Executive Chef

Summary: The Executive Chef is responsible for leading our culinary team to deliver an exceptional dining experience. This role reports directly to the General Manager and involves overseeing daily kitchen operations, menu development, cost control, stewarding, and ensuring the highest standards of food quality and safety.

Responsibilities:

· Plans menus and utilization of food surpluses taking into account the probable number of guests, marketing conditions and popularity of various dishes.

· Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.

· Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

· Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in a prescribed manner.

· Tests cooked foods by tasting and smelling them.

· Responsible for establishing the purchasing cycle and adhering to accounting policies and principles

· Work with Director of Sales and Marketing on marketing programs to include cooking demonstrations, local and international events

· Interview, select, train, supervise, counsel employees in the department.

· Lead, coach, develop, train, and maintain a professional and positive workforce.

· Ensure all services to guests are conducted in a highly professional and efficient manner.

· Ensures that level of quality, portion control, and plate presentation is adhered to consistently.

· Monitors and maintains line plating and quality.

· Manage line cooks.

· Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures

· Establishes par levels for supplies and equipment; monitors and maintains proper inventory levels; authorizes purchase orders for supplies and equipment.

· Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision.

· Establishes procedures, prepares and coordinates schedules, and expedites workflow.

· Perform month-end inventories.

· Ensures all necessary reports and forms are completed daily.

· Possesses and maintains through industry and stays abreast of industry trends; communicates/incorporates information to ensure kitchen remains current.

· Prepare weekly schedule for all kitchen in accordance with business needs, avoiding over staffing and overtime.

· Performs other duties as assigned by manager.