What are the responsibilities and job description for the Executive Chef position at Boujis Hospitality?
Duties and Responsibilities
- Responsible for all back-of-house operations and ensures guests are served the highest quality cuisine.
- Possesses in-depth knowledge of all food and beverage menus.
- Ensures the well-being of all guests and employees by adhering to Company safety standards and maintaining compliance with the Department of Health and OSHAA.
- Develops new recipes for potential new menu items and specials.
- Participates in reviewing the venue’s monthly Profit & Loss statement.
- Ensures adequate staffing by interviewing, hiring, and training new applicants.
- Regulates all POS functions requiring a manager’s approval.
- Addresses and resolves guest and employee concerns.
- Responsible for reconciling department financials.
- Coaches and develops heart-of-house employees by setting clear guidelines and expectations.
- Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.
- Portrays a positive and professional attitude and appearance.
Skills & Requirements
