Executive Chef

Essential Responsibilities

• Lead a team of culinary professionals focused on quality of product, consistency, and development.
• Lead all roll out programs to the menu, seasonal items, and recipe changes.
• Develop all Sous Chefs and kitchen crew for cross training and promotion through daily feedback and annual performance reviews.
• Ensures that all food products meet company recipe specifications for preparation and quality.
• Oversees the pass and approves dishes before they go to guest tables.
• Completes opening and closing duties as assigned to set up the day for success.
• Maintains cleanliness, sanitation and organization of assigned station and service areas.
• Troubleshoots any deficiencies of food items and/or any maintenance needs or safety hazards.
• Writes/Approves the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures.
• Monthly End of Period inventory (all kitchen).
• Interfaces and communicates with GM on financial responsibilities, results and recipe adherence.
• Creates and is responsible for execution of corrective action plans for kitchen.
• Interviews and selects new kitchen crew.
• Interacts with Guests - table visits, concerns, special requests.
• Ledds and is responsible for MIT training (classroom).
• Ledds all kitchen crew meeting.

  Essential Skills/Experience

  • Minimum of 21 years of age.
  • 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $8M).
  • High school graduate.
  • Culinary training.
  • Ability to analyze financial reports.
  • Ability to communicate verbal and written English with Guests, management and co-workers.
  • Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
  • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
  • Ability to lift up to 40 lbs., 10-20 is typical.
  • Ability to carry up to 120 feet.
  • Ability to reach up to 6 feet, 4 is typical.
  • Ability to work off counter heights of 36 - 42 inches.
  • Ability to move through 24 inch aisles and spaces as small as 12 inches.