JOB SUMMARY:

This position is responsible for the management of all food production, quality assurance of finished culinary products and kitchen sanitation operations.

DIRECTLY SUPERVISES:

Chef Restaurant Garde Manger

Chef Executive Sous

INDIRECTLY:

Banquet Chef

KEY JOB FUNCTIONS :

• The Executive Chef is responsible for all aspects of the Culinary Operations.
• Provides culinary instruction and/or demonstrate culinary techniques for the development of supervisor culinary staff.
• Delivers clear direction to the staff regarding the current and future objectives of the food operation.
• Responsible for menu selection and development of recipes; standardize production recipes to ensure consistent quality
• Ensures that menu planning and pricing are considered for viability of the food operation while implementing cost containment measures to keep operation profitable.
• Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen
• Stays informed of current industry trends; identifying new products and/or services that could improve the overall performance of the department.
• Ensures that direct reports comply with all Board of Health requirements.
• Implements established safety policies and procedures.
• Researches, develops and implements procedures impacting the direction of the food operation.
• Responsible for monitoring, supervision and distribution of work assignments to supervisory staff
• Assists with the development of long-range planning goals and the strategic direction for the culinary operation, which include capital needs based upon new technology, manpower needs for the company and individuals; product needs (addressing quality, availability and pricing).
• Selects and develops recipes.
• Ensures accurate records are maintained for labor costs and expenses; monitors labor costs and overtime to ensure payroll costs stay within budgetary guidelines.
• Schedules staff based on Productivity and Trend reports and ensures payroll costs are in line with budget. Handles all payroll inquiries from staff.
• Coaches and motivates Supervisors in meeting performance standards and provides support to staff in meeting and exceeding productivity goals.
• Ensures staff is well informed of all procedural changes and upcoming events.
• Responsible for interviewing, the onboarding process and maintains accurate employee records; ensures all Supervisor Performance Appraisal Reviews, CIP’s and Disciplinary Actions are submitted timely.
• Ensure all staff members maintain the highest possible levels of employee morale and departmental productivity.
• May perform other duties as assigned.

EDUCATION and/or EXPERIENCE:

Culinary Degree preferred. Ten plus years in culinary management with three to five years in executive management.

QUALIFICATIONS:

• Excellent communication and interpersonal skills.
• Must have the ability to plan organize and implement daily assignments.
• Strong leadership and supervisory skills.

WORK ENVIRONMENT :

Diverse, fast-paced, deadline drive, multi-project coordination, prioritizing and flexing to accommodate last minute requests and changes.

Disclaimer:

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).