Executive Chef

Primary Responsibilities

• Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures.
• Responsible for selection, development and retention of talented culinary staff.
• Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently.
• If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action.
• Observe and coach workers in the daily operation of the kitchen to ensure quality and timeliness of product.
• Review guest and member surveys and feedback and determine appropriate plan of action if appropriate.
• Create and execute short term and long term operational and financial plans for the department to improve quality and financial results.
• Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws.
• Create menus as needed for events, custom events, daily features and so on.
• Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company.
• Maintain constant communication between departments and keep other departments informed about special programs and events.

Qualifications

• Previous experience in a large-scale Chef leadership role overseeing both a la carte and banquet operations.
• A high school diploma or equivalent required.
• A bachelor’s degree, Culinary degree or certificate preferred.
• Strong attention to detail, planning and organizational skills.
• Experience supervising others and leading a team.
• Strong verbal and written communication skills.
• Strong administration, ordering, inventory, invoicing experience required.
• A professional leader able to mentor and inspire team members.
• A professional collaborator as part of a senior team in a multi-department organization.
• A diligent focus on COS and COGS metrics.
• Impeccable cleanliness and Servsafe standards.