Executive Chef

Responsibilities

• Ensures that the menu, as set forth by the Corporate Director of F&B, is being executed as documented and to the highest quality standards.
• Ensures culinary staff adheres to defined company recipes and plate presentation in order to deliver an exceptional guest experience.
• Ensures culinary team is working as a cohesive unit to provide the highest level of quality and service as defined in the Company Handbook.
• Responsible for direct leadership, coaching and mentoring of the culinary team in their respective technical responsibilities as to ensure that all kitchen staff is trained in proper cooking techniques and sanitation guidelines.
• Covers the Lead Cook days off by spending dedicated time and effort on the cooking line ensuring operations continue to meet expectations.
• Assists the F&B Manager in the recruiting, interviewing and hiring of the culinary team.
• Works with the Leads to ensure all new hire and continuous on the job training programs are being followed which includes recipe knowledge, proper cooking techniques, sanitation guidelines, and service standards in order to deliver an exceptional guest experience.
• Responsible for managing labor costs according to the labor schedules provided by the F&B Manager.
• Responsible for assisting the F&B Manager with the compilation and receiving of food orders.
• Responsible for monitoring the daily COGS sheets and labor costs to company standards.
• Responsible for compiling, monitoring, and distributing the F&B Data Sheet and kitchen logs/checklists.
• Maintain professional image, including sanitation and cleanliness, proper uniforms and appearance standards.
• Understand company’s Health and Safety standards, ISO (Environmental & Quality) management systems, policies, goals, and initiatives and meet the specific responsibilities within these areas.

Requirements

• Must be self motivated with the ability to perform with the highest professional and ethical standards.
• Responds well to a changing work environment and able to perform at the highest level with minimal supervision.
• Possesses strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations.
• Demonstrates excellent analytical and problem resolution skills with the ability to proactively recommend solutions.
• Demonstrates effective written and verbal communication skills.
• Intermediate computer skills with Microsoft Office.
• Excellent customer service and people skills.
• Majority of shift will be spent on feet in a fast-paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally.

Knowledge and Experience

• Education: Bachelor’s degree from accredited college or university in Hospitality, Culinary or related field.
• Experience: Minimum 5 (five) years F&B Management experience, POS experience, Manager ServeSafe certification required.