Executive Chef

Culinary

• Work hands on monitoring production procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
• Supervise Sous Chefs to ensure all daily and weekly standards operating procedures, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning.
• Work on ongoing, seasonal or new menu development as necessary.
• Train and educate staff on new and seasonal menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
• Develop production methodologies to increase efficiency, productivity, quality and/or consistency in commissary.
• Oversee all production areas ensuring training & monitoring for sanitation and food handling in commissary.
• Conduct Daily and Weekly recaps with necessary chefs and managers to plan and forecast all aspects of production.
• Prepare, cook and package food for store delivery.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Report to work at the scheduled time, neatly groomed and in the correct uniform.

Human Resources

• Hiring, coaching & counseling and conducting performance evaluations of direct reports.
• Develop, train and mentor direct reports.
• Act as a resource to them as well as other Warehouse employees.
• Monitor and oversee Sous Chef’s to ensure that they are developing and training their direct reports.
• Monitor and oversee Kitchen hourly employees in all areas of job execution and performance management.
• Responsible for recommending or conducting disciplinary action, including termination, of culinary when necessary according to HR company standards.
• Develop and conduct training for kitchen employees; including but not limited to SOP’s, sanitation & food handling, menu standards, presentation, cooking techniques, catering cooking and displays, etc.
• Instill a positive Company Culture, build morale and create an on-going positive work environment utilizing established as well as newly developed initiatives.

Financial/Labor Costs

• Accountable for meeting budgets for food, labor, and direct operating expenses as they pertain to the culinary operations.
• Ensure proper portioning, preparing and serving quantities are accurate in order to maintain food costs.
• Responsible for creating weekly kitchen labor schedules for commissary staff, meeting labor budgets by utilizing forecasting tools.
• Maintain proper methods for counting and recording period end inventory.