POSITION PURPOSEThe Executive Chef oversees the culinary operations of the restaurant, ensuring high standards of food quality, presentation, and service. This role is responsible for menu planning, kitchen staff management, and maintaining an efficient and safe kitchen environment. The Executive Chef will be the culinary face of the restaurant, embodying the vision and culture of our establishment, celebrating the concept, culture, and feel with authenticity.
ESSENTIAL FUNCTIONS AVERAGE %
OF TIME

Menu Planning and Development (40%)

• Conceptualize and Develop Menus: Create innovative and authentic dishes that reflect the restaurant's ethos and the culinary concept. Incorporate seasonal ingredients and local produce to ensure freshness and quality.
• Recipe Creation and Standardization: Develop and standardize recipes to ensure consistency in taste and presentation. Document all recipes, including detailed preparation and cooking instructions.
• Food Cost Management: Analyze food costs and adjust recipes and menus to maintain profitability while ensuring high-quality offerings. Collaborate with the procurement team to source cost-effective, high-quality ingredients.
• Guest Feedback Integration: Actively seek and incorporate guest feedback into menu planning and development. Use customer preferences and dining trends to refine and evolve the menu.

Kitchen Staff Management (35%)

• Recruitment and Training: Hire skilled kitchen staff, focusing on building a cohesive and efficient team. Develop and implement comprehensive training programs to ensure all staff members are knowledgeable about menu items, preparation techniques, and safety standards.
• Performance Management: Conduct regular performance evaluations, providing constructive feedback and setting goals for improvement. Foster a positive work environment that encourages professional growth and teamwork.
• Shift Scheduling and Labor Management: Create and manage staff schedules to ensure adequate coverage during peak times and efficient operations. Monitor labor costs and adjust staffing levels as needed to meet budgetary goals.
• Team Collaboration: Work closely with sous chefs and other kitchen staff to ensure smooth operations. Encourage collaboration and open communication among team members.

Kitchen Operations and Safety (25%)

• Operational Oversight: Oversee all kitchen operations, ensuring that food preparation and cooking processes are efficient, safe, and of the highest quality. Monitor kitchen activities to ensure compliance with health and safety regulations.
• Equipment Maintenance: Ensure that all kitchen equipment is properly maintained and in good working condition. Arrange for repairs and replacements as necessary to minimize downtime.
• Inventory and Waste Management: Implement inventory control procedures to manage stock levels, reduce waste, and prevent shortages. Regularly review inventory reports and adjust ordering processes to maintain optimal stock levels.
• Sanitation and Cleanliness: Enforce strict cleanliness standards in the kitchen. Ensure that all areas are clean, organized, and sanitary always. Conduct regular inspections to maintain high standards of hygiene.

OTHER:

Due to the cyclical nature of the hospitality industry, team member may be required to work varying schedules to reflect the business needs of the restaurant. In addition, attendance at all scheduled training sessions and meetings is required and additional duties as assigned.

SUPPORTIVE FUNCTIONS:

• Customer Interaction: Occasionally interact with guests to gather feedback, answer questions, and enhance their dining experience. Use customer insights to continuously improve the restaurant's offerings.
• Collaboration with Front-of-House: Work closely with the front-of-house team to ensure seamless service. Communicate effectively with servers and hosts to coordinate timing and presentation of dishes.
• Financial Management: Assist in budget planning and financial management. Analyze financial reports and adjust operations to achieve profitability goals. Identify cost-saving opportunities without compromising quality.
• Marketing and Promotion: Participate in marketing initiatives and promotional activities. Collaborate with the general manager to develop campaigns that highlight the restaurant's unique offerings and attract new customers.
• Community Engagement: Build relationships with local suppliers, farmers, and community organizations. Participate in local events and initiatives to enhance the restaurant's presence and reputation in the community.
• Continuous Improvement: Stay updated with industry trends and innovations through continuous learning, networking, and professional development. Implement new techniques and ideas to keep the restaurant competitive and fresh.

QUALIFICATIONS & REQUIREMENTS

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by kitchen environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.
• Walking and standing is required during most of the workday. Length of time of these tasks may vary from day to day and task to task.
• Ability to physically handle knives, pots, pans, or other display items as well as grasp, lift and carry some from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height Proper usage and handling of various kitchen machinery to include slicers, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• The worker is subject to noise. There is sufficient noise to cause the worker to shout to be heard above the ambient noise level.
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Requires manual dexterity to use and operate all necessary equipment.

QUALIFICATION STANDARDS

EDUCATION, EXPERIENCE, SKILLS AND COMPETENCIES

Culinary Arts degree or equivalent certification from an accredited culinary institution.

Minimum of 5 years of experience in a high-volume kitchen, with at least 2 years in a leadership role.

Proven track record of developing and executing successful menus.

Experience in a restaurant that emphasizes refined and conceptualized cuisine is highly desirable.

Leadership: Strong leadership and management skills with the ability to inspire and motivate a diverse team.

Culinary Expertise: Excellent culinary skills with a deep understanding of various cooking methods and techniques. Passion for creating innovative dishes while honoring traditional flavors.

Organization: Strong organizational and multitasking abilities. Ability to manage multiple priorities in a fast-paced environment.

Communication: Effective communication and interpersonal skills. Ability to work collaboratively with team members and other departments.

Problem-Solving: Strong problem-solving skills with the ability to address challenges and find effective solutions.

Adaptability: Flexibility to adapt to changing circumstances and handle unexpected challenges with composure