What are the responsibilities and job description for the Executive Chef position at Abita Roasting Company?
At Abita Roasting Company, our Director of Food & Beverage is also our Executive Chef.
Our Executive Chef holds an equal seat on the Leadership Board along with the Director
of Operations and the Director of Marketing/Event Coordinator. This Director of F&B
(Executive Chef) role covers a wide range of skills from developing satisfactory menus
to problem-solving company issues. Some of the main responsibilities of an Executive
Chef are:
PRIMARY ROLES
● Work closely with the Event Coordinator to produce custom menus for all events,
festivals, and caterings; and to ensure that proper prices are charged, as well as,
amounts of food are ordered, prepped, and produced.
● Oversee commissary production, which includes but is not limited to, staffing,
sourcing, production, pricing & delivery of such items
● Protect the quality & integrity of the ARC trademarked recipes and specs which
has made this company successful.
● Develop new menu items for in house, catering, & event menus. Submit to the
owner for approval and work closely with the Director of Operations to develop
specs, recipes, plate design, & training of those items.
● Work directly with the Director of Marketing to make sure the public promotions
and marketing campaign of limited time only (LTO) specials line up with the
overall vision of the company and promotes the proper personality of the specific
item.
● Help Create an overall vision and plan for the restaurant and the company.
● Design daily, weekly, & seasonal specials to fit the menu and theme of ARC.
Oversee rollout and production of such items in store.
● On a regular basis, work in our restaurant kitchens and directly with the
management team of each store to lower food costs, raise food quality, and
simplify production
● Keeping the kitchen fully equipped with all the tools and inventory
● Ensuring that the quality of food is consistently high and that hygiene standards
are exceeded
● Helping Organize, employ, train new staff and motivate staff in the kitchen and on
the restaurant floor
● Organizing budgets and finances for the kitchen
● Purchasing food and supplies from vendors approved by the company
SECONDARY ROLES
● Work as a Relief Manager when store managers are on vacations or short staffed
● Respond to store emergencies and help troubleshoot problems as they arise at
each store.
Our Executive Chef holds an equal seat on the Leadership Board along with the Director
of Operations and the Director of Marketing/Event Coordinator. This Director of F&B
(Executive Chef) role covers a wide range of skills from developing satisfactory menus
to problem-solving company issues. Some of the main responsibilities of an Executive
Chef are:
PRIMARY ROLES
● Work closely with the Event Coordinator to produce custom menus for all events,
festivals, and caterings; and to ensure that proper prices are charged, as well as,
amounts of food are ordered, prepped, and produced.
● Oversee commissary production, which includes but is not limited to, staffing,
sourcing, production, pricing & delivery of such items
● Protect the quality & integrity of the ARC trademarked recipes and specs which
has made this company successful.
● Develop new menu items for in house, catering, & event menus. Submit to the
owner for approval and work closely with the Director of Operations to develop
specs, recipes, plate design, & training of those items.
● Work directly with the Director of Marketing to make sure the public promotions
and marketing campaign of limited time only (LTO) specials line up with the
overall vision of the company and promotes the proper personality of the specific
item.
● Help Create an overall vision and plan for the restaurant and the company.
● Design daily, weekly, & seasonal specials to fit the menu and theme of ARC.
Oversee rollout and production of such items in store.
● On a regular basis, work in our restaurant kitchens and directly with the
management team of each store to lower food costs, raise food quality, and
simplify production
● Keeping the kitchen fully equipped with all the tools and inventory
● Ensuring that the quality of food is consistently high and that hygiene standards
are exceeded
● Helping Organize, employ, train new staff and motivate staff in the kitchen and on
the restaurant floor
● Organizing budgets and finances for the kitchen
● Purchasing food and supplies from vendors approved by the company
SECONDARY ROLES
● Work as a Relief Manager when store managers are on vacations or short staffed
● Respond to store emergencies and help troubleshoot problems as they arise at
each store.
Salary : $55,000 - $70,000
