Executive Chef

Check out www.visitfranklinyard.com for an overview of Franklin Yard.  We are located just 10 minutes from South County and 20 minutes from Downtown STL in beautiful Columbia, IL.  Our exciting campus is home to the Main Street Abbey event and wedding venue, the Principal Hotel, Graphite Restaurant and Home Court Sports Bar.


Description


We are seeking an Executive Chef to oversee kitchen operations for Graphite Restaurant with anticipated opening Mid January 2025, ensuring the preparation and presentation of high-quality dishes. This individual should possess leadership, creativity, and management skills, while maintaining a strong focus on the kitchen's efficiency, cleanliness, and overall performance.
 

The Executive Chef is responsible for the overall leadership and management of the kitchen, including developing and executing the menu, overseeing food preparation, managing kitchen staff, ensuring food safety standards, and maintaining a clean and organized kitchen environment. You will work closely with the front-of-house team and management to ensure an exceptional dining experience for every guest. The ideal candidate will be a culinary leader with a creative vision, strong management skills, and a passion for fine dining.

Key Responsibilities:

• Menu Development & Innovation:

  • Design, develop, and refine the restaurant’s menu, incorporating seasonal ingredients and staying current with culinary trends.
  • Create special menus for events, holidays, and other occasions, ensuring diversity and innovation in every dish.
  • Oversee the testing and tasting of new dishes, making adjustments to ensure the highest quality.

• Kitchen Operations Management:

  • Supervise and coordinate kitchen staff, ensuring the smooth and efficient operation of the kitchen during service.
  • Manage food preparation, cooking, and presentation to ensure consistency and quality at all times.
  • Establish and maintain kitchen workflows, ensuring that tasks are delegated effectively and in a timely manner.

• Staff Leadership & Development:

  • Recruit, train, and mentor kitchen staff, including sous chefs, line cooks, prep cooks, and dishwashers.
  • Foster a positive and collaborative work environment, encouraging teamwork and professional development.
  • Conduct performance reviews, provide feedback, and implement development plans to elevate staff skills.

• Inventory & Budget Management:

  • Oversee inventory management, ensuring proper stock levels and ordering of ingredients and supplies.
  • Implement cost control measures, minimize food waste, and manage labor costs to maintain profitability.
  • Work closely with the purchasing department to ensure the timely procurement of high-quality ingredients and kitchen supplies.

• Quality Control & Consistency:

  • Ensure that every dish leaving the kitchen meets the restaurant’s high standards of taste, presentation, and quality.
  • Monitor food preparation and cooking techniques, ensuring consistency in all dishes.
  • Maintain food safety and sanitation standards to guarantee the health and safety of all guests and staff.

• Collaboration with Front-of-House & Management:

  • Work closely with the front-of-house team to ensure smooth communication between the kitchen and dining room.
  • Coordinate with the management team to create promotions, events, and specials that align with the restaurant’s concept and goals.
  • Address guest feedback, complaints, or special requests regarding food quality or preparation.

Qualifications:

• Experience:

  • Proven experience as an Executive Chef, Head Chef, or in a similar senior culinary role in a fine dining, upscale restaurant, or hotel setting.
  • Extensive experience in menu creation, kitchen management, and leading a large kitchen team.

• Skills:

  • Exceptional culinary skills, with a deep knowledge of food preparation, cooking techniques, and presentation.
  • Strong leadership and organizational abilities, with the capacity to manage and motivate a diverse kitchen team.
  • Ability to multitask, handle high-pressure situations, and maintain attention to detail in a fast-paced environment.
  • Excellent communication skills, with the ability to collaborate effectively with all restaurant staff.
  • Knowledge of food safety regulations, sanitation standards, and inventory management practices.

• Certifications:

  • Culinary degree or equivalent experience is preferred.
  • Food safety certification (e.g., ServSafe) required or must be obtained upon hire.

Benefits

Competitive Salary of /- 80k
Health, Dental, and Vision Insurance
10 Days Paid Time Off and 8 Holidays
401(k) match up to 4%
Opportunities for professional development and career growth

Salary : $75 - $85