Executive Chef

Core Responsibilities Culinary Leadership:

Oversee the entire kitchen operation, including daily food production, logistics, and quality control. You will taste all food daily to ensure seasoning, texture, and visual appeal meet our exacting standards.

Financial Stewardship:

Establish and monitor accurate labor and food cost tracking. Implement proactive policies to maximize profitability (e.g., waste reduction through FIFO and creative use of inventory) without sacrificing quality.

Catering & Events:

Manage the setup, execution, and breakdown of catered functions. Act as a Captain on-site when necessary and expedite event packing/loading to ensure 100% accuracy before departure.

Menu Innovation:

In collaboration with the sales team, review and revise menus monthly to reflect seasonal trends and updated pricing. Lead client tastings with professional poise.

Team Development:

Recruit, train, and mentor staff. Conduct daily "line-up" meetings and monthly staff meetings to improve skills, discuss sanitation points, and maintain a positive workplace culture.

Operational Excellence:

Manage vendor relationships and food/equipment ordering to limit last-minute needs. Ensure 100% compliance with State Health Department standards and ASP handbook policies.

Leadership:

Proven ability to manage a "kitchen brigade," including reviews, documentation, and employee development.

Technical Skills:

Deep knowledge of diverse cooking techniques, catering logistics, and ABC laws/procedures.

Professionalism:

A commitment to personal integrity and a "lead-by-example" approach to hygiene, punctuality, and a positive, gossip-free workplace.

Physicality & Logistics:

Ability to handle the physical demands of catering (lifting/carrying equipment) and a valid Virginia Driver's License with a clean record for operating company vehicles.

Communication:

Strong verbal and written skills for interacting with clients, vendors, and front-of-house staff.