What are the responsibilities and job description for the Executive Chef position at Crestview Management, LLC?
Executive Chef
Hilton Head Island, SC, 29928
Job Description
The Executive Chef will be responsible for overseeing the culinary operations of the restaurant. They will be responsible for creating and implementing menus, managing kitchen staff, and ensuring that all food is prepared to the highest standards. The Executive Chef will also be responsible for managing food costs, ordering supplies, and maintaining inventory. They will work closely with the General Manager to ensure that the restaurant is running smoothly and that guests are satisfied with their dining experience.
- Developing results-oriented associates through effective training, evaluation, motivation, coaching and counseling
- Leading the effort to achieve guest service standards by constantly seeking ways to improve products and services.
- Controlling labor costs with effective scheduling and cross training.
- Producing and conveying methods of production of culinary items for a la carte and catered functions.
- Achieving food cost percentages goals through effective control measures including portion controls, kitchen timing, inventory rotation measures, receiving and storage procedures, and waste control.
- Active involvement in adherence of health code requirements, safety procedures and cleanliness standards set by the brand and state guidelines.
- Manage direct reports by ensuring Associates understand employment practices, recommending employment decisions and corrective action, supporting performance management, and implementing discipline.
- Follow all company safety and security policies and procedures, including reporting accidents, injuries and unsafe work conditions to management.
- Support other departments as needed based on business demands.
- Create feature menus for outlets and catering functions.
- Scheduling and Payroll analysis
- Attend all Executive committee meetings on a daily/weekly and monthly basis.
- Ability to analyze and achieve all financial and labor goals.
- Ability to actively work on the kitchen line and expedite when needed.
- Any and all other work as required to complete the primary purpose of the position
Qualifications:
Required Prior Experience:
- 4 years of experience as a Executive chef with a strong background in banquets
- Proven leadership skills
- Technical proficiency and ability to demonstrate extensive knowledge of food preparation methods.
- Experience in computing discount, interest, profit, and loss; commission, markups, and selling price; ratios, proportions, and percentages; surface, volumes, weights, and measures.
Preferred Licenses/ Certification:
- Certification as "Executive Chef" or culinary degree from recognized culinary institute
Workday
Physical:
- Standing, bending, lifting, reaching, pushing pulling
- Lifting up to 50lbs occasionally
- Lifting up to 25lbs regularly
Other:
- Must be flexible with respect to working days, early mornings, evenings, nights, weekends, and holidays.
