Executive Chef

Job Description

As an Executive Chef, you will be responsible for directing and potentially participating in the preparation, seasoning, and cooking of various food items, such as salads, soups, fish, meats, vegetables, and desserts. You will be responsible for menu planning, pricing, supply ordering, and maintaining records and accounts.

Job Duties and Responsibilities

• Direct and oversee the preparation, seasoning, and cooking of all menu items.
• Collaborate with other culinary team members to create innovative and appealing menu options.
• Price menu items and ensure all dishes adhere to established budgets.
• Order necessary supplies and ingredients, ensuring that inventory is maintained at appropriate levels.
• Develop and implement standardized recipes and portion controls.
• Ensure all culinary staff are in compliance with proper food safety and sanitation procedures.
• Collaborate with front-of-house staff to enhance guest satisfaction.
• Train and develop culinary team members, ensuring their continuous growth and success.
• Maintain accurate records and accounts, including food costs and labor costs.
• Continuously evaluate and optimize kitchen operations and procedures to drive efficiency and profitability.
• Complete additional tasks or responsibilities as assigned.

Work Experience

• Provides leadership to managers and professional associates
• Is accountable for the performance and results of multiple teams
• Develops departmental plans
• Decision-making is guided by department/district objectives
• Has 7 to 10 years of work experience
• Has at least 4 years of management experience

Competencies

Education

• Associate's Degree or Bachelor's Degree in Culinary Arts, Hospitality Management or a related field is preferred.
• Equivalent combination of education and experience will be considered.

Certifications

• Certifications may be required or preferred.