Executive Chef

Job Description

Job Description

SUMMARY:

Be a leader and role model for all. Train and support the growth of existing employees. Conduct all interactions with the utmost respect and professionalism. Responsible for all food production and support bar beverage operations in the restaurant. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food costs and labor budgets. Maintain the highest professional food quality and sanitation standards.

Responsibilities:

• Cooks or directly supervises the cooking of items that require skillful preparation.
• Periodically visits the dining area when it is open to welcome guests
• Interview, hire, train, motivate and keep turnover to a minimum.
• Attend a weekly meeting with the management team.
• Implement and monitor planned goals.
• Collectively create menus, dinner, dessert, and daily specials.
• Develop quality and purchasing specifications.
• Select purveyors.
• Organize a delivery schedule.
• Develop a par stock.
• Maintain minimal working inventory.
• Assist in the Forecast of business levels.
• Manage market prices and availability.
• Monitor and maintain all equipment and storage areas.
• Develop and manage house recipes.
• Manager Serve Safe Certified and ensure all staff is following EHS standards as a minimum.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment and by working with supporting vendors.
• Identify vendors and maintain relationships and monitor pricing for effective quality balanced with cost control.
• Schedules, trains, mentors, 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.
• Ensures proper staffing for maximum productivity and high standards of quality, controls food and payroll costs to achieve maximum profitability.
• Support safe work habits and a safe working environment at all times
• Perform other duties as directed.

 
Marketing ‘Responsibilities:

• Develop current and new relationships with all local food artisans.
• Strive to utilize local, seasonal products as much as the menu dictates.
• Wine and food pairing.
• Fundraisers.
• Farmers market.
• Farm tours.
• Radio and Television appearances.