Executive Chef

Title: Executive Chef Reports To: Director Food & Beverage Department: Food & Beverage Summary Responsible and accountable for leading the culinary team to execute the restaurant menu, as documented by the Company, to the highest quality standards. Also responsible for completing kitchen performance, quality, health, and safety documentation as required by the Company. Will work closely with the F&B Manager and Restaurant Manager to ensure the entire F&B department is working as a cohesive team. Responsibilities Ensures that the menu, as set forth by the Corporate Director of F&B, is being executed as documented and to the highest quality standards. Ensures that all culinary staff adheres to defined company recipes and plate presentation in order to deliver an exceptional guest experience. Ensures culinary team is working as a cohesive unit to provide the highest level of quality and service as defined in the Company Handbook. Responsible for direct leadership, coaching and mentoring of the culinary team in their respective technical responsibilities to ensure all kitchen staff is trained in proper cooking techniques and sanitation guidelines. Covers the Lead Cook days off by spending dedicated time and effort on the cooking line to ensure operations continue to meet expectations. Assists the F&B Manager in the recruiting, interviewing and hiring of the culinary team. Works with the Leads to ensure all new hire and continuous on-the-job training programs are being followed, which includes recipe knowledge, proper cooking techniques, sanitation guidelines, and service standards to deliver an exceptional guest experience. Responsible for managing labor costs according to the labor schedules provided by the F&B Manager. Responsible for assisting the F&B Manager with compilation and receiving of food orders. Responsible for monitoring the daily COGS sheets and labor costs to company standards. Responsible for compiling, monitoring, and distributing the F&B Data Sheet and kitchen logs/checklists. Ensures compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances. Maintains professional image, including sanitation and cleanliness, proper uniforms and appearance standards. Understands company’s Health and Safety standards, ISO (Environmental & Quality) management systems, policies, goals, and initiatives and meets the specific responsibilities within these areas. Other duties per Duties Checklist and as requested. Position Requirements Must be self‑motivated with the ability to perform with the highest professional and ethical standards. Must respond well to a changing work environment and be able to perform at the highest level with minimal supervision. Must possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations. Must have excellent analytical and problem‑resolution skills with the ability to proactively recommend solutions. Must demonstrate effective written and verbal communication skills. Intermediate computer skills with Microsoft Office. Excellent customer service and people skills. Majority of shift will be spent on feet in a fast‑paced environment, in close proximity to other people, and will involve frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally. Knowledge and Experience Education: Bachelor’s degree from an accredited college or university in Hospitality, Culinary or related field. Experience: Minimum 5 years F&B Management experience. POS experience. Manager ServeSafe certification required. Expectations Spend the majority of the day observing the culinary team with an emphasis on commitment to meeting the company’s expectations of excellence. In addition, focus on identifying operational efficiencies and training opportunities for employees but more importantly, identify opportunities and coach the Kitchen Leads so that service expectations are being met. Review COGS worksheet on a daily basis to ensure accuracy. Daily review of payroll and invoice accuracy. Review, follow‑up, and sign‑off on all F&B logs. Review performance data sheets with the Corporate Director of F&B on a weekly basis to identify areas needing improvement. Work with the F&B Manager to identify food ordering needs. Oversee the receiving of the food orders to ensure 100% accuracy. Meet with the F&B Manager on a weekly basis to review all plans, goals, and deadlines. In the Lead’s absence, the Kitchen Manager is expected to cover those shifts during peak times. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status and all other status protected by law. #J-18808-Ljbffr