Job Purpose

Under the direction of the General Manager, the Executive Chef is responsible for overseeing all aspects of kitchen operations, including staffing, training, inventory management, ordering, and ensuring a high level of customer service. This role is a senior management position that involves leading the kitchen team, ensuring effective communication, and maintaining professional relationships across the organization.

Key Responsibilities

• Manage daily kitchen operations to ensure smooth and efficient service
• Provide leadership, mentorship, and training to kitchen staff and other team members
• Oversee food preparation, culinary activities, and presentation to meet established standards
• Estimate food and labor costs and manage resources within approved budgets
• Supervise all kitchen team activities, ensuring high-quality output and adherence to safety standards
• Drive the maintenance of company culture and operational excellence
• Recruit, hire, and oversee kitchen personnel, fostering a positive and collaborative work environment
• Resolve issues and complaints related to kitchen operations and staff performance
• Ensure compliance with food safety and sanitation regulations
• Manage administrative duties such as team time management, payroll, and inventory tracking
• Support and promote professional development through company-sponsored training initiatives
• Build and maintain strong working relationships with vendors, staff, and senior management
• Foster an environment of respect and mutual understanding across all team members
• Oversee all kitchen staff, including sous chefs, cooks, and dishwashers
• Perform other duties as assigned by the General Manager

Qualifications & Skills

• Ability to work extended hours or during peak periods based on business needs
• Competence in using a personal computer and relevant software applications
• Ability to work with minimal supervision and take initiative
• Strong inventory management skills and the ability to address shortages proactively
• Excellent verbal and written communication skills
• Strong project management and scheduling abilities
• Ability to delegate tasks effectively to capable staff
• Adherence to nutrition, sanitation, and safety standards
• Exceptional interpersonal and customer service skills
• Highly organized with excellent attention to detail
• Strong time management and analytical skills
• Proficiency in Microsoft Office Suite or similar software
• Minimum of 3-5 years of management experience in a high-volume culinary environment
• Proven success in managing food costs and labor effectively
• Experience in leadership roles such as Executive Chef, Head Chef, or Sous Chef
• Experience in managing large-scale culinary operations ($8M+ in annual revenue)
• Proven ability to communicate effectively with staff at all levels

Education

• A 4-year degree in Culinary Arts, Culinary Science, or a related field is preferred.

Additional Information

• The Executive Chef is expected to stay informed about culinary trends and local styles, using this knowledge to elevate the kitchen team’s performance and ensure exceptional guest service.
• The role requires a presence in the kitchen during operational hours, ensuring that all team members work together to deliver outstanding service and uphold the venue’s standards.

Workplace Commitment

The company is committed to fostering a diverse and inclusive work environment and ensures equal opportunity in hiring practices. Discrimination or harassment based on race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity, or any other legally protected characteristic is not tolerated. The company also promotes an environment of respect and inclusion for all employees.