POSITION SUMMARY:  Executive Chef will be a key member of the company’s leadership team. He/she will handle all aspects of the kitchen operations, assemble and train a professional kitchen team, and setup a kitchen that runs like a well-oiled profitable culinary machine. Executive Chef will be responsible for setting and executing a culinary direction consistent with the company’s overall branding strategy. He/she will represent the company in media appearances and online promotions.

ESSENTIAL DUTIES AND RESPONIBILTIES: (Other duties will be assigned as needed.) Must be willing and able to do the following:

• Develop and implement seasonal changes to menus that include the restaurant dinner, late night, bar, brunch, dessert, and beer garden menus;
• Develop beverage pairings, pre-fixe/game menus;
• Understand and follow the food allergy procedure and special orders/restrictions;
• Coordinate successful implementation of all new menu items and specials with staff to include comprehensive training, testing, tastings, supplementary materials and pre-shifts, etc.
• Maximize profitability of kitchen operations and effectively and proactively manage cost of goods, cost of labor, and waste;
• Keep the BOH up to the Department of Health (DOH) standards in terms of proper food handling and cleanliness;
• Create and lead a highly functioning BOH management team, which is supportive, driven, reliable, efficient, and responsible for day to day operations;
• Direct, supervise, and interact with staff on a daily basis in a fair and dignified manner;
• Interview, hire, train, develop and retain qualified culinary/BOH management and hourly employees;
• Identify, address and document individual employee performance problems. Discipline and/or terminate as necessary;
• Identify, train and develop key employees for growth, advancement and promotion.
• Ensure a supportive and cooperative relationship with the front of house (FOH) team;
• Oversee daily scheduling and assignment of production duties to all kitchen staff.
• Setup rules for comparing product levels with par sheets to ensure proper count and determine order needs;
• Place orders with vendors to maintain adequate stock of supplies and ingredients and to ensure freshness;
• Review equipment maintenance checklist, evaluate condition of equipment, and conduct routine maintenance, calibrations, and minor repairs to ensure smooth operation and cost savings;
• Perform a pre-shift line check to ensure quality of all items;
• Meet daily with appropriate managers to coordinate and ensure production standards, determine specials, employee meals, review kitchen personnel needs and issues, party needs, etc.
• Meet daily with Sous Chefs to coordinate and ensure production standards;
• Develop and maintain recipe books prescribing ingredients, product specifications, and portion sizes.
• Develop and maintain vendor relationships;
• Maintain active Food Manager license.

QUALIFICATIONS AND SKILLS

REQUIRED:

• Undergraduate degree is required. Graduate culinary degree is preferred;
• Ten years of prior executive chef experience is required;
• Proven track record of developing and successfully rolling out new fine-dining and casual dining menus while ensuring consistency and managing labor and food costs;
• Effective team player and relationship builder;
• Strong interpersonal skills;
• Expert knowledge of MS Excel and MS Word;
• Expert knowledge of restaurant inventory management systems;
• Proven skills in effective, grammatically and stylistically correct business writing;
• Excellent time-management skills;
• Impeccable personal presentation and sense of decorum;
• Thorough knowledge of safe food handling practices and DOH standards.

PHYSICAL DEMANDS:

• Ability to continuously stand and/or walk for 12 hours
• Ability to lift up to 50 pounds occasionally
• Ability to frequently grasp and hold objects with hands
• Ability to handle knives, fryers, slicers, rational ovens, sous vide machines, and open flames. 

DISCLAIMER:

Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.

The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities required to do the job.

Management may, at its discretion, assign or reassign duties and responsibilities to this job at any time.