Skills
- Management
- Manager
Job Description
Description
The Executive Chef reports directly to the Corporate chef. The executive chef is responsible for all
culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel,
plan menus, oversee product purchasing and manage culinary budget.
The Executive Chef serves as a role model and mentor to the chefs and line cooks, and must maintain a professional appearance, language skills and demeanor.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the
essential functions.
FOOD QUALITY
1. Ensures excellence in guest satisfaction through a commitment to exceed expectations and a handson,
lead by example management style.
2. Management of all back of house staff in a high-volume kitchen, including ongoing training,
development, and follow up.
3. Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
4. Oversee weekly and monthly inventories, and ordering of food and supplies.
5. Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.
6. Retains a thorough and updated knowledge of company policies & procedures, regulations for
restaurant operations. Liaises with government regulators that impact the operation of the
department. Ensures that all applicable certifications are up to date.
7. Menu development, standardize recipes and presentation.
8. Prepare operational reports and analyses setting forth progress and adverse trends and make
appropriate recommendations.
9. Identify new culinary techniques and presentations.
10. Maintaining food quality and ensuring guest satisfaction
11. Setting standards and maintaining food presentation quality at all times.
12. Ensuring that standard recipes are being followed at all times
13. Sourcing out new products and supplies to constantly develop menus
14. Constantly improving food production
15. Resolving any problems that arise in the kitchen and seizing control of a situation.
16. Recruiting staff and monitoring their performance
17. Stay current on restaurant industry trends.
18. Motivating staff and maintaining discipline by example.
19. Staff management which includes hiring, training, scheduling, payroll, performance evaluation, and
termination of employees.
20. Responsible for inventory, purchasing and receiving of both FOH and BOH products.
21. Enforcing strict health and hygiene standards.
22. Cooperating with front of house management and service staff regarding service issues
23. Expediting during service
24. Building apprenticeship and staff development programs.
SERVICE
1. Proper guest service requires that the food is produced on a timely basis and that the servers
are well educated regarding the menu.
2. It is the Chef's responsibility to participate in service education through:
a. Daily line-ups;
b. Quarterly menu meetings; and
c. New server training programs
3. It is also the Chef's responsibility to train the kitchen staff to produce meals promptly.
4. The goal is to execute all tickets in twenty minutes or less.
FINANCIAL OBJECTIVES
1. It is the Executive Chef's responsibility to meet the financial targets while achieving the food
quality and service objectives.
2. Prepare operational reports and analyses setting forth progress and adverse trends and make
appropriate recommendations.
3. If there are structural reasons that the financial goals cannot be met without sacrificing food
quality of service, it is the Chef's responsibility to identify the problems and bring them promptly
to the attention of the General Manager.
4. Maintaining overall food & labor cost within budgetary guidelines
5. Ensuring overall profitability of kitchen
6. Managing kitchen staff to maintain goals
FACILITY MAINTENANCE
1. Maintain a high level of cleanliness in the kitchen facilities.
2. It is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep
kitchen, dish area, stairs, walk-in and downstairs prep area.
3. The Chef should make the appropriate assignments within his staff.
SUPERVISORY RESPONSIBILITIES:
1. Supervise all kitchen employees. Is responsible for the overall direction, coordination, and
evaluation of this unit.
2. Work with Corporate Chef to instill company culture, build morale and create an ongoing
positive work environment, using established as well as newly developed initiatives.
3. Carries out supervisory responsibilities in accordance with the organization's policies and
applicable laws.
4. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and
directing work; appraising performance; rewarding and disciplining employees; addressing
complaints and resolving problems.
5. Use the Employee Handbook in understanding the consistent manner of communicating rules
and regulations to our team.
The Executive Chef reports directly to the Corporate chef. The executive chef is responsible for all
culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel,
plan menus, oversee product purchasing and manage culinary budget.
The Executive Chef serves as a role model and mentor to the chefs and line cooks, and must maintain a professional appearance, language skills and demeanor.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the
essential functions.
FOOD QUALITY
1. Ensures excellence in guest satisfaction through a commitment to exceed expectations and a handson,
lead by example management style.
2. Management of all back of house staff in a high-volume kitchen, including ongoing training,
development, and follow up.
3. Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
4. Oversee weekly and monthly inventories, and ordering of food and supplies.
5. Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.
6. Retains a thorough and updated knowledge of company policies & procedures, regulations for
restaurant operations. Liaises with government regulators that impact the operation of the
department. Ensures that all applicable certifications are up to date.
7. Menu development, standardize recipes and presentation.
8. Prepare operational reports and analyses setting forth progress and adverse trends and make
appropriate recommendations.
9. Identify new culinary techniques and presentations.
10. Maintaining food quality and ensuring guest satisfaction
11. Setting standards and maintaining food presentation quality at all times.
12. Ensuring that standard recipes are being followed at all times
13. Sourcing out new products and supplies to constantly develop menus
14. Constantly improving food production
15. Resolving any problems that arise in the kitchen and seizing control of a situation.
16. Recruiting staff and monitoring their performance
17. Stay current on restaurant industry trends.
18. Motivating staff and maintaining discipline by example.
19. Staff management which includes hiring, training, scheduling, payroll, performance evaluation, and
termination of employees.
20. Responsible for inventory, purchasing and receiving of both FOH and BOH products.
21. Enforcing strict health and hygiene standards.
22. Cooperating with front of house management and service staff regarding service issues
23. Expediting during service
24. Building apprenticeship and staff development programs.
SERVICE
1. Proper guest service requires that the food is produced on a timely basis and that the servers
are well educated regarding the menu.
2. It is the Chef's responsibility to participate in service education through:
a. Daily line-ups;
b. Quarterly menu meetings; and
c. New server training programs
3. It is also the Chef's responsibility to train the kitchen staff to produce meals promptly.
4. The goal is to execute all tickets in twenty minutes or less.
FINANCIAL OBJECTIVES
1. It is the Executive Chef's responsibility to meet the financial targets while achieving the food
quality and service objectives.
2. Prepare operational reports and analyses setting forth progress and adverse trends and make
appropriate recommendations.
3. If there are structural reasons that the financial goals cannot be met without sacrificing food
quality of service, it is the Chef's responsibility to identify the problems and bring them promptly
to the attention of the General Manager.
4. Maintaining overall food & labor cost within budgetary guidelines
5. Ensuring overall profitability of kitchen
6. Managing kitchen staff to maintain goals
FACILITY MAINTENANCE
1. Maintain a high level of cleanliness in the kitchen facilities.
2. It is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep
kitchen, dish area, stairs, walk-in and downstairs prep area.
3. The Chef should make the appropriate assignments within his staff.
SUPERVISORY RESPONSIBILITIES:
1. Supervise all kitchen employees. Is responsible for the overall direction, coordination, and
evaluation of this unit.
2. Work with Corporate Chef to instill company culture, build morale and create an ongoing
positive work environment, using established as well as newly developed initiatives.
3. Carries out supervisory responsibilities in accordance with the organization's policies and
applicable laws.
4. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and
directing work; appraising performance; rewarding and disciplining employees; addressing
complaints and resolving problems.
5. Use the Employee Handbook in understanding the consistent manner of communicating rules
and regulations to our team.