Executive Chef

Position Summary

The Executive Chef manages and oversees operations in the kitchen as well as the kitchen staff. This role plans the menu, liaises with suppliers, and controls the budget, and ensures the quality of kitchen operations.

Duties & Responsibilities

• Plan and direct food preparation and culinary activities.
• Modify menus or create new ones that meet quality standards.
• Works closely with Partners & Chef Partners on continued menu development.
• Manage the purchasing and quality of food items to ensure accuracy and freshness.
• Possesses knowledge of operational systems, which includes payroll, inventory and purchasing.
• Coaches and develops back-of-house employees by setting clear guidelines and expectations.
• Manage weekly food cost & inventories and employee payroll budgets.
• Meet or exceed budget expectations through controlling of P&L items.
• Monitors recipe accuracy, enforcing the use of proper weights and measures.
• Ensures all food meets the highest quality standards and is served on time.
• Arrange equipment purchases and repairs.
• Handle and store food products correctly (FIFO).
• Ensures Department of Health and company sanitation standards
• Ensures the general cleanliness of the heart-of-house, and the entire venue.
• Maximizing efficiency technology system(s) (i.e., Micros, Microsoft Office/Excel).
• Will partner with General Manager to assist with employee hiring, training & development, scheduling of the BOH team.
• Being a proactive, creative leader with high standards to help identify and create new organizational tools to drive efficiency and service the ultimate standard bearer.
• Possesses practical knowledge of the job duties of all supervised employees.
• Being an effective communicator to the team and to restaurant leadership and ownership.
• All other duties assigned.

Physical Requirements

• Must be able to stand and exert well-paced mobility for extended periods.
• Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks.
• Must be able to bend or lift 50 pounds or more.
• Exposure to hot kitchen elements or cleaning materials.

Skills/ Experience

• At least two (2) years’ experience in a full service, moderate to high volume restaurant.
• Exceptional communication skills
• Ability to focus and multitask and work well under pressure.
• Strong knowledge of culinary products and technique.
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Ability to work a flexible schedule including evenings, weekends, and holidays when required.