Job Description

Job Description

Job Description

DESCRIPTION:

The Executive Chef leads the culinary team in delivering exceptional dining experiences by planning, preparing, and overseeing all kitchen operations. This position ensures food quality, cost and control, staff development, and compliance with health and safety standards while innovating menus to reflect our companys culinary vision.

Job duties include, but are not limited to:

• Recruit, train, mentor, and supervise all kitchen staff, including sous chefs, line cooks, and other kitchen personnel.
• Regularly evaluate customer feedback to refine offerings and stay current with food trends.
• Schedule staff effectively to meet business needs while controlling labor costs.
• Foster a positive, team-oriented kitchen culture.
• Oversee daily kitchen operations, ensuring timely and efficient food preparation.
• Monitor inventory levels, place orders for supplies, and minimize waste through effective inventory management.
• Establish and enforce standard operating procedures (SOPs) for food preparation, storage, and handling.
• Plan and manage the kitchens operational budget, including food costs, labor costs, and overheads.
• Conduct regular cost analysis to maximize profitability without compromising quality.
• Ensure compliance with portion and waste control policies.
• Maintain high standards of cleanliness, hygiene, and safety in all kitchen areas.
• Ensure compliance with all local, state, and federal food safety regulations.
• Conduct regular inspections to meet or exceed health code requirements.
• Collaborate with other departments (e.g., front-of-house, purchasing) to ensure smooth
• operations.
• Communicate effectively with the management team to address issues and improve services.
• Act as the culinary brand ambassador, promoting the restaurants image and reputation
• Serves as Department Head to provide leadership and set standards of culinary excellence.
• Works with Division leadership in planning, implementing and supporting new food concepts or programs at their locations.
• Updates senior management, supervisory managers and account management teams on industry trends and new food programs

REQUIREMENTS:

• BS degree in Culinary science or related certificate
• No less than 3 years of experience as an Executive Chef
• No less than 2 years in any previous management role
• Passion for American cuisine, seafood and butchery
• High volume experience with revenue threshold exceeding $20MM+
• Team leadership of large teams exceeding 40 BOH employees
• Strong financial acumen with ability to analyze and translate a P&L
• Opening experience a plus!
• Excellent communicator with the ability and willingness to collaborate with FOH leadership
• Ability to mentor management
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Updated knowledge cooking trends and best practices
• Working knowledge of various computer software programs (MS Office, restaurant management
• software, POS)

BENEFITS:

• Competitive Base Salary ($120-150K depending on experience)
• Full medical/dental/vision
• Bonus potential based on KPI's
• Dining discounts and comps
• Relocation assistance is possible
• Opportunity for growth with new locations coming online soon
• EOE

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