Executive Chef

The Executive Chef is responsible for ensuring that the standards and quality of the food production and hygiene within the kitchen are maintained consistently at the highest level, this role is hands‑on and requires attention to detail along with a positive work attitude. The Executive Chef must be creative and proficient in all aspects of food preparation, understand and be proficient in labor control, and control food and operating costs and procedures. ESSENTIAL FUNCTIONS: Supervise the preparation of all food. Ensure all food is prepared as per food preparation requirements. Ensure meals are produced on time, and in sufficient quantities for the restaurant. Teach new staff the skills they require to perform their roles. Oversee and monitor the work of kitchen staff to ensure all tasks are completed as required. Modify or create new menus which meet the quality standards. Recruit and manage kitchen staff. Monitor operating budgets to ensure costs are controlled and kept within appropriate expense levels. DUTIES & RESPONSIBILITIES: Ensures restaurant meets or exceeds back of house budgeted goals including budgeted labor, food and other controllable costs. Responsible for meeting monthly and yearly food costs of goods and labor costs goals. Drives sales through creative and cost‑effective menu items. Maintain stock levels of all kitchen supplies. Oversee and supervise all kitchen staff. Ensure any staffing issues are resolved fairly and as quickly as possible. Perform administrative duties as assigned. Arrange for equipment repairs and purchases. Other duties as assigned by management. Benefits: Health Insurance* Dental Insurance* Vision Insurance* Supplemental Life and Disability Insurance* Paid Time Off (PTO) Employee Discounts Employee Meal Uniforms Working conditions: Office, professional work environment with a combination of indoors and some exposure to outdoors. Capacity to safely lift and carry items between 10 to 35 pounds. Non-permanent work schedule, schedule is flexible depending on business levels and occupancy. Essential physical requirement of sitting and standing for long periods of time, stooping and typing. Walking, using stairs, bending, and squatting. Exposure to constant hot environment – heat radiating from ovens, gas burning stove etc. #J-18808-Ljbffr