EXECUTIVE CHEF

Job Purpose

The Executive Chef will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by patrons.

Supervisory Responsibilities

• Trains and/or oversees training of kitchen staff.
• Schedules kitchen staff, assigning roles based on experience and skills.
• Supervises work product from kitchen and back-of-house staff.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees as needed and in accordance with restaurant policy.

Primary Duties And Responsibilities

• Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.
• Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
• Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability.
• Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
• Maintains kitchen budget.
• Sets prices for food items on the menu.
• Collaborates with specialty chefs on menu items—for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu.

All Other Duties as Assigned

Performs other related duties as assigned.

Qualification Requirements

• Hightly organized and self-directed.
• Able to build relationships at all levels of the organization.
• Exceptional interpersonal, oral, presentation and written communication skills.
• Excellent project management skills.
• Ability to work in fast-paced, changing environment.
• Demonstrated strong performance in analytical, innovative, and critical thinking, strategy and collaboration.
• Ability to produce an excellent culinary and restaurant experience for patrons.
• Extremely creative.
• Excellent time management, scheduling, managerial, and organizational skills.

Physical Requirements

• Regularly required to sit, talk, use repetitive motion, type, and hear.
• Frequently required to stand, walk, use hands and fingers to handle and feel, and reach with hands and arms.
• Occasionally required to bend, kneel, crouch, climb stairs, and reach overhead.
• Must be able to lift up to 25 pounds at times.
• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.

ADA Disclaimer

In developing this job description care was taken to include all competencies needed to successfully perform in this position. However, for Americans with Disabilities Act (ADA) purposes, the essential functions of the job may or may not have been described for purposes of ADA reasonable accommodation. All reasonable accommodation requests will be reviewed and evaluated on a case-by-case basis.