Job Title: Executive Chef
Department: Back of House
Reports To: Food and Beverage Director
Summary: The Executive Chef is responsible for overseeing the daily operations of the kitchen. The primary goal is to lead and inspire kitchen staff in the creation of culinary excellence. The Executive Chef is responsible for designing menus, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity and stepping in to help wherever needed.
Duties and Responsibilities:
- Hire and train staff to prepare and cook all menu items
- Monitor, coach and motivate kitchen staff
- Establish clear performance expectations and enforce best practices for safety and sanitation in the kitchen
- Complete necessary paperwork and communicate payroll, onboarding, termination and personnel changes to HR
- Conduct annual performance reviews
- Code invoices to the correct accounting code/department
- Create innovative recipes to regularly update menus and design plate presentation for dishes to match the theme of the restaurant
- Source unique local ingredients and evaluate pricing for maximum purchasing efficiency
- Organize budgets and finances for the kitchen
- Forecast and schedule labor to stay within established budget guidelines and minimize overtime
- Ensure efficient, cost-effective operation and profitability of food production
- Ensure that food products and presentation are of the highest quality and served in a timely manner
- Estimate food consumption, place and/or approve food and supply orders
- Inspect all preparation and cooking equipment on a regular basis to ensure they are kept clean, sanitary and in operating order
- Monitor holding and storage operations, stocking and food rotations to ensure food service standards are met
- Incorporate feedback from staff and guests to make improvements or resolve issues
- Prepares reports concerning food cost, payroll expenses, inventory and department expenses
- Assists in performing kitchen duties
- Stay up to date on industry trends and popular concepts
- Report to maintenance needed repairs or unsafe conditions
- Perform other duties as assigned
Requirements:
- Must have a minimum of 5 years of culinary experience and/or a culinary degree
- Ability to stand for prolonged periods of time with or without accommodation
- Strong communication skills
- Must be Servsafe certified
Skills and Abilities:
- Problem Solving - Identifies and resolves problems in a timely manner
- Reasoning - Uses reason and understanding when dealing with difficult situations
- Customer Service - Responds promptly to customer needs and solicits customer feedback
- Interpersonal Skills - Maintains confidentiality
- Teamwork - Contributes to building a positive team spirit
- Ethics - Treats people with respect
- Organizational Support - Follows policies and procedures
- Planning/Organizing - Uses time efficiently
- Professionalism - Reacts well under pressure and accepts responsibility for own actions
- Quality - Demonstrates accuracy and thoroughness. Applies feedback to improve performance
- Quantity - Completes work in timely manner
- Safety and Security - Observes safety and security procedures. Uses equipment and materials properly
- Adaptability - Adapts to changes in the work environment. Able to deal with frequent change, delays, or unexpected events
- Attendance/Punctuality - Is consistently at work and on time
- Dependability - Follows instructions, responds to management direction
- Initiative - Asks for and offers help when needed
Physical Demands and Work Environment
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel and talk or hear. The employee is frequently required to walk and reach with hands and arms. The employee must regularly lift and /or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. The employee is occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually moderate.
*These are the minimum requirements for effective job performance, these duties are subject to change based on the needs of the company
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