Executive Chef

The Executive Chef is a collaborator in defining the restaurant concept. He/She is responsible for helping create the overall vision, menu content (mix) and recipes. An Executive Chef is also responsible for making sure that the kitchen is set up for success everyday. The Executive Chef oversees every aspect of the restaurant and is responsible for ordering and receiving of food, maintaining food cost controls, labor schedules, hiring and firing, kitchen maintenance, food standards and quality control. The responsibilities also include overseeing the smooth order of service, assisting the staff when needed, and reinforcing the brand standards. He/She is responsible for the following:

Kitchen Operations:

-Create and maintain a dynamic menu that is both on-brand and cost effective.
-Create “specials” that highlight seasonal ingredients.
-Maintain profitability and account for food costs; verify all shipments and invoices.
-Monitor daily product sales reports; review and inquire about the comp/void reporting.
-Oversee that the staff maintains the quality of all products that are served to our guests from the time the product is delivered to our restaurant and all steps of storing, butchering and cooking until it reaches the guest.
-Hold responsibility for all aspects of the kitchen; observe the flow of production, providing assistance as needed. Be personally involved with the cooking/presentation of VIP and journalist’s tables.
-Maintain cleanliness of the kitchen & upkeep all equipment maintenance.
-Accurately report closing emails and manager logs to reflect the day’s events.

Management:

-Hire, train and motivate the staff; develop a talent-pool for the company.
-Hold accountability to all staff performance; keep General Manager involved, as needed.
-Ensure that food production is technically proficient.
-Schedule all employees and monitor over-time; review payroll reports with General Manager.

Communication:

-Communicate all direction to all chefs, cooks, prep, dishwashers and porters.
-Pace the service of the kitchen, and be aware of all special needs.
-Work with the FOH management to ensure all guest satisfaction.
-Be aware of any conflicts between staff and work to solve these problems.

REQUIREMENTS

-Preferred candidates will have culinary training, but we will consider equal equivalency in experience
-Must have 5+ years’ in management
-Ability to be a hands-on leader, supporting the team in all aspects and stations, as needed
-Ability to prioritize time and strategy for support
-Ability to communicate effectively in a fast-moving environment

This job description is intended to describe the general requirements for the performance of this job. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned by leadership.

The Executive Chef is a collaborator in defining the restaurant concept. He/She is responsible for helping create the overall vision, menu content (mix) and recipes. An Executive Chef is also responsible for making sure that the kitchen is set up for success everyday. The Executive Chef oversees every aspect of the restaurant and is responsible for ordering and receiving of food, maintaining food cost controls, labor schedules, hiring and firing, kitchen maintenance, food standards and quality control. The responsibilities also include overseeing the smooth order of service, assisting the staff when needed, and reinforcing the brand standards. He/She is responsible for the following:

Kitchen Operations:

-Create and maintain a dynamic menu that is both on-brand and cost effective.
-Create “specials” that highlight seasonal ingredients.
-Maintain profitability and account for food costs; verify all shipments and invoices.
-Monitor daily product sales reports; review and inquire about the comp/void reporting.
-Oversee that the staff maintains the quality of all products that are served to our guests from the time the product is delivered to our restaurant and all steps of storing, butchering and cooking until it reaches the guest.
-Hold responsibility for all aspects of the kitchen; observe the flow of production, providing assistance as needed. Be personally involved with the cooking/presentation of VIP and journalist’s tables.
-Maintain cleanliness of the kitchen & upkeep all equipment maintenance.
-Accurately report closing emails and manager logs to reflect the day’s events.

Management:

-Hire, train and motivate the staff; develop a talent-pool for the company.
-Hold accountability to all staff performance; keep General Manager involved, as needed.
-Ensure that food production is technically proficient.
-Schedule all employees and monitor over-time; review payroll reports with General Manager.

Communication:

-Communicate all direction to all chefs, cooks, prep, dishwashers and porters.
-Pace the service of the kitchen, and be aware of all special needs.
-Work with the FOH management to ensure all guest satisfaction.
-Be aware of any conflicts between staff and work to solve these problems.

REQUIREMENTS

-Preferred candidates will have culinary training, but we will consider equal equivalency in experience
-Must have 5+ years’ in management
-Ability to be a hands-on leader, supporting the team in all aspects and stations, as needed
-Ability to prioritize time and strategy for support
-Ability to communicate effectively in a fast-moving environment

This job description is intended to describe the general requirements for the performance of this job. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned by leadership.