The Executive Chef is the highest-ranking culinary professional, responsible for overseeing all aspects of food production, kitchen management, and culinary team development. This role requires a balance of exceptional culinary skill, strong leadership, business acumen, and adherence to strict quality and sanitation standards to ensure the success of the food and beverage operation.

Key Responsibilities

Culinary Menu Development:

Design and develop innovative, high-quality menus (à la carte, specials, catering, etc.) that align with the establishment's concept, target audience, and current culinary trends.Establish and maintain high standards for food preparation, presentation, and taste consistency across all dishes.Regularly refine and update recipes, ensuring proper documentation, costing, and adherence to portion control.Source and select high-quality ingredients, building strong relationships with vendors.

Kitchen Operations Management:

Oversee all day-to-day kitchen activities, ensuring smooth and efficient service during all operating hours.Manage inventory, including ordering, receiving, proper storage, rotation, and minimizing waste to control food costs and maintain profitability.Develop and manage the kitchen budget, monitoring expenditures and achieving financial objectives for food and labor costs.Ensure strict compliance with all health, safety, sanitation, and food handling regulations.Oversee the maintenance and operation of all kitchen equipment.

Leadership Staff Management:

Recruit, hire, train, and manage the entire kitchen staff, including Sous Chefs, line cooks, prep cooks, and utility staff.Create and manage staff schedules to ensure appropriate staffing levels for all shifts while controlling labor costs.Provide continuous coaching, training, and performance evaluations to foster a positive, productive, and collaborative work environment.Lead by example, promoting teamwork, discipline, and a commitment to excellence.

Administrative Collaboration:

Collaborate effectively with the General Manager and Front-of-House management to ensure seamless communication and a superior guest experience.Handle administrative duties such as payroll, documentation, inventory reports, and recipe costing.Address and resolve any customer complaints related to food quality or service in a professional manner.Act as a public face and ambassador for the establishment's culinary program when interacting with guests, media, or vendors.

Qualifications

Proven experience as an Executive Chef, Head Chef, or similar leadership role in a high-volume or fine-dining setting.Exceptional culinary skills and advanced knowledge of all kitchen functions and culinary techniques.Strong financial acumen, including experience with budgeting, food cost control, and inventory management.Demonstrated ability to lead, motivate, and manage a diverse kitchen team.Excellent communication, interpersonal, and organizational skills.Flexibility to work long hours, including nights, weekends, and holidays.Relevant culinary degree or certification preferred (e.g., Certified Executive Chef - CEC).Current Food Safety Manager certification (or equivalent) required.

The Executive Chef is the highest-ranking culinary professional, responsible for overseeing all aspects of food production, kitchen management, and culinary team development. This role requires a balance of exceptional culinary skill, strong leadership, business acumen, and adherence to strict quality and sanitation standards to ensure the success of the food and beverage operation.

Key Responsibilities

Culinary Menu Development:

Design and develop innovative, high-quality menus (à la carte, specials, catering, etc.) that align with the establishment's concept, target audience, and current culinary trends.Establish and maintain high standards for food preparation, presentation, and taste consistency across all dishes.Regularly refine and update recipes, ensuring proper documentation, costing, and adherence to portion control.Source and select high-quality ingredients, building strong relationships with vendors.

Kitchen Operations Management:

Oversee all day-to-day kitchen activities, ensuring smooth and efficient service during all operating hours.Manage inventory, including ordering, receiving, proper storage, rotation, and minimizing waste to control food costs and maintain profitability.Develop and manage the kitchen budget, monitoring expenditures and achieving financial objectives for food and labor costs.Ensure strict compliance with all health, safety, sanitation, and food handling regulations.Oversee the maintenance and operation of all kitchen equipment.

Leadership Staff Management:

Recruit, hire, train, and manage the entire kitchen staff, including Sous Chefs, line cooks, prep cooks, and utility staff.Create and manage staff schedules to ensure appropriate staffing levels for all shifts while controlling labor costs.Provide continuous coaching, training, and performance evaluations to foster a positive, productive, and collaborative work environment.Lead by example, promoting teamwork, discipline, and a commitment to excellence.

Administrative Collaboration:

Collaborate effectively with the General Manager and Front-of-House management to ensure seamless communication and a superior guest experience.Handle administrative duties such as payroll, documentation, inventory reports, and recipe costing.Address and resolve any customer complaints related to food quality or service in a professional manner.Act as a public face and ambassador for the establishment's culinary program when interacting with guests, media, or vendors.

Qualifications

Proven experience as an Executive Chef, Head Chef, or similar leadership role in a high-volume or fine-dining setting.Exceptional culinary skills and advanced knowledge of all kitchen functions and culinary techniques.Strong financial acumen, including experience with budgeting, food cost control, and inventory management.Demonstrated ability to lead, motivate, and manage a diverse kitchen team.Excellent communication, interpersonal, and organizational skills.Flexibility to work long hours, including nights, weekends, and holidays.Relevant culinary degree or certification preferred (e.g., Certified Executive Chef - CEC).Current Food Safety Manager certification (or equivalent) required.