An Executive Chef, also known as a head chef or chef manager, is the person who is responsible for the successful management of a professional kitchen. They are the commander of the kitchen, managing the preparation and production of meals and overseeing the other types of chefs in the kitchen. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence.

Strategic Intent

This position is responsible for the day to day operation, production, planning, & directing of overall culinary operations within the organization and maintenance of the kitchen. The Executive Chef will direct the culinary team in an effort to create an excellent experience for both internal and external customers including but not limited to menu planning, food production, inventory and cost control, purchasing, and employee management/relations.

Scope of Position

Manage and direct the efforts of the culinary staff in order to maintain an organized, productive, safe and sanitary food and beverage environment in the kitchen, and anywhere within the hotel where there may be a “satellite” kitchen. Support all Food & Beverage operations in the back of the house.  

The Executive Chef is responsible for the effective operation of the production kitchen. The Executive Chef directs the chefs and cooks to prepare the highest quality products according to company standards. The Executive Chef maintains food and labor costs in line with the annual budget. Also ensures effective management of the kitchen teams, and that events and remote location venues receive the appropriate food required.

Organizational Structure

The Executive Chef reports to the Director of Operations.  

Executive Chef Job Duties:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.
• Oversee and/or participate in the ordering/purchasing and inventory of kitchen related items.
• Oversee the receiving and the quality of daily purchases upon arrival as it pertains to the back of the house.
• Assist in directing staff in maintaining the cleanliness and production of the back of the house areas, which include: all kitchens and storage areas.
• Maintain vendor price quotes and shop the vendors comparatively to ensure the Company is consistently getting the best quality for the best price.
• Assist in maintaining the receiving log and inventory of food items
• Assist in developing and maintaining all training programs as they pertain to the culinary department on a continual basis to ensure a high degree of professionalism and compliance to regulations within the staff.
• Schedule and/or oversee all scheduling of culinary labor properly in order to maintain the service standards while operating within budgeted labor cost guidelines.
• Ensure proper care, security and maintenance of kitchen equipment through proper supervision of service personnel.
• Conduct and/or attend round table meetings to discuss team member needs as it pertains to the culinary staff.
• Ensure that the needs of the house are being met with both the highest level of integrity and with the lowest cost to the house.
• Assist in preparing payroll reports as required.
• Read contracted function sheets and give instructions to culinary staff accordingly.
• Constantly and consistently monitor the staff’s appearance, attitude, and degree of professionalism to ensure their strict adherence to standards of quality service.
• Take an active role in creating and/or implementing safety procedures and following up within the department.
• Scheduling and forecasting needs of culinary staff in the production kitchen according to business levels.
• Training and development of culinary staff in the production kitchen.
• Effective mentoring and performance management.
• Communicate the mission of Aqua Restaurant Group to managers and employees.
• Oversee food production according to Aqua standards and guidelines
• Review menu items for accuracy, freshness and consistency and maintain recipe system.
• Oversee deliveries to ensure that quality standards are met.
• Troubleshoot all issues as they arise for the production kitchen.
• Review production needs for events prior to and during production to ensure accuracy, quality and portioning needs are met.

Requirements

• Willing to work a flexible schedule.
• Be a self-motivator and motivator of others.
• Work in a safe, prudent and organized manner.
• Be able to relate to all levels of guests and management.
• Have a minimum of 5 years’ experience in similar position, preferably in fine-dining environment
• Have excellent communication and organization skills
• Excellent reading, writing and oral proficiency in the English language.
• Excellent leader and trainer.
• Degree in the culinary arts or related field
• Strong interpersonal skills and attention to detail

Hutong is an EEO (M/F/V).