Executive Chef

Executive Chef

Staff Management

• Hire, lead, train and manage the culinary team: Sous Chefs, Cooks, and Stewards, fostering a culture of excellence and efficiency.
• Create and manage staff schedules to ensure adequate coverage based on business needs.
• Conduct pre-shift meetings with the culinary team and engage teams to meet daily, weekly, monthly, and develop long-term goals.
• Maintain a friendly and professional rapport with team members and guests.
• Ensure that culinary team members are in clean uniforms when guest facing.
• Assign duties, monitor performance and provide ongoing coaching and professional development.
• Work closely with the Restaurant Manager to ensure coordination of service, meet hospitality standards and meet guest needs.
• Foster a positive work environment and promote teamwork.
• Promote F.O.R.T. Core Values.

Operations Management

• Open, manage, and close culinary operations at The Key Hotel’s new restaurant.
• Inventory Control: Source, order and rotate products and supplies, meet with vendors to ensure competitive pricing, and complete monthly inventory.
• Control food costs through effective inventory management, portioning and waste reduction.
• Maintain kitchen equipment and ensure operational efficiency.
• Respond to guest requests and address any issues promptly and professionally.
• Develop and curate an innovative seasonal menu, including creating new menu items and recipes, while ensuring offerings align with current industry trends and elevate the guest experience.
• Develop a staff training program.
• Assist with responsibilities of Daily Visual Management (DVM) Boards and KPI’s.

Culinary Excellence and Innovation

• Ensure flawless execution of cooking techniques, presentation and preparation.
• Knowledge of dry-aging techniques and inventory management.
• Engage with guests, VIP guests and special event attendees.
• Innovate and create new menu items.

Standards of Performance

• Strong leadership and management abilities with an excellent work ethic.
• Excellent communication and interpersonal skills.
• Organized and skilled at multi-tasking.
• Customer service oriented and problem-solving skills.
• Knowledge of food safety regulations and best practices.
• Team player with a positive attitude and willingness to assist where and whenever needed.
• Ability to obtain ServSafe certification is required and sponsored by the employer.

Education, Training and Experience

• Minimum of 5 years of experience in a high-end steakhouse or fine-dining establishment.
• Culinary degree or equivalent professional training required.
• Demonstrated success in leading and inspiring teams to deliver exceptional customer service, resulting in enhanced guest satisfaction.

Mental and Physical Requirements

• Heavy work, ability to move up to 100 lbs.
• Standing and walking for long periods of time.

Working Environment and Conditions

• Loud noise levels (kitchen equipment)
• Use of extremely hot kitchen equipment including open flames and steam.

Equipment and Tools

• General Kitchen Equipment Including, But Not Limited To: Traditional cooking equipment – ovens, deep fryers, ranges and mixers
• Dry aging equipment
• Woodfired Grill
• Sous Vide Equipment
• Band saw
• Other Equipment
• Hand carts
• Computer, including Microsoft Office Suite
• Calculator
• Phones
• Printer and Copy machine