Job Application - Myron Mixon

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Executive Chef

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Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and we know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

This Executive Chef will specifically oversee the daily operations of the Loco Burro Back of House (BOH) Kitchens. This role will ensure that performance goals at both locations are reached, including facility profitability through revenue generation, cost control, guest satisfaction, and development of team members. There will also be a responsibility for menu building, creating new and improving on current recipes and maintaining the highest consistency standards required for the Kennedy Concepts organization. Performance includes but is not limited to guest satisfaction, maintaining, and improving our standards, achieving financial objectives, and maintaining a positive work environment. The chef is also responsible for ensuring that guests receive the highest level of food quality and superior service in a clean, comfortable environment with an energetic ambiance.

Annual Salary: $60,000 - $70,000

Culinary Leadership and Staff Management

• Supervise and mentor kitchen staff across both locations, ensuring that all culinary standards, recipes, and procedures are followed.
• Travel between locations to oversee daily kitchen operations, ensuring consistency in food quality and kitchen efficiency.
• Lead by example, demonstrating a commitment to excellence, teamwork, and professionalism.
• Conduct regular performance evaluations, provide constructive feedback, and address any staffing issues or concerns.
• Ensure proper training for all kitchen staff, making sure they are knowledgeable about recipes, procedures, and safety protocols.
• Implement and enforce company policies, including those related to food safety, cleanliness, and kitchen operations.
• Manage staffing levels, ensuring both locations are adequately staffed for peak service times.

Menu Development and Food Quality

• Develop, test, and introduce new menu items and specials, ensuring they align with Loco Burro’s brand and high standards.
• Continuously improve and refine recipes to ensure the highest quality of food.
• Monitor food quality and presentation at both locations to ensure consistency and customer satisfaction.
• Collaborate with management to ensure seasonal ingredients are incorporated into the menu.
• Address and resolve any guest feedback related to food quality, portion sizes, or preparation.

Cost Control and Budget Management

• Monitor and control food costs at both locations, ensuring that all purchases are within budget and aligned with company goals.
• Oversee inventory management, ensuring that both locations are adequately stocked with ingredients, supplies, and equipment.
• Develop and implement portion control standards to reduce waste and maintain consistent product quality.
• Review and approve all invoices for food and kitchen supplies, ensuring accuracy and competitive pricing.
• Work with the General Manager and District Manager to meet budgeted labor, food, and operating expenses.

Health, Safety, and Cleanliness Standards

• Ensure that all food handling, storage, and sanitation practices comply with local health regulations and company standards.
• Conduct regular checks of kitchen equipment, ensuring everything is in good working order and maintenance schedules are followed.
• Oversee cleanliness and organization of the kitchen, walk-in coolers, and storage areas at both locations.
• Maintain high standards of food safety and sanitation, ensuring that both locations pass all health inspections with scores of 93 or above.
• Guarantee all kitchen staff adheres to personal hygiene standards and safety protocols.

Staff Training and Development

• Ensure all kitchen staff receive ongoing training and development in culinary techniques, food safety, and company procedures.
• Create and implement training programs to elevate the skills of kitchen staff at both locations.
• Foster a positive and productive work environment, encouraging staff to grow within the company.
• Stay updated on industry trends and new techniques, passing on relevant knowledge to the kitchen team.

Operational Efficiency and Communication

• Streamline kitchen operations across both locations to improve efficiency and reduce operational costs.
• Communicate effectively with the General Manager, Area Director, and front-of-house staff to coordinate kitchen activities and ensure smooth service.
• Resolve any operational issues promptly and ensure that both locations are running smoothly during peak service times.
• Create and implement procedures to ensure consistent guest experience at both locations.

Reporting and Administrative Duties

• Submit weekly and monthly reports on food cost, labor cost, and inventory to the General Manager and District Manager.
• Maintain accurate records of food ordering, inventory, and waste.
• Participate in budget planning, providing input on menu pricing, labor needs, and food costs.

Qualifications:

• Education: Culinary degree or equivalent experience preferred.
• Experience: Minimum of 5-7 years in a culinary leadership role, with experience managing multiple locations preferred.
• Skills:
• Strong leadership and communication skills.
• Ability to train and motivate staff.
• Extensive knowledge of food safety standards and kitchen operations.
• Experience with cost control, inventory management, and budgeting.
• Excellent time management and organizational skills.
• Ability to work under pressure in a fast-paced environment.
• Creative mindset with a passion for food and culinary innovation.

Physical Requirements:

• Ability to stand for long periods and work in a fast-paced environment.
• Ability to lift and carry up to 50 pounds.
• Ability to travel between locations as needed.