The Executive Chef is responsible for the overall success of kitchen operations. This person ensures guest satisfaction through the monitoring of proper food preparation procedures, adherence to recipe and company standards and operates the kitchen according to all Health Department guidelines. The Executive Chef also executes daily operations according to the guidelines given them directly by the CEO, General Manager and the Employee Handbook.

The Executive Chef hires, trains and develops their team to deliver perfectly executed food delivered within the restaurant’s established time and quality guidelines. This person consistently inspects the work of all other employees on the shift to ensure they are set for success. The Executive Chef insures that all team members follow recipes accurately, use the opening and closing checklists for their station, comply with daily production guides, and follow daily cleaning schedules. The Executive Chef is also responsible for food cost and kitchen labor cost controls along with any financial or administrative tasks assigned to them by the General Manager. This person is responsible for placing and receiving all food orders while maintaining productive vendor relationships.

The Executive Chef is responsible for the development and growth of Sous Chefs using regular evaluations and goal setting to assist them in this process. The Executive Chef is the “leader of the team”, knowing each staff member’s strengths and areas of opportunities and knowing how to motivate each team member as an individual.

The Executive Chef maintains the kitchen and all equipment in top notch condition within a spotless environment. This person ensures that the kitchen is inspection ready at all times.

The Executive Chef works with the CEO and the General Manager to set seasonal menu direction, develop event menus, and create cost effective specials.

The ideal candidate has a friendly demeanor, can multi-task, and can complete projects in a timely manner. The Executive Chef must be a highly motivated individual who is self-driven, organized and eager to accept additional responsibilities when needed. They must always set the example by displaying a positive attitude, while managing and motivating their staff as both individuals and as a team. Their ability to connect with, understand, motivate and challenge each staff member, along with their ability to productively deal with stress is critical to the success of the restaurant.

Duties and Responsibilities:

The duties and responsibilities of the Executive Chef include, but are not limited to:

· Coordinate daily Back of the House restaurant operations

· Set daily production pars

· Place and receive all food orders

· Monitor all employees for proper execution of recipes

· Conduct line checks and tastings every shift to ensure food quality

· Maintain all kitchen equipment in good repair

· Ensure that all food is prepared according to restaurant standards and that all storage, holding, and heating guidelines are followed

Monitor the completion of all daily and weekly cleaning schedules

· Ensure compliance with sanitation and safety regulations

· Monitor daily labor and react to variances from projected sales

· Deliver all assigned controllable costs at or below budget

· Work with vendors to ensure best prices and best quality product

· Coordinate event and private dining menus and execution with the General Manager and Event Manager

· Ensure that all specials and menu changes are brand appropriate and cost effective

· Develop Sous Chef Staff

· Create a learning environment by providing continuing education opportunities for all staff

· Additional detailed responsibilities are listed in the Manager Areas of Responsibility document and may change as the General Manager amends that document