Executive Chef

Summary of Position:

The Executive Chef leads all culinary operations for The Oaks Lakeside Kitchen, an upscale, intimate restaurant known for innovative, high-quality cuisine. This position is responsible for the overall direction of the kitchen, including menu creation, culinary execution, staff leadership, financial performance, and adherence to health and safety regulations. The Executive Chef sets the culinary vision and standards, ensuring exceptional food quality, presentation, and guest experience while managing all aspects of kitchen operations, including daily service, banquets, and special events. Effective management of the culinary team ensures the achievement of overall financial results, guest satisfaction, and positive team member relations.

Essential Duties and Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Along with complying with all laws, company policy, and brand standards, the following are the Essential Functions of this position:

1. Provide overall leadership and direction for kitchen operations at The Oaks Lakeside Kitchen, an upscale, intimate restaurant known for innovative, high-quality cuisine.
2. Create, develop, and execute seasonal, creative menus that reflect current culinary trends, guest preferences, and the restaurant's upscale identity.
3. Recruit, hire, train, mentor, and manage kitchen staff, including the Executive Sous Chef and Kitchen Manager, fostering a culture of excellence, accountability, and teamwork.
4. Establish and uphold standards for food quality, presentation, and consistency during all daily restaurant operations.
5. Direct kitchen operations to optimize productivity, efficiency, and guest satisfaction.
6. Oversee all aspects of culinary production for large-scale events, including weddings, corporate functions, and special events.
7. Lead menu planning, development, and execution for banquets, ensuring high-quality dishes that meet client expectations and dietary needs.
8. Manage food cost control, inventory, purchasing, and vendor relationships to meet or exceed budgeted financial targets.
9. Ensure full compliance with food safety regulations, sanitation standards, and health department guidelines at all times.
10. Oversee daily kitchen operations, staffing, scheduling, and performance management in partnership with the Executive Sous Chef and Kitchen Manager.
11. Lead by example, ensuring the highest standards of culinary execution, professionalism, and kitchen cleanliness.
12. Develop and implement training programs for kitchen staff to enhance their culinary skills, product knowledge, and career growth.
13. Partner with the front-of-house team and Food and Beverage Director to deliver an exceptional, cohesive guest experience.
14. Stay current with industry trends, ingredients, and cooking techniques to innovate and continually elevate the culinary program.
15. Oversee the maintenance, cleanliness, and proper use of all kitchen equipment and workspaces.
16. Manage food and labor costs to ensure profitability while maintaining the highest quality standards.
17. Collaborate with the Management Team to plan and execute special events (ex. Mother's Day, Easter, Thanksgiving, New Year's, Holiday Events, etc.) property wide.
18. Represent The Oaks Lakeside Kitchen at community events, media engagements, and resort-wide initiatives as needed.
19. Any other duties directed by the Food and Beverage Director and/or General Manager.