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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.
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.
The Executive Chef reports to the Director of Operations.
Executive Chef Job Duties:
Hutong is an EEO (M/F/V).
Compensation: Salary ($100,000.00 - $110,000.00)
Restaurant Group, Bar / Lounge, Fine Dining, Upscale Casual
Part of Aqua Restaurant Group