Executive Chef

The Executive Chef is responsible for ensuring the successful delivery of the Gibsons Restaurant Group culture and service philosophies, which are based upon four distinct core beliefs: Hospitality, Quality, Value and Family. The Executive Chef manages and coordinates activities and operations of cooks and other employees engaged in preparing and cooking food products; manages all aspects of food purchasing, food preparation, and presentation.

Essential Duties and Responsibilities:

• Oversee all food preparation, production, and presentation; ensure that recipes are followed and preparation and presentation are adhered to consistently.
• Ensure production of all recipes, both prep and plate, are consistent and of superior quality
• Plan production schedules, implement and manage execution.
• Train staff for associated job functions with their assigned roles as needed.
• Resolve all customer opportunities related to food quality and execution.
• Understand and adhere to all GRG kitchen operation and management procedures.
• Communication of all opportunities, clearly and with necessary urgency, to senior management to secure assistance or guidance.
• Possess and maintain thorough knowledge of wines offered in restaurant and wine/food pairings.
• Represents restaurant and brand at outside functions as needed.
• Ensure all kitchen and food operations are in compliance with all legislated health and licensing guidelines; ensure adherence to all health and safety regulations and procedures.
• Implement and manage GRG systems 
• • Food purchasing/Declining Budget
  • Labor Budget/Tracker
• Implement and maintain detailed purchase history including product specifications and designated vendor information
• Prepare accurate and timely reports as required. Daily kitchen log/Avero log, budget trackers both labor and product cost.
• Manage 3rd party cleaning service to verify completion and quality performance.
• Ensure GRG uniform standards are maintained.
• Hire, train, supervise, and develop kitchen staff.
• Ensure employee schedules are posted within GRG guidelines.
• Assess and identify team members with management potential.
• Assign duties and manage quality of work.

• Hold team members accountable for performance.
• Provide day-to-day guidance and oversight of subordinates; actively work to promote and recognize performance.
• Follow GRG progressive disciplinary procedures.
• Manage and ensure all equipment is functioning and maintained. Take necessary action to repair or replace any equipment that is failing, i.e. refrigeration, utility small-wares, appliances, etc.
• Develop and present creative, innovative, and high-quality menus to senior management for approval. Upon approval, follow all GRG procedures necessary to implement new items.
• Prepare cuisine associated with designated concept utilizing skill and creativity.
• May perform other duties as assigned. 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Graduate of a recognized culinary school and ten years related experience; or a combination of education and experience.

Current knowledge of regional and national trends in food and beverage. Must possess thorough knowledge of all food preparation techniques and styles. Demonstrated proficiency in supervising and motivating subordinates. Commitment to excellence, high standards, and good judgment with the ability to make timely and sound decisions. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Must possess acute attention to detail. Professional appearance and demeanor with the willingness to be a spokesperson for the restaurant. Ability to effectively communicate with people at all levels and from various backgrounds.