Executive Chef

Silver Property Management Inc • Fredericksburg, VA

35d

About The Position

Essential Job Duties: 1. Lead the strategic planning, development, and execution of all menus, ensuring offerings are creative, seasonal, cost-effective, and aligned with the community’s dining standards and member expectations. 2. Direct, supervise, and inspire the entire culinary team, establishing clear performance standards, ensuring strict adherence to recipes and presentation guidelines, and cultivating a culture of excellence, consistency, and teamwork. 3. Oversee all aspects of food production, ensuring dishes are prepared efficiently, consistently, and to exact specifications while maintaining the highest standards of flavor, quality, and visual appeal. 4. Manage all kitchen operational needs, including forecasting, monitoring, and maintaining inventory levels; overseeing procurement; and ensuring cost controls are in place to meet budgetary goals. 5. Ensure the kitchen environment meets or exceeds all health, safety, and sanitation regulations, implementing systems for cleanliness, organization, food safety, and compliance with local and state guidelines. 6. Champion training, development, and mentorship for all kitchen staff, creating opportunities for skill growth, professional advancement, and cross-training across culinary stations. 7. Serve as the culinary leader and departmental representative, collaborating with management, attending leadership meetings, and overseeing all executive-level culinary decisions; fully owning the responsibilities typically assigned to the Head Chef. 8. Drive continuous improvement and innovation, regularly evaluating operational efficiency, member feedback, and industry trends to elevate the dining experience and support long-term culinary goals. 9. Foster positive relationships with members, guests, and staff, ensuring the dining program reflects hospitality, care, and a commitment to exceptional service.

Requirements

• Extensive experience as an Executive Chef or senior culinary leader.
• Advanced knowledge of culinary techniques and menu development.
• Strong leadership, communication, and team-management skills.
• Proven ability to manage operations, inventory, costs, and safety standards.

Nice To Haves

• Culinary degree or advanced certification preferred.

Responsibilities

• Lead the strategic planning, development, and execution of all menus
• Direct, supervise, and inspire the entire culinary team
• Oversee all aspects of food production
• Manage all kitchen operational needs
• Ensure the kitchen environment meets or exceeds all health, safety, and sanitation regulations
• Champion training, development, and mentorship for all kitchen staff
• Serve as the culinary leader and departmental representative
• Drive continuous improvement and innovation
• Foster positive relationships with members, guests, and staff

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed