Executive Chef

Reports to: General Manager/COO

Supervises: All Kitchen Employees

Classification:

Education and/or Experience

• Bachelor's degree in Culinary Arts and/other Hospitality Management or related experience

Job Knowledge, Core Competencies and Expectations

• Exceptional cooking
• Planning and directing food preparation and culinary activities
• Modifying menus or create new ones that meet quality standards
• Estimating food requirements and food/labor costs
• Develops food purchase specifications and standard
• Maintains food quality and sanitation
• Ability to pair/match wine and food and develops a wine list with the Food and Beverage
• Knowledge of and ability to perform required role during emergency

Job Summary (Essential Functions)

Responsible for all food and pastry production, including that sold in restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervises production and pastry staff. Develop

and monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards.

Job Tasks/Duties

• Hires, trains, supervises, schedules and evaluates the work of management staff in the food and pastry production departments.
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Arrange for equipment purchases and repairs
• Rectify arising problems or complaints
• Give prepared plates the "final touch"
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards.
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and members/guests
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and
• Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident-prevention principles.
• Develops standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are
• Attends food and beverage staff and management meetings
• Consults with the banquet function committee about food production aspects of special events being
• Cooks or directly supervises the cooking of items that require skillful
• Evaluates food products to assure that quality standards are consistently
• Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests.
• Plans and manages the employee meal
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and
• Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, rewards and disciplines staff in a fair and legal manner.
• Recommends compensation rates and increases for kitchen
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and
• Provides training and professional development opportunities for all kitchen
• Ensures that representatives from the kitchen attend service line-ups and meetings.
• Motivates and develops staff, including cross-training and promotion of
• Periodically visits dining area to welcome
• Hosts taste panels to assess feasibility of proposed menu
• Reviews and approves product purchase
• Establishes buffet
• Maintains physical presence during times of high business
• Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains MSDSs in easily accessible location.
• Understands and consistently follows proper sanitation practices including those for personal
• Undertakes special projects as assigned by the Food and Beverage

Licenses and Special Requirements

• Certification from American Culinary Association or other professional hospitality
• Food safety

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive
• Work in hot, humid and noisy