Executive Chef

Job Description

Job Description

Salary: $65,000-$85,000 DOE

Job Summary:

The Executive Chef is responsible for all aspects of Culinary Operations including hiring, training, and leading staff, menu development, food safety, and menu execution.

General Duties and Responsibilities:

• Celebrate community by connecting with guests and fostering kindness.
• Craft every detail with care, honoring quality and tradition.
• Create timeless experiences that make each visit memorable.
• Be a Creative Problem Solver-do whats needed to make the guest happy.
• Attend all scheduled staff meetings and supplemental training sessions, being attentive and taking notes when appropriate.
• Arrive to work on time and consistently follow shift schedule.
• Be familiar with and follow all safety protocol including emergency, COVID, health department/food safety, and alcohol awareness.
• Maintain a positive work atmosphere by acting and communicating in a manner that promotes harmony with guests, co-workers, and management.
• Perform additional duties as requested by management.

Specific Duties and Responsibilities:

• Responsible for organization and cleanliness of all food preparation areas as to maintaining established par stocks, prep levels, efficient production, appearance, and health code standards.
• Manage Line Cooks and Prep Cooks.
• Aids or assists wherever needed in any areas of the kitchen to ensure timely, smooth quality service. Ensures that all stations are properly staffed. Maintains communication with General Manager concerning upcoming events, holidays, and functions. Develops positive working relations with all departments.
• Maintain consistency of product with great attention to food quality, taste, and presentation. Responsible for the concept, creativity, revision, and implementation of all menus, with the direction of the Owner. Maintains current recipes, cost sheets, and prep sheets.
• Works with Purchasing liaison in regard to developing and maintaining specifications, ordering and requisitioning all food supplies and equipment. Conducts monthly physical inventories. Sees that all food products are properly received, handled, and stored. Is knowledgeable about the County Health Dept. Codes in this regard.
• Oversee all culinary administrative functions pertaining to payroll, scheduling, recruiting and the control of food and labor costs. Drafts and delivers performance evaluations in a timely manner. Assists with the maintenance, storage, and ordering of China, silver, and glassware.
• Maintain high employee morale and a good, reliable team; recruit, motivate and train cooks and utility persons. To organize an efficient flow of production and maintain minimum, but adequate staffing, meeting labor budget requirements.
• Ensure that high standards of dress and personal hygiene are maintained by all employees. Sets the example as it is related to speed, professionalism, cleanliness, and accuracy.
• Ensure proper maintenance and care is exhibited by all employees toward equipment furnished by the company.
• Attends and participates in Manager and departmental meetings.
• Able to make quick, intelligent decisions.
• Creating menus for the daily operation of the restaurant in addition to menus for special events.
• Responsible for any other duties as assigned by Manager or Owner.

Essential Duties and Responsibilities:

• A team player with a positive attitude.
• Quick and flexible learner.
• Attention to detail.
• Communication and collaboration skills
• Manage direct reports.
• Organize and review weekly progress.
• Flexibility and willingness to adapt to changes.
• Driven and self-motivated.
• Maintain customer privacy, behave with open-mindedness and cultural sensitivity.
• Contributes to long- and short-form integration proposals and topline concepts.
• Oversee operational software and operations.
• Support the team on all integrations and proposals.
• Planning, designing, and executing projects.
• Strong attention to detail and problem-solving ability.
• Implement quality assurance standards and provide accurate feedback.
• Ensure performance, reliability, functionality, and compatibility is up to company standards.
• Patience and the ability to maintain a professional demeanor.
• Performs other related duties as assigned.
• Enforce health and safety precautions.
• Follow all safety and state guidelines for preventing transmission of Covid-19 and other illnesses.

Qualification Requirements:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be detail oriented, possess strong organizational and time management skills and the ability to multitask. Ability to work a flexible schedule including weekdays, weekends, holidays, and nights.

• Understanding of quality standards and health & safety regulations.
• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Excellent sales and customer service skills.
• Excellent organizational skills and attention to detail.
• Excellent time management skills with a proven ability to meet deadlines.
• Strong analytical and problem-solving skills.
• Strong supervisory and leadership skills.
• Ability to prioritize tasks and to delegate them when appropriate.
• Ability to function well in a high-paced and at times stressful environment.
• Proficient with Microsoft Office Suite, Adobe, Google Suite, or related software.
• Ability to frequently lift, move and/or push up to 50 pounds without assistance.
• Ability to sit, walk, climb up and down stairs repeatedly for extended periods of time.
• Constant standing and bending.

Education and Experience:

• At least two years related experience preferred.
• Certified Food Protection Manager (CFPM) certification.