Executive Chef

Summary: The Executive Chef is responsible for leading our culinary team to deliver an exceptional dining experience. This role reports directly to the General Manager and involves overseeing daily kitchen operations, menu development, cost control, stewarding, and ensuring the highest standards of food quality and safety. Responsibilities Plans menus and utilization of food surpluses taking into account the probable number of guests, marketing conditions and popularity of various dishes. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in a prescribed manner. Tests cooked foods by tasting and smelling them. Responsible for establishing the purchasing cycle and adhering to accounting policies and principles Work with Director of Sales and Marketing on marketing programs to include cooking demonstrations, local and international events Interview, select, train, supervise, counsel employees in the department. Lead, coach, develop, train, and maintain a professional and positive workforce. Ensure all services to guests are conducted in a highly professional and efficient manner. Ensures that level of quality, portion control, and plate presentation is adhered to consistently. Monitors and maintains line plating and quality. Manage line cooks. Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures Establishes par levels for supplies and equipment; monitors and maintains proper inventory levels; authorizes purchase orders for supplies and equipment. Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision. Establishes procedures, prepares and coordinates schedules, and expedites workflow. Perform month-end inventories. Ensures all necessary reports and forms are completed daily. Possesses and maintains through industry and stays abreast of industry trends; communicates/incorporates information to ensure kitchen remains current. Prepare weekly schedule for all kitchen in accordance with business needs, avoiding over staffing and overtime. Performs other duties as assigned by manager. Requirements QUALIFICATIONS Five to six years related experience or equivalent. Current knowledge of regional and national trends in food and beverage. Thorough knowledge of all food preparation techniques and styles. Demonstrated proficiency in supervising and motivating subordinates. Basic competence in subordinates’ duties and tasks. Passion, enthusiasm, focus, creativity, and a positive outlook. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Good judgement with the ability to make timely and sound decisions. Must be able to speak, read, write, and understand the primary language(s) used in the workplace. Commitment to excellence and high standards. Ability to use personal computers. Acute attention to detail. Strong organizational, problem-solving, and analytical skills. Ability to manage priorities and workflow Ability to effectively communicate with people at all levels and from various backgrounds in a positive and professional manner. Must provide valid document(s) to work in the US. Must meet legal age requirements for the position. EDUCATION Graduate of an accredited culinary program or apprenticeship. Certification by the American Culinary Federation preferred. High school diploma or equal to a GED. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met successfully to perform the essential functions of this job. Reasonable accommodations made to enable individuals with disabilities to perform the essential functions. Must be able to lift 25 Ibs. Must be able to stand and walk for long periods of time. LANGUAGE SKILLS Must speak and communicate in English. Must be able to clearly communicate with guests, management and coworkers. Bilingual skills a plus. CERTIFICATES & LICENSES Food Handler Certificate. GROOMING & UNIFORM Employee must wear uniform at all times during scheduled hours. Hair must be clean and kept at a reasonable length. All Culinary personnel must wear their hair tied back. No extreme dying or bleaching of hair is permitted. Fingernails must be clean and well-trimmed at all times. Antiperspirant or deodorant must be worn. Any self-inflicted offensive marking (tattoo) on the body cannot be observed by the public. Nametags must always be worn, unless your department has a specific policy to the contrary. Pay: $85k to 95k annually #J-18808-Ljbffr