Executive Chef | AVA Winter Park

Riviera Dining Group•Orlando, FL

About The Position

The Executive Chef is responsible for the overall kitchen operation as a successful independent profit center, with the goal of ensuring maximum guest satisfaction through planning, organizing, directing, and controlling kitchen operations and administration. The role demonstrates culinary talent through hands-on work while helping lead staff and managing food-related functions. It also assists in supervising kitchen areas to ensure consistent, high-quality products. The Executive Chef reports to the Corporate Chef, Casa Neos.

Requirements

A 2-year or 4-year culinary degree is required.
At least 10 years in a kitchen managerial role as an Executive Chef in a fast-paced, high-volume upscale restaurant.
Good listening and verbal communication skills.
Ability to remain alert to Operations and food and beverage needs.
Strong leadership abilities.
Attention to detail.
Strong organizational skills.
Computer knowledge, including Excel and Windows.

Responsibilities

Plan and create menus for all food restaurants.
Support the Executive Chef of Casa Neos.
Create specials.
Cost and evaluate menus in collaboration with the cost control team.
Manage recipes and ensure their accuracy.
Provide Operations and the Corporate Chef with accurate recipes.
Train Operations on new dishes and newly launched menus.
Assist with menu launches.
Audit food quality across all operations.
Regularly audit recipe adherence with the Chief Culinary Officer and corporate team.
Develop standard recipes and food preparation and presentation techniques to ensure consistently high quality and minimize food costs.
Evaluate food products to ensure quality standards are consistently met.
Work with Food and Beverage and Operations management to ensure food production consistently exceeds member and guest expectations.
Evaluate products to ensure quality, price, and related goods are consistently met.
Stay aware of the latest trends in the food and beverage market.
Assist in implementing the Food Matrix with the Menu Coordinator.
Work with the Menu Analyst to provide valuable information for new menu creation.
Work with the Sourcing Manager on updates about farm products.
Work with the Menu Coordinator on menu descriptions, the Food Matrix, allergies, and menu launches.
Attend required meetings and other meetings as needed.
Perform other duties as directed.