Job description

Boathouse restaurants have been providing Sonoma County with 14 plus years of high quality, Chinese, Japanese and Vietnamese cuisine.

The first Boathouse Sushi location was opened in 2004 serving only Japanese food, but has now expanded to 5 locations throughout California and Las Vegas. Boathouse Asian Eatery in Rohnert Park, CA, is currently seeking an Executive Chef for their store located inside the Graton Resort & Casino.

The Executive Chef of Boathouse Asian Eatery is responsible for overseeing performance and strategy of the various, Chinese, Japanese and Vietnamese concepts of the restaurant and is accountable for meeting Boathouse food quality standards and financial goals. The primary responsibilities include assigning tasks and priorities, coordinating resources, developing budgets and controlling operating expenses. The Executive Chef is also responsible for the overall management, development, and training of staff and ensures that all government health regulations, industrial safety standards and departmental policies are followed.

JOB RESPONSIBILITIES:

Operational Management will consist about 35% of this role and include, but is not limited to the following:

• Ensure that all food and products are consistently prepared and served according to the restaurant’s food quality standards; recipes, portioning, cooking and serving
• Monitor and improve consistency of food quality to enhance overall customer experience
• Oversees menu development and food quality through purchasing and a focus on multi-cultural Asian cuisine
• Organize and regularly conduct food tastings
• Identify, rectify and report promptly and decisively actual and potential problems to ensure workplace and environmental safety
• Actively encourage and support team members to participate in decision making processes to assume responsibility and authority
• Identify best practices and determine quality and efficiency measures as benchmarks for own performance
• Establish, manage, and maintain all vendor relationships
• Work with Front of House management team to facilitate daily pre-shifts with service staff
• Ensure that all recipes are maintained in a safe secure place, updating as required by ownership, and followed to specifications each day
• Provides orientation to all new employees on policies and procedures and oversees training
• Makes hiring and termination decisions including interviewing, evaluating and disciplining
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
• Implements the on-going training of kitchen personnel in safe operation of all kitchen equipment and utensils, in addition to, cleanliness and sanitation practices
• Provides safety training in first aid, lifting and carrying objects and handling hazardous materials

Finance Management will consist about 25% of this role and include, but is not limited to the following:

• Maximize revenue and net contribution to achieve budgeted profit
• Manage financial progress and actively monitor labor costs, cost of goods, and other expenses
• Prepare and submit a detailed business plan for the following financial year, to include, but is not limited to marketing, operating budget and overall initiatives
• Establishes portion sizes and prepare standard recipe cards for all new menu items, and costs each item to meet financial objectives
• Implements proper receiving procedures and policies to confirm that correct units, counts, and condition of deliveries are checked in and approved. Reviews any errors and that any credits or replacements have been received
• Conducts monthly food inventory and manage waste to avoid loss of food, ingredients, and equipment

Guest Relations will consist about 10% of this role and include, but is not limited to the following:

• Work directly with executive management team on marketing plans, if applicable
• Promote restaurant through dining room presence and table touches regularly

People Management will consist about 30% of this role and include, but is not limited to the following:

• Oversees that the weekly schedule meets anticipated business activity while ensuring that all positions are staffed when and as needed, and aligns with labor cost objectives
• Works with kitchen team that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
• Lead the team to contribute to the organization by defining roles, purpose, responsibility, accountabilities, and monitor performance
• Mentor staff through ongoing on the job coaching and positive reinforcement

JOB REQUIREMENTS:

• Bilingual in Chinese and English is preferred
• 8 years as a culinary management experience in a similar role

• Minimum of 3+ years of experience working in all Chinese and Japanese cooking techniques, specifically with commercial Woks is required
• Thorough knowledge of Hong Kong, Cantonese, and other regional cooking styles desired
• Understanding and knowledge of Sushi and Sashimi preparation, preferred
• Experience in food and catering trends with knowledge on quality, production, sanitation, food cost controls, and presentation
• Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis
• Must also demonstrate the ability to direct and lead staff
• Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy
• Ability to work well under pressure, remains calm and resolve problems using a good judgement
• Knowledge of food supplies, equipment and services, ordering and inventory control
• Proven ability to problem-solve, prioritize, multi-task and meet deadlines
• Fluency in both written and spoken English
• Possess basic math skills
• Proficient in use of POS systems, MS Word, Excel and Google Docs
• Be able to work in a standing position for long periods of time (up to 8 hours)
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must have the stamina to work 50 + hours per week
• Adaptable and comfortable with ambiguity and change
• ServSafe Manager’s Certification

REQUIREMENTS

• Must be 21 years of age.
• Proof of eligibility to work in the US.
• Must pass background check.

Job Type: Full-time

Benefits:

• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Physical setting:

• Bar
• Casual dining restaurant
• Fine dining restaurant

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Holidays
• Monday to Friday
• Night shift
• Weekend availability

Supplemental pay types:

• Bonus pay

COVID-19 considerations:
Mandatory masks, Covid-19 Safety Measures protocol followed and enforced at all times.

Experience:

• Culinary Experience: 8 years (Preferred)

License/Certification:

• ServSafe Manager Certification (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: One location

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