Executive Chef

Job Description

Job Description

The Executive Chef’s role is to efficiently operate the kitchen staying within the budget and labor standards.

• Responsible for writing a schedule to cover all stations all days within the labor budget.
• Establish and reinforce standards for cleanliness of kitchen and quality of food coming in the door and being prepared.
• Have knowledge of the weekly projections and have plans in place to meet projections.
• Perform monthly inventory accurately and efficiently.
• Has a good standing relationship with vendors.
• Has knowledge of ordering and ability to stay within weekly purchasing budget, keeps pars updated according to the day of the week and season.
• Hires qualified kitchen personnel according to our needs. Sets standards for training and provides support for all employees.
• Completes performance reviews, station reviews and has a plan for ongoing training/cross training.
• Executes progressive discipline.
• Writes and validates prep sheets.
• Completes and oversees both am and pm line checks.
• Keeps all recipes up to date in the prep books.
• Keeps track of waste for monthly inventory purposes.
• Has daily/weekly/monthly cleaning plans.
• Develops weekly food plans.
• Knows who to contact if there are maintenance issues with any kitchen equipment and keeps logs of repairs and maintenance.
• Passes on food knowledge to all employees, attends pre-shifts.
• Has good communication about menus changes, 86’ed items and product changes.
• Serv Safe, Tips, Allergy and Choke Safer certifications must be up to date.

Audits ticket times to ensure they are within company standards.