Executive Chef

Position Summary

A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution.

Primary Accountabilities

• Direct kitchen operations, including food preparation, cooking, and cleanup.
• Assign tasks; supervise chefs and cooks in the preparation and presentation of food.
• Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively.
• Resolve issues as they arise so that customers continue to receive their orders in a timely manner.
• Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen.
• Plan menus and set prices making adjustments as needed based on the availability of ingredients.
• Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers.
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment.
• Direct monthly inventory.
• Maintain vendor relationships.
• Recruit, hire, and train chefs, cooks, and kitchen staff.
• Maintain kitchen equipment; schedule repairs and additional maintenance as needed.
• Perform all duties as assigned

Knowledge, Skills & Abilities

• Education/Certifications: Associate degree in culinary arts or equivalent required.
• Experience: Five years of hospitality or related experience.
• Skills/Competencies: Ability to inspire, develop and mentor employees for personal and professional growth. Demonstrated Time Management excellence. Computer Skills -- MS Office, Scheduling Software. Well-versed in Store Operations, Finances, and Ethical Business Practices. Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs.

Physical Requirements

• When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate.
• The employee is occasionally required to lift and/or move up to 50 pounds.
• Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.