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 Chef leadership role
• High school diploma or equivalent required
• 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

Scope

Reports to: General Manager

FLSA Status: Exempt

Working Conditions

• Will often be required to work nights, weekends and holidays.

Certification and/or License Requirement

• Food service permit as required by local or state government agency.
• ServSafe certification must be obtained within 30 days of hire.

Physical / Cognitive Activities

• Majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts.
• Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions.
• A great deal of reasoning and thinking skills are required when reviewing budgets, revenues, inventories and requisitions.
• A vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities.
• Mathematical skills such as profit/loss concepts, percentages, and variances are used often.

Job Type

Full-time

Benefits

Commensurate with experience

Pay

TBD

Schedule

TBD