Head chefs oversee restaurants’ staff, food and budgets.
Executive Chef Job Description Template
Our company is looking for a Executive Chef to join our team.
Responsibilities:
- Maintain an up-to-date knowledge of competitors food production/offering;
- Be aware of state legislation in employment and industrial relations;
- Proactively address issues that impact food quality and guest service;
- Obtaining feedback on food and service quality, and handling customer problems and complaints;
- Ensure that level of quality, portion control, and plate presentation is adhered to consistently;
- Execute and promote the Accident Prevention Program to minimize liabilities and related expenses;
- Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner;
- Cost Control;
- Coordinate food operations with the other hotel departments to ensure efficient guest service;
- Receive and process all incoming food and supply stock;
- Build respectful relationships with every member of the team while holding them accountable and thoroughly training individuals;
- Be a face for Auberge culinary expertise, creating powerful positive impressions;
- Research market trends to develop creative menu selections and concepts;
- Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel;
- Recommend changes to the food product.
Requirements:
- Excellent record of kitchen management;
- 3-5 years of management experience in high-volume restaurants;
- Able to speak/understand Spanish preferred;
- Advanced knowledge of food profession principles and practices;
- Maintain a professional and welcoming attitude while at work to all guests and team members;
- Manhattan experience preferred;
- Will need to travel for training (paid for by the business);
- Proven leadership skills – developing, leading, and supervising junior chefs;
- Strong interpersonal and communication skills;
- Three years of experience in food service management;
- Proficiency using Microsoft Suite to monitor and track inventory and maintain recipe records;
- Continue to build on a positive culture within the restaurant;
- Must be available to work nights, week-ends, holidays as needed;
- Desire to work in a chef-driven environment with room for creativity;
- Must be authorized to work in the US on a full-time basis.