Executive Chef

Description The Executive Chef is responsible for managing the culinary team on a day‑to‑day basis for production of food and overall food quality. This includes constant communication with the staff, training staff on kitchen procedures, planning the production week and scheduling appropriately, working off‑site events, training, writing plans for large events, and visiting events to ensure quality. Responsibilities Execute breakfast, lunch, and special events. Conduct daily line checks and verify food items for quality before each meal service. Communicate any issues with food or service to staff and drive continuous improvement. Manage the culinary team ensuring completeness and accuracy of work; oversee Sous Chef, cooks, and dishwasher staff. Develop menus, conduct research and development of new culinary trends and ideas. Oversee menu testing, prototyping, and recipe compliance and generation. Complete weekly production sheets and schedule needs, forecast culinary production and events. Maintain cleanliness of the kitchen. Oversee culinary staff development, training, and team building plans. Manage inventory and ordering process. Assist General Manager in achieving financial goals through managing food cost. Attend regular culinary management meetings. Provide leadership as a working manager. Participate in interview, selection, and assessment of talent. Set performance expectations, work hours, and manage delegation of responsibility. Provide coaching, training, and development opportunities. Resolve employee concerns, escalated issues, and grievances. Assist General Manager with conducting annual employee evaluations. Other Duties And Responsibilities Additional projects and assignments as needed. Provide leadership as a working manager at events. Develop training programs and materials. Supervisory Responsibilities Participate in interview, selection, and assessment of talent. Set performance expectations, work hours, and manage delegation of responsibility. Makes hiring, firing, and promotional decisions. Provide coaching, training, and development opportunities. Resolve employee concerns, escalated issues, and grievances. Job Requirements Bachelor’s degree in culinary or hospitality. Equivalent work experience in the industry acceptable. Five or more years culinary experience required, large kitchen strongly preferred. Prior management experience strongly preferred. ServSafe Manager and allergen certification preferred; if the individual does not hold these, must be willing to obtain them through our ServSafe training program. Advanced knowledge of food preparation practices. Ability to prepare wide range of culinary offerings. Ability to teach/train other staff how to execute food preparation. Must possess excellent computer skills. Requires good communication skills, both verbal and written. Must project a professional demeanor, pleasant personality, positive attitude, neat and well‑groomed appearance. Ability to maintain and build relationships with existing and potential clients, as well as industry contacts. Job Benefits Full‑time team members are eligible for medical, dental, vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at‑work dining perks, flexible schedules, generous PTO, and a total rewards program; employee assistance program available. Part‑time team members are eligible for 401(k) with company match, at‑work dining perks and employee assistance program. Location‑specific perks may include wellness programming, on‑the‑job training, corporate‑hosted courses, certifications and team events. Employment Details Department: Hanon – Full Time – Location: Hanon – Reporting To: Bryce Imhoff – Compensation: $50,000 – $60,000 / year #J-18808-Ljbffr Continental