The Executive Chef is responsible for overseeing kitchen operations, developing innovative menus, and creating consistency in each and every dish. This individual must possess a comprehensive understanding of the restaurant's culinary philosophy, demonstrate meticulous attention to detail, and ensure adherence to all restaurant policies. The Executive Chef will also be responsible for mentoring junior staff members and upholding the restaurant's standards for quality and cleanliness.
Supervisory Responsibilities:
Recruit and oversee the training of culinary personnel.
Schedule kitchen staff, allocating roles based on experience and proficiencies.
Supervise the work product of kitchen and back-of-house staff.
Conduct timely and constructive performance evaluations.
Manage employee discipline and termination as required and in accordance with restaurant policy.
Essential Duties and Responsibilities:
Oversee kitchen and back-of-house operations, ensuring food preparation adheres to safety, efficiency, and specified standards or requests.
Ensure the kitchen operates in compliance with all applicable health, safety, and hygiene regulations and standards.
Develop and modify the restaurant’s menu based on culinary trends, food costs, patron preferences, and seasonal availability.
Supervise weekly inventory, stocking, ordering, and purchasing of ingredients, ensuring the availability of fresh ingredients while minimizing spoilage and waste.
Maintain and inspect kitchen equipment and utensils, recommending repairs or replacements as necessary.
Manage and maintain budgeted food and labor costs.
Determine pricing for menu items.
Collaborate with specialty chefs on menu items—for example, working with pastry chefs to design an innovative, appealing, and complementary dessert menu.
Coordinate with wait staff to ensure proper cooking, accounting for special requests and food allergies.
Perform other related duties as assigned.
Essential Job Requirements:
Demonstrate exceptional verbal and written communication skills.
Possess superior time management, scheduling, managerial, and organizational abilities.
Execute daily inventory and purchasing responsibilities.
Ensure consistent preparation and presentation of all food and products in accordance with established recipes, portioning, cooking, and serving standards. Continuously advance staff's culinary knowledge and skills.
Maintain all equipment in excellent working condition through personal inspection and adherence to preventative maintenance programs.
Verify that all received products align with specified unit counts and conditions, and that deliveries comply with established receiving policies and procedures.
Contribute to the development of a dynamic, seasonally evolving menu for the kitchens.
Supervise kitchen operations during preparation and service periods.
Expedite efficient and timely service standards for both dine-in and takeout programs.
Schedule labor in accordance with business activity, ensuring adequate staffing while adhering to labor cost objectives.
Promote a positive and collaborative work environment.
Facilitate effective communication among kitchen staff, front-of-house staff, and management.
Assist in the resolution of kitchen-related issues and challenges.
Monitor food costs and implement waste reduction strategies.
Ensure efficient kitchen workflow and service.
Maintain and troubleshoot kitchen equipment.
Adhere to all health and safety regulations.
Maintain Basset, Manager ServeSafe, and Allergen certifications.
