Summary/Objective

The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.

Essential Functions

1. Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
2. Coordinate all training activities for kitchen, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
3. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
4. Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
5. Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.
6. Perform other related duties incidental to the work described herein.
7. Purchase food and supplies from vendors approved by the company and monitor inventory
8. Develop menus and item pricing
9. Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
10. Hire, train and supervise kitchen personnel
11. Stay current on restaurant industry trends
12. Identify new culinary techniques and presentations
13. Assist kitchen staff with food prep and recipe creation

Competencies

1. Leadership. 
2. Strategic Thinking.
3. Business Acumen.
4. Thoroughness.
5. Communication Proficiency.
6. Presentation Skills.

Supervisory Responsibility

• This position manages all employees of the department and is responsible for the performance, management, and hiring of the employees within that department. 

Work Environment

• The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.

Physical Demands

• The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.

Position Type/Expected Hours of Work

• This position regularly requires weekends and 10 hour shifts. 

Required Education and Experience

• Bachelor's degree with related study in food preparation, management, nutrition or four years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience.