Executive Chef

Duties and Responsibilities

• Responsible for all back-of-house operations and ensures guests are served the highest quality cuisine.

• Possesses in-depth knowledge of all food and beverage menus.

• Ensures the well-being of all guests and employees by adhering to Company safety standards and maintaining compliance with the Department of Health and OSHAA.

• Develops new recipes for potential new menu items and specials.

• Participates in reviewing the venue's monthly Profit & Loss statement.

• Ensures adequate staffing by interviewing, hiring, and training new applicants.

• Regulates all POS functions requiring a manager's approval.

• Addresses and resolves guest and employee concerns.

• Responsible for reconciling department financials.

• Coaches and develops heart-of-house employees by setting clear guidelines and expectations.

• Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.

• Portrays a positive and professional attitude and appearance.

Skills & Requirements

• Has 5-7 years previous supervisory/management experience in a high-volume setting.

• Has worked 10+ years in food & beverage, preferably in fine dining.

• Holds an associate degree in Culinary Arts or equivalent work experience.

• Displays strong menu planning alongside original culinary creations.

• Demonstrated financial acumen with P&L statements, and labor models.

• Demonstrates effective oral & written communication, interpersonal and conflict-resolution skills.

• Must possess an unexpired Food Manager Safety certification.