What are the responsibilities and job description for the Executive Chef position at Pearl Nantucket?
Located in the heart of downtown Nantucket, The Pearl celebrates modern Japanese coastal cuisine set in an elegantly vibrant space. A second generation of hospitality, leadership and culinary excellence operate The Pearl, translating the passion and perseverance of the former owners to current diners. With its swoon worthy cuisine, and an enchanting atmosphere, The Pearl offers both elevated dining and an inviting bar scene for locals and visitors.
The position of Executive Chef requires both ambition and aptitude to oversee all culinary operations. Working in partnership with the General Manager, the Executive Chef will focus on team leadership, menu development & execution, care of the kitchen space, and collaborative work with other team members, creating financial and cultural success. The Executive Chef is passionate about getting the details right, continually improving, meeting all established standards for food quality and safety, and inspiring a team of developing culinary professionals.
The Executive Chef will have the opportunity to work in an environment fostering an innovative approach to restaurant operations that encourages initiative and leadership. This person will work with highly talented people who are extremely passionate about their craft. In addition to on-the-job training and support from the GM / Managing Partners, this position will have leadership & professional development growth opportunities. Other benefits include a year-round salary, with peak business volume in June-September, housing stipend, and medical / dental / vision insurance.
Core Responsibilities
- Lead the development of all menus and service periods, across the restaurant and private events
- Ensure the quality of the food offered by the restaurant is of the highest standard, reflective of culinary identity and restaurant execution needs
- Present seasonal, regular menu changes, with thought given to food creativity, cost, and execution of each dish. Incorporate Sous Chefs into menu development in a meaningful, professional, and growth-oriented manner
- Commit to teaching all incoming staff knife skills, cooking techniques, food safety and other necessary skills
- Establish the mise en place for each station as needed per shift and supervise staff to ensure the quality of the food coming from their station
- Run the kitchen in line with established financial standards, including food and labor costs, repairs & maintenance budgets, and established sales goals
- Keep the restaurant compliant with all applicable health codes and regulations
- Design and regularly update the restaurant’s food menus and develop recipes in conjunction with the General Manager
- Write, maintain, and train staff on the recipe book
- Oversee food orders, inventory, and relationships with vendors, and maintain an appropriate inventory based on volume
- Be the voice of the kitchen in pre-meal briefings and provide information on products, techniques, and the provenance of what we serve
- Display commitment to volume-oriented service with precise execution
- Participate in and help oversee private events and The Pearl marketing opportunities
- Other responsibilities as assigned.
Team Management Responsibilities
Strategic Business Responsibilities
Required Education, Training, Knowledge and Experience
Work Environment