Executive Chef - Primary Food Group

Summary: The Executive Chef directs all aspects of the kitchen operations including guest service, accounting/budgeting, and inventory control. The Executive Chef directs all operations in alignment with the
direction of the General Manager. He/she will be responsible for quality service, meeting/exceeding financial goals, short and long term planning, and day to day operations. He/she will most importantly be responsible for being the creative and educational force behind the creation, execution, and consistency of excellent food along with the constant development, retention and growth of the kitchen staff. The Executive chef will accomplish this through total product knowledge, maintaining established food and labor percentages, and structured management controls.

Job Duties

• Costing and ordering of all food and non-alcoholic beverages
• Menu development to include: appetizers, entrees, sides, desserts, and catering - innovative and cutting edge products
• Think clearly, remaining calm and resolving problems using good judgment
• Maintain safety standards at all times
• Train, supervise, and coach all kitchen staff according to company standards
• Schedule and coordinate kitchen staff, ensure proper staffing for maximum productivity and efficiency
• Ensure high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times
• Follow documented recipes and maintain the high quality of food production, presentation, and taste that has been established in our company
• Monitor and coach staff on maintaining consistency in food quality
• Applying constant educational and corrective measures when managing the culinary staff
• Constantly utilize controls to minimize food and supply waste and eliminate theft
• Be well versed, capable, and consistent with regards to human resources procedures and documentation processes of progressive discipline

Skills/Qualifications

• B.S. Degree in Food Service Technology/Management or A.A. Degree in Culinary Arts
• Minimum four years of culinary management experience, preferably upscale restaurant experience
• Well developed leadership qualities
• Ability to work well under pressure
• In depth knowledge of the front of the house and its workings
• Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Proficiency in ordering, menu costing and labor forecasting
• Extensive knowledge in local and worldly cuisines
• Exceptional guest relations skills
• Computer skills
• Ability to work a flexible schedule
• Ability to motivate employees to be proficient at their jobs

Benefits:  

• 401K with employer match
• Competitive health insurance benefits (medical, dental and vision) available to members averaging only 24 hours per week
• HSA option available
• Supplemental insurance policies through AFLAC available
• Paid vacation, sick time and holidays
• Employee discount on food