What are the responsibilities and job description for the Executive Chef position at Shunk Gulley?
Executive Chef Job Description
Position Title: Executive Chef
Department: Culinary / Kitchen
Reports To: General Manager / Food and Beverage Director
Location: 30A Santa Rosa Beach
FLSA Status: Exempt
Salary: 100,000.00 Plus Potential
Work Week: 5 Shifts with 2 Days off
Work Hours: 50-55 Hours a week
Position Summary:
The Executive Chef is responsible for overseeing all kitchen operations, menu creation, food preparation, staff management, and ensuring the quality and consistency of food production. This role requires a highly skilled culinary leader with a passion for excellence, attention to detail, and the ability to inspire and lead a team in a fast-paced environment.
Key Responsibilities:
1. Culinary Leadership:
4. Staff Management & Training:
Qualifications:
Education & Experience:
Working Conditions:
Note: This job description is intended to provide a general overview of the responsibilities and qualifications of the Executive Chef. Duties and expectations may vary depending on the specific needs of the establishment.
Position Title: Executive Chef
Department: Culinary / Kitchen
Reports To: General Manager / Food and Beverage Director
Location: 30A Santa Rosa Beach
FLSA Status: Exempt
Salary: 100,000.00 Plus Potential
Work Week: 5 Shifts with 2 Days off
Work Hours: 50-55 Hours a week
The Executive Chef is responsible for overseeing all kitchen operations, menu creation, food preparation, staff management, and ensuring the quality and consistency of food production. This role requires a highly skilled culinary leader with a passion for excellence, attention to detail, and the ability to inspire and lead a team in a fast-paced environment.
1. Culinary Leadership:
- Lead and manage the kitchen team, including sous chefs, line cooks, and kitchen staff.
- Oversee food preparation and presentation to ensure quality, consistency, and adherence to recipes and standards.
- Set culinary standards and maintain the highest level of food quality, taste, and presentation.
- Develop, test, and implement new menus or seasonal specials based on customer preferences, market trends, and cost efficiency.
- Design creative and innovative menus while considering food cost, seasonal availability, and dietary requirements.
- Ensure that the menu aligns with the concept and goals of the establishment.
- Collaborate with management on menu pricing and food costing to maintain profitability.
- Ensure compliance with health and safety standards in the kitchen, including proper handling, storage, and preparation of food.
- Maintain proper sanitation procedures and cleanliness throughout the kitchen.
- Train staff on food safety practices and ensure proper food handling techniques are followed at all times.
4. Staff Management & Training:
- Hire, train, and mentor kitchen staff, ensuring they understand and meet company standards.
- Create and maintain staff schedules, ensuring adequate coverage during peak hours.
- Conduct performance reviews and provide feedback to enhance staff development.
- Foster a positive work environment and promote teamwork and professional growth.
- Manage food inventory, order supplies, and ensure stock levels are maintained.
- Control food costs by managing portion sizes, minimizing waste, and optimizing ingredient usage.
- Monitor and analyze kitchen expenses and develop strategies to reduce costs while maintaining quality.
- Work closely with front-of-house management to ensure smooth communication between the kitchen and dining room.
- Handle customer complaints or special dietary requests promptly and professionally.
- Collaborate with vendors and suppliers to source high-quality ingredients at the best prices.
- Oversee kitchen operations, ensuring efficiency, productivity, and adherence to timelines.
- Maintain kitchen equipment and ensure they are in working condition.
- Stay updated on culinary trends and continuously innovate the kitchen’s offerings.
Education & Experience:
- Culinary Arts Degree or equivalent experience preferred.
- Minimum of 5 years of experience in a culinary leadership role, such as Sous Chef or Executive Chef.
- Proven experience in managing kitchen operations, menu development, and food costing.
- Experience in high-volume kitchens or fine dining establishments is a plus.
- Strong leadership, team management, and organizational skills.
- Excellent culinary knowledge, with proficiency in a variety of cooking techniques.
- Ability to work under pressure and manage multiple tasks at once.
- Exceptional attention to detail and creativity in food presentation.
- Strong understanding of food safety and hygiene regulations.
- Excellent communication and interpersonal skills.
- Ability to manage budgets and control food costs effectively.
Working Conditions:
- Must be able to work nights, weekends, and holidays.
- Fast-paced environment requiring multi-tasking and strong problem-solving abilities.
- Physical demands include standing for extended periods, lifting, and moving heavy items.