Executive Chef

The Executive Chef is fully responsible for the day-to-day operations of the kitchen and back-of-the-house. Responsible for creating and maintaining all menus and recipes used in the restaurant, and for the purchasing, preparation, presentation, and service of these menu items.

Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:

• Maintaining food quality and ensuring guest satisfaction
• Menu development and presentation.
• Standardize recipes.
• Setting standards and maintaining food presentation quality at all times.
• Ensuring that standard recipes are being followed at all times
• Sourcing out new products and supplies to constantly develop menus
• Remaining on top of culinary trends
• Constantly improving food production
• Maintaining overall food & labor cost within budgetary guidelines
• Ensuring overall profitability of kitchen
• Supervising kitchen staff to maintain goals
• Perform a daily “walk through” inventory to prioritize product utilization.
• Perform a pre-shift line check to ensure quality of all items.
• Resolving any problems that arise in the kitchen and seizing control of a situation at a moment’s notice.
• Recruiting staff and monitoring their performance
• Motivating staff and maintaining discipline at all times
• Staff management, which includes hiring, training, scheduling, payroll, performance evaluation, and termination of employees.
• Identify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to 1000 North procedures.
• Enforcing strict health and hygiene standards.
• Responsible for enforcing and maintaining HAACP standards throughout the BOH.
• Ensure BOH employees understand and adhere to sanitation/safety guidelines.
• Perform varied duties to ensure proper back of house operation according to standard operating procedure.
• Maintain a positive, pleasant, attitude every shift
• Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, party needs, etc.
• Identify and communicate production needs to Pastry Assistant
• Meet daily with Sous Chefs to coordinate and ensure production standards.
• Cooperating with restaurant manager and service staff regarding service issues.
• Communicate repair and maintenance needs to management.
• Expediting during service
• Apprenticeship development
• Other duties as assigned