Executive Chef Jobs

JOB DESCRIPTION

Essential Job Functions:

• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time, and in accordance with company policies and procedures
• Acts as a liaison between the dining room and kitchen staff
• Consistently assures that the restaurant is operated in accordance with all applicable local, state, and federal laws
• Assists with the food placement and displays for events
• Foster a healthy working environment based on mutual respect, camaraderie, accountably and merit based rewards
• Creates menus and assists in the development of wine lists, including sales and promotions
• Assists in the processes of recruiting, interviewing, hiring and training new back of the house staff members
• Assures that the dining room and other restaurant areas are secure at the end of the business day when closing
• Ensure food quality and 100% customer satisfaction while handling guest concerns with food service and notifies the management when necessary
• Ensure maintenance of all food equipment while maintaining a safe working environment. Updates emergency plans and procedures while ensuring effective training of these programs
• Control Profit & Loss by maintaining all food inventory and supplies, managing labor, reviewing financial reports, and limiting waste while adhering to the budget established
• Supervise portion control and preparation quantities to minimize waste
• Work to resolve any disputes among staff, record any intra-employee incidents, and take appropriate corrective action to ensure that all restaurant policies are being followed
• Communicate menu information and any other changes to the events to colleagues during pre-meal meeting
• Ensure Occupational Safety and Health Act, local health and safety codes, SLA, and company safety and security policy are met and consistently followed
• Control day-to-day operations by scheduling labor and monitors internal cost controls.
• Ensure guest satisfaction during dining service, through personally checking on them

Physical Requirements of the Executive Chef Position:

• Repetitive motions of the hands and wrists
• Walk or stand for extended periods of time.
• Understand and respond to employee and guest verbal requests and visual cues in a loud and extremely busy environment.
• Move 50 lbs. distances of up to 100 ft.
• Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or greater for periods of 30 minutes or more.

Personal characteristics required for the Executive Chef Position:

• Take initiative
• Passion, or the willingness to become immersed in work
• Ability to lead, plan and manage change

Salary Range

• $85,000 – $110,000 per year

• Strong organizational, time management, communication and negotiation skills

Education Requirements:

A high school diploma is required and a bachelor’s degree in Culinary Arts is preferred but may not be necessary with the right level of experience. Must be 18 years of age or older.

Any and all of these responsibilities can be delegated by the Executive Chef to his or her support staff as he or she see fit. However, ultimate accountability for these responsibilities, whether personally managed or delegated, rests with the Executive Chef.

**This reflects management’s assessment of essential functions; however additional tasks may be assigned as deemed necessary**