What are the responsibilities and job description for the Executive Chef - Southern Steak & Oyster - Nashville Airport position at First Meridian Services?
Job Description
Job Description
The Executive Chef is responsible for leading the kitchen team and overseeing all culinary operations. This role involves ensuring the highest quality of food preparation and maintaining strict food safety and sanitation standards. The Executive Chef manages kitchen staff, controls food costs, and collaborates with front-of-house management to deliver an exceptional dining experience. Strong leadership, creativity, and a commitment to excellence are essential for success in this role.
PRIMARY RESPONSIBILITIES
- Oversee daily kitchen operations to ensure smooth and efficient service.
- Manage and supervise kitchen staff, including hiring, training, scheduling, and performance evaluations.
- Ensure all dishes are prepared to the highest quality and consistency.
- Maintain high standards of food safety, sanitation, and hygiene in compliance with health regulations.
- Monitor food inventory and order supplies to ensure kitchen is well-stocked.
- Control food costs and manage kitchen budget effectively.
- Collaborate with front-of-house management to coordinate service and optimize guest satisfaction.
- Inspect kitchen equipment and arrange for maintenance and repairs as needed.
- Train kitchen staff on culinary techniques, food safety procedures, and kitchen operations.
- Monitor and evaluate kitchen staff performance, providing feedback and coaching as necessary.
- Ensure compliance with all restaurant policies, procedures, and standards.
REQUIRED SKILLS / ABILITIES
EDUCATION AND EXPERIENCE :
WORKING ENVIRONMENT
Airport : This position operates in a climate-controlled international airport environment. The temperature, volume of noise, and exposure to the public is outside the control of First Meridian Services, Inc. The position requires use of public spaces as provided by the airport.
Restaurant : This position may require frequent exposure to a restaurant or retail operation environment. Regular exposure to varying temperatures (hot / cold / freezing), fumes, vapors, industrial restaurant equipment, noise, and guests will be a common occurrence.
The nature of restaurant work requires the Executive Chef to possess certain physical abilities. Those listed here are representative of those that must be met by the employee to successfully perform this job. Most of the workday is spent standing or walking and working in close proximity to others. Eye-hand coordination, depth perception, finger dexterity, and functional vision and speech perception are required. Some bending, crouching, pushing / pulling and lifting / lowering of 20-50 lbs. Some repetitive motions with hands, wrists, or arms. Must be able to operate all equipment used in the restaurant. Some exposure to skin irritants, electrical equipment, and sharp instruments. Risk to these exposures is minimized by strict adherence to company standards, policies and procedures.
Physical Requirements
Frequency
Mental Requirements
Frequency
Bend
Occasionally
Communicate Orally
Constantly
Climb / Crawl
Occasionally
Evaluating
Frequently
Rarely
Perform Calculations
Occasionally
Kneel
Occasionally
Read / Comprehend
Regularly
Squat
Occasionally
Reason / Analyze
Regularly
Stand / Walk
Constantly
Write
Occasionally
BENEFITS & PERKS :
Salary : $75,000 - $90,000
