Executive Chef

Position Summary

A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution.

• Direct kitchen operations, including food preparation, cooking, and cleanup.
• Assign tasks; supervise chefs and cooks in the preparation and presentation of food.
• Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively.
• Resolve issues as they arise so that customers continue to receive their orders in a timely manner.
• Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen.
• Plan menus and set prices making adjustments as needed based on the availability of ingredients.
• Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers.
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment.
• Direct monthly inventory.
• Maintain vendor relationships.
• Recruit, hire, and train chefs, cooks, and kitchen staff.
• Maintain kitchen equipment; schedule repairs and additional maintenance as needed.
• Perform all duties as assigned.

• Education/
  
  Certifications:
  
  Associate degree in culinary arts or equivalent required.
• Experience:
  
  Five years of hospitality or related experience.
• Skills/
  
  Competencies:
  
  Ability to inspire, develop and mentor employees for personal and professional growth.
• Demonstrated Time Management excellence.
• Computer Skills -- MS Office, Scheduling Software
• Well-versed in Store Operations, Finances, and Ethical Business Practices
• Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs.

When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work.

This description is not a contract or guarantee of employment nor does it alter the at-will relationship.

• Mid-Senior level

• Full-time

• Management and Manufacturing
• Industries
• Restaurants