Executive Chef
About The Position
The Executive Chef manages the unit’s daily food production, preparation, and presentation and helps the General Manager oversee day-to-day operations. The role supervises, directs, and trains kitchen employees; works toward operating and financial goals; maintains food quality; and meets client objectives and customer needs. The Executive Chef plans menus and event production, forecasts portions, analyzes and costs food items, controls expenses and inventory, and ensures compliance with budgets. The role recruits, schedules, supervises, trains, and directs culinary and utility staff, and maintains a safe facility and compliance with food production, handling, sanitation, housekeeping, dress, cash control, and employee hygiene standards. The position requires physical presence at the job site. Duties include frequent movement around the unit, standing throughout the workday, climbing steps, and working in temperature extremes such as freezer, walk-in refrigerator, and grill areas. The role involves lifting, carrying, and pushing weights up to 25 pounds regularly, 30–35 pounds frequently, and up to 50 pounds occasionally, as well as frequent bending and reaching. Clear English reading, writing, and verbal communication are required in a fast-paced kitchen.
Requirements
- High school diploma or GED equivalent required.
- Food Protection Manager Certification.
- Demonstrated knowledge of food safety and sanitation.
- Computer proficiency, including ability to use MS Word, Excel, and Outlook.
- Strong customer service abilities, including actively looking for ways to assist customers and coworkers.
- Experience analyzing financial reports.
- Ability to communicate clearly and concisely, orally and in writing.
- Ability to problem solve.
- Ability to read and write work-related documents in English and communicate clearly in English with customers and coworkers.
- Ability to move frequently throughout the unit, stand for the entire workday, climb steps regularly, and work in temperature extremes.
- Ability to lift, carry, and push up to 25 pounds regularly, 30–35 pounds frequently, and up to 50 pounds occasionally.
- Physical presence at the job site is essential to perform the duties.
Nice To Haves
- Culinary or associate’s degree in food service or a related field.
Responsibilities
- Plan and develop menus and forecast portion specifications for the unit.
- Analyze and cost food items and ensure compliance with the established budget.
- Recruit, supervise, train, schedule, discipline, and direct culinary and utility staff.
- Control expenses and determine food and supply needs for the venue.
- Maintain inventory control of food and supplies.
- Maintain a safe facility and ensure standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
- Plan, schedule, supervise, and participate in event culinary work to ensure proper production, assignment distribution, and prompt, efficient food preparation.
- Ensure food quality standards are met and quantities are sufficient for expected needs.
- Direct food preparation and cooking for the unit.
- Remain aware of safety issues and report them immediately to the manager.
- Help the General Manager supervise and carry out the unit’s day-to-day operations.
- Provide supervision, direction, and training to kitchen employees and work toward operating and financial goals and client and customer objectives.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
