Executive Chef - Primary Food Group

Summary: The Executive Chef directs all aspects of the kitchen operations including guest service, accounting/budgeting, and inventory control. The Executive Chef directs all operations in alignment with thedirection of the General Manager. He/she will be responsible for quality service, meeting/exceeding financial goals, short and long term planning, and day to day operations. He/she will most importantly be responsible for being the creative and educational force behind the creation, execution, and consistency of excellent food along with the constant development, retention and growth of the kitchen staff. The Executive chef will accomplish this through total product knowledge, maintaining established food and labor percentages, and structured management controls.Job DutiesCosting and ordering of all food and non-alcoholic beveragesMenu development to include: appetizers, entrees, sides, desserts, and catering - innovative and cutting edge productsThink clearly, remaining calm and resolving problems using good judgmentMaintain safety standards at all timesTrain, supervise, and coach all kitchen staff according to company standardsSchedule and coordinate kitchen staff, ensure proper staffing for maximum productivity and efficiencyEnsure high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all timesFollow documented recipes and maintain the high quality of food production, presentation, and taste that has been established in our companyMonitor and coach staff on maintaining consistency in food qualityApplying constant educational and corrective measures when managing the culinary staffConstantly utilize controls to minimize food and supply waste and eliminate theftBe well versed, capable, and consistent with regards to human resources procedures and documentation processes of progressive disciplineSkills/QualificationsB.S. Degree in Food Service Technology/Management or A.A. Degree in Culinary ArtsMinimum four years of culinary management experience, preferably upscale restaurant experienceWell developed leadership qualitiesAbility to work well under pressureIn depth knowledge of the front of the house and its workingsGood knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentationProficiency in ordering, menu costing and labor forecastingExtensive knowledge in local and worldly cuisinesExceptional guest relations skillsComputer skillsAbility to work a flexible scheduleAbility to motivate employees to be proficient at their jobsBenefits:401K with employer matchCompetitive health insurance benefits (medical, dental and vision) available to members averaging only 24 hours per weekHSA option availableSupplemental insurance policies through AFLAC availablePaid vacation, sick time and holidaysEmployee discount on foodSalary Range - $70,000 - $75,000 Powered by JazzHR