Executive Chef

The Executive Chef is responsible for achieving consistent high-quality culinary outcomes through the daily execution of all culinary operations including onsite and offsite catering and food service across the Bars & Recreation channels. The Executive Chef leads the culinary department in food quality, production, kitchen culture, and team culture while developing people who produce exceptional food. Specific Job Responsibilities Provide daily mentorship and direction to the Sous Chef while developing and coaching Kitchen Crew Members. Collaborate closely with the Culinary & Catering Operations Manager to: Coordinate on-hand inventory with catering package requirements and place food, chemical, and paper supply orders. Assign team members to specific job functions using the staffing model, adjusting assignments as operational needs change. Oversee execution of the kitchen production schedule, making adjustments as needed to support successful catering and kitchen operations. Own the execution of all culinary operations while ensuring consistent quality, food safety, presentation, and guest satisfaction. Coordinate post-event follow-up, food overage management, equipment redistribution, and event breakdown. Coach and develop members of the culinary team while upholding production and sanitation standards, fostering accountability, professionalism, and continuous development. Partner with the Culinary & Catering Operations Manager to coordinate client requests, event tastings, special event logistics, equipment rentals, and the transportation of food, equipment, and the mobile. Collaborate with the Operations, Sales, FLT, and Marketing Teams to align culinary initiatives with organizational objectives. Lead food cost performance through production planning, inventory management, purchasing oversight, and waste reduction. Oversee and verify the completion of monthly food inventories with the culinary leadership team. Partner with the Facilities & Logistics Team to report maintenance concerns, coordinate repairs, and facilitate the transportation of food deliveries and pizza distribution. Support the Sous Chef in managing the packaged pizza program, including production scheduling, quality standards, and purchasing. Develop and maintain standardized culinary systems, recipes, and SOPs that improve consistency, scalability, and long-term operational performance. Conduct routine sanitation and food safety audits, ensuring timely completion of corrective actions. Support menu development, recipe implementation, and the documentation of production and operational standards under the direction of the Director of Culinary. Maintain regulatory compliance while building productive relationships with health authorities, distributors, and suppliers. Represent the culinary department through leadership of client tastings, special events, community #J-18808-Ljbffr