An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
Create and serve daily features alongside the a la carte offerings, utilizing fresh (not value-added) proteins, fruits, vegetables, pastries, soups, and other items to apply a from scratch environment Design weekly menus that incorporate Rotisserie items, Action stations, Main Entrees, Soups, and unique sandwich features on a weekly basis Hands-on production of daily soups, features, catering, and other prepared items in the kitchen Ensure all food is of excellent quality and served in a timely manner Properly plan and budget menus and order from all vendors routinely and in advance to ensure that all product is in-house for utilization Oversee and coordinate all kitchen staff and operations including assisting them as required Maintain daily production records, illustrating daily production plan, daily prep lists, made/sold feature counts, and other information based upon sales and other environmental factors that may affect business Execution of daily food service (quality, technique, portion, presentation, timeliness, and food cost control) and completion of all administrative duties (daily sales cash sheets, flash reports, payroll, weekly or period-ending inventory, product ordering) while managing kitchen Effectively carry out and enforce all Standard Operating Procedures and other company-driven guidelines in reference to administrative duties and culinary programs; all paperwork to be completed at EOD Organize and inventory all coolers, freezers, storage areas (dry store, catering room, beverage room, FOH cabinets) on a weekly basis; clean as necessary Author and maintain employee schedules and break schedules to ensure all hands-on deck for peak service hours (7a-9a, 11a-1p), enforcing appropriate clock-in/clock-out functions through the POS Manage location hiring process by effectively communicating with Human Resources on open and closed positions, interviewing potential employees, and providing HR proper notice and information on any new employee. Properly label and date all food preparation for storage; abide by the local county sanitation and health code standards to confirm that we are serving food and beverages in a safe environment with consistency Receive feedback and make improvements where necessary
Job Requirements/ Qualifications:
3+ years of culinary management experience including food ordering, inventory, production records, employee hiring, employee coaching, and employee termination Able to stand for the entire shift Able and willing to lift up to 50lbs (as needed) Current ServSafe Certification and or culinary education is a plus
