Executive Chef

Essential Functions

• Plans for, recruits and interviews kitchen applicants.
• Provides new co-worker orientation, training and cross training to assure continued development of knowledge and skills.
• Trains Heart of House co-workers in food production principles and assures that all recipes and food production principles and practices are followed.
• Provides outstanding food presentations consistently, incorporating color, proper flavor pairings, and portion sizes.
• Performs frequent checks to ensure consistent high quality of food preparation and presentation.
• Makes recommendations for menu changes and new recipes; uses the best and freshest ingredients available, including products that are currently in season.
• Earns the respect of the kitchen staff and gains the reputation of an approachable, supportive leader.
• Follows corporate and unit level procedures as well as the executive chef’s instructions.
• Complies with all health department regulations and enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen.
• Enforces safe work habits and contributes to the safety first environment in the Heart of the House.
• Coaches and gives instruction to kitchen personnel in the fine points of cooking including proper execution and plating of all dishes.

Position Qualifications

• A passion for and knowledge of food and beverage trends is required.
• Broad knowledge of product availability, sourcing, equipment technology, food preparation, and storage techniques is needed.
• Satisfactory physical and mental health to perform the requirements of the job, and to work with the public in compliance with applicable foodservice health and safety regulations.
• Able to perform the essential functions of the assigned position with or without reasonable accommodation, and within company policy.
• Able to operate kitchen appliances and equipment in a safe manner.
• Possess advanced knife skills.
• Able to stand and walk for up to eight (8) hours during a shift (with limited breaks); carry up to 30 lbs. and exert up to 50 lbs. of force without straining; and sustain repetitive motions of legs, feet, waist, back, shoulders, arms, wrists, hands and fingers.
• Must have outstanding communication, organizational and time management skills, including the ability to make sound decisions quickly.
• Must be able to work weekdays, weekends and holidays.
• Capable of multi-tasking, leading and communicating with others, able to express and exchange ideas in spoken and written English in an above average manner.
• Basic math proficiency.
• Demonstrate positive supervision and leadership abilities to motivate co-workers to meet and exceed guest service standards.
• Experience Good organizational skills for dealing with diverse duties and staff.
• Five years experience in fine dining high volume environment.
• Progressively responsible industry and culinary management experience is required.
• Strong interpersonal skills and communication skills including oral and written skills.
• Commitment to hospitality and service excellence.
• Effective management skills to motivate and develop co-workers.
• Possession of food certifications as required by local, state and federal law.
• Licenses/Certifications Current Local/State Food Handler’s Training Certifications as required.
• Computer Skills: Competency in POS (Micros), scheduling software, Microsoft Office and any department-specific systems in use.
• Education: Culinary degree is desirable, a combination of practical experience and education would be considered as an alternative.

Salary Range

$100,000 - $110,000/annual