000 Figs is a small restaurant in Faubourg St. John (Ponce de Leon and Esplanade Ave.) with a fresh, vegetable-forward, Middle Eastern-inspired menu. Our restaurant seeks to serve vibrant, thoughtful food with warm and delightful service. We are looking for a restaurant team that is passionate about making great food, giving excellent service, and being a part of a workplace community that is fun, supportive, and engaged. 

This position requires strong communication skills, organization, and an eagerness to constantly learn and improve. The ideal candidate will also be able to function in a fast-paced, busy environment as a part of a team while interacting respectfully with coworkers, managers, and customers. 

Culture of 1000 Figs

• Our motto is “Always Learning and Growing,” we expect that everyone on our team is excited and willing to adapt and grow together!

• We are a pooled tip house and operate as one team that works toward a common goal of providing excellent food and hospitality. We share the responsibility of making that a reality and work to close the gap between “Front of House” and “Back of House”

• We expect that everyone works together to achieve common goals and help each other, “That’s not my job,” should not be in our vocabulary. We do what we can to help each other in every situation.

• We believe in a culture of open communication and lateral education. Everyone is encouraged to speak their minds and express their needs to both management and their peers.

Executive Chef Job Description

Performance Expectations (Essential Functions)

• Manage Line Manager and Prep/Production Manager in their daily operations, and generally oversea all kitchen staff

• Hiring of all kitchen staff

• Ensure that Prep & Line Managers are properly training their direct staff

• Ensure all kitchen staff are receiving coaching & development, including daily positive reinforcement and feedback from managers

• Plan and direct disciplinary conversations and writing action plans to address employee performance issues

• Run weekly management meetings

• Oversee front of house operations, managing and working closely with FOH manager

• Ensure that operations are running smoothly and efficiently

• Effectively implement changes in the kitchen by creating systems and trainings

• Facilitate communication between all kitchen managers and direct team in their priorities for the coming days and weeks

• Remedy any problems that may arise 

• Ensure that service is running smoothly and that ticket times are appropriate

• Keep a constant eye on the quality of the food produced

• Communicate to a supervisor any expected gaps or needs in a timely and specific manner

• Manage and execute Catering Orders

• Direct food ordering and prep leading up to catering orders

• Manage the execution and the packaging of orders

• Deliver or coordinate the delivery of orders as needed

• Work closely with the Front of House manager to ensure operations in the restaurant are running smoothly

• Assist in FOH as needed

• Work together with FOH manager to implement new menu items, kitchen changes, etc. 

• Identify weaknesses and problems within the restaurant 

• Create & execute action plans to address those problems

• Food and Menu Development 

• Recipe adjustments as needed on “main” menus 

• Update seasonal items and specials

• Streamline menus to increase efficiency and decrease waste 

• Maintain a clean and organized space that complies with sanitation regulations and safety standards 

• Scheduling

• Create and publish weekly kitchen schedule

• Adjust schedule accounting for and adapting to shifts in business

• Get shifts covered as needed, finding coverage for absences (planned and emergency) 

• Communicate with managers about emergency absences and coverage 

• Work shifts as needed

• Inventory and purchase food and restaurant supplies

• Order from and communicate with purveyors 

• Dry good and retail/packaging inventory and ordering 

• Arrange for repairs of equipment when necessary 

• Work with management team to:

• Work toward the vision of 1000 Figs and goals set in management meetings 

• Work hard to foster the workplace community on a daily basis as well as through planning quarterly staff events

• Attend and contribute to weekly management meetings

• Identify areas of weakness in the restaurants and work to provide new ideas and solutions to address those areas 

• Prepare for and perform quarterly performance reviews

Success Patterns

• At least 2 years of experience as a kitchen manager or chef

• Strong service orientation

• Able to provide great service with enthusiasm & energy throughout scheduled shift

• Able to work a flexible schedule 

• Passion for excellent food and hospitality 

• Excellent communication, leadership and organizational skills

• High achievement and self-discipline: gets it done, done well, and done on time

• Desire to coach, lead and mentor staff 

• Excellent working references 

• Strong self-motivation + desire to contribute

• Strong values of community, teamwork, and collaboration

• Timely and accurate

• Love of learning - interested in learning about food, business, people, and the restaurant trade

Compensation

• Pay/Benefits: This is a full-time (50 hours/week), salaried position with benefits.