Quality Control Chef - multi-site East Coast Operations

Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities!

At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team!

Why XRG? Here's a Taste of What We Offer:

• Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence. Compensation range: $80,000-$95,000 depending on experience.
• Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference.
• Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters.
• Company-Paid Life Insurance: We've got you covered.
• Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member.
• Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program.
• Employee Referral Program: Share the joy of being part of the XRG team with others.
• Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment.
• Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands.
• Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness.
• Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave.
• Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education.
• Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more!
• Life Beyond Work: Embrace additional benefits such as pet insurance, legal services, and much more!

Join XRG, where every team member is a valued part of our journey. Discover a workplace that goes beyond expectations, a place where your passion meets endless possibilities. Certified Top Workplaces- 5 years running!

PURPOSE

The Quality Control Chef (QCC) will oversee all culinary responsibilities and require a thorough knowledge of OSHA, State, Federal and in-house food safety compliances, food preparation procedures, purchasing food, cost control (including HOH labor management), knowledge of company profit goals and objectives.

The QCC must be Food Safe Certified and works in conjunction with third-party Health and Sanitation Services (Eco Sure etc.) to resolve any issues and to ensure compliance with OSHA and the local health department regulations.

DUTIES & RESPONSABILITIES

• To effectively develop the Culinary standard operating procedures of productivity, product procurement, adhering to established guidelines to guarantee quality and consistent execution of established menu items in an efficient and economical manner.
• Ensure and audit all recipes, preparations, and raw ingredients meet established standards of quality, specifications, and procedures.
• Correct problems with food execution, food cost, cleanliness, and food safety in all units/brands identified as high priority by the State, Federal and third-party Health and Sanitation Services (Eco Sure etc.)
• Enforce all food safety policies and procedures to ensure compliance with the laws, codes, and guidelines set forth by the FDA, OSHA, Health Dept. and third-party Health and Sanitation Services (Eco Sure etc).
• Assist and develop training for all kitchen personnel in areas of equipment handling, care and sanitation.
• Implementing new promo-related food items, ensuring correct specs, procedures, plate presentations, and effective line set ups are followed.
• Audits coolers and dry storage room to ensure product quality, product specifications, rotation, and labeling procedures.
• Audit and enforce line set-up and line preparation of all menu items regarding product preparation, correct final assembly, proper portioning, and plate presentation, expedite service, in accordance with established standards.
• Enforce daily line checks at breakfast, lunch and dinner along with Culinary Managers or management on duty, ensuring correct food temperatures, freshness of product, taste, smell and adherence to company specifications, safe food handling, correct portioning/tools, proper rotation of food products, calculation of current day's product on hand, and sanitation.
• Ensuring proper use and care of all equipment, storage of equipment and chemicals, and service ware, and maintaining a clean, sanitary environment.
• Meet regularly with Director of Culinary and VP of Operations to communicate equipment sanitation deficiencies, product and service problems, and any topic deemed necessary to effectively operate the heart of the house.
• Regularly inspect, develop and implement corporate manuals and forms related directly to the kitchen and its operation and enforce the maintenance thereof.
• Audit and spot check inventory and procurement procedures. During food-cost problem situations, audit inventory/security procedures and guidelines.
• Assists and/ or completes additional tasks as assigned.

QUALIFICATIONS & SKILLS

• Acute visual ability to spot and assess problems or potential problems with recipe adherence and kitchen operations
• Ability to adopt and develop standards, policies and procedures
• Willing and able to travel extensively
• Excellent verbal and communication skills
• Ability to memorize recipes and procedures
• Exceptional organizational, PC and operational skills
• Detail-oriented with proven time management skills
• Teamwork and collaboration skills
• Excellent interpersonal skills, including tact and professionalism in dealing with staff and management
• Knowledgeable in Crunch Time and Hot Schedules

WORKING CONDITIONS

The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job.
Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors
Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume
Fast paced, high volume, full service restaurant
Work varied shifts to include days, nights, weekends and holidays

PHYSICAL REQUIREMENTS
Ability to walk long periods of time
Ability to stand for long periods of time
Ability to use hands to handle, control, or feel objects, tools, or controls.
Ability to repeat the same movements for long periods of time
Ability to understand the speech of another person
Ability to speak clearly so listeners can understand
Ability to push and lift up to 50 lbs
Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl

DISCLAIMER

This job description is a summary of duties, which you as a Quality Control Chef are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.