Executive Chef Jobs

About The Position

Requirements

• High school diploma or GED and 6 years of experience in culinary, food and beverage, or a related professional area; alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major and 4 years of relevant experience.
• Experience guiding and developing staff, including direct reports.
• Knowledge of food preparation, food quality, presentation, sanitation, food handling, and kitchen operations.
• Ability to lead kitchen teams, communicate effectively, coach employees, and resolve problems.
• Ability to manage budgets and controllable expenses and support financial decision-making.

Responsibilities

• Lead the kitchen management team and provide direction for day-to-day operations.
• Perform staff duties when needed or determine appropriate replacements to fill staffing gaps.
• Guide subordinates, set performance standards, monitor performance, and model appropriate behavior.
• Build trust, respect, cooperation, and open, collaborative relationships among employees.
• Administer property policies fairly and consistently; review staffing levels to meet guest service, operational, and financial objectives.
• Solicit employee feedback and address employee problems or concerns.
• Supervise and coordinate cooks and other food-preparation workers, and demonstrate cooking techniques and equipment to staff.
• Develop and implement guidelines and control procedures for purchasing and receiving.
• Establish performance, budget, and team goals; communicate and monitor safety procedures and standards.
• Manage controllable departmental expenses, including food costs, supplies, uniforms, and equipment, and participate in budgeting.
• Direct menu development and monitor raw and cooked food quality, presentation, and flavor.
• Ensure food handling, temperature, sanitation, certification, purchasing, receiving, and storage standards are followed.
• Prepare and cook foods for regular service, special guests, and functions.
• Support service behaviors that promote customer satisfaction and retention, and coach employees to meet guest needs.
• Manage daily operations to meet quality standards and customer expectations; demonstrate hospitality and interact with guests for feedback.
• Respond to guest problems and complaints, review satisfaction data, and identify areas for improvement.
• Establish service guidelines and ensure employees receive ongoing training on guest expectations.
• Identify employee development needs and coach, mentor, and train employees in cooking and plate presentation.
• Ensure fair and equitable treatment of employees, provide behavioral feedback, and administer performance appraisals for direct-report managers.
• Coordinate with the Banquet Chef and Catering department on food knowledge and menu composition training.
• Manage progressive discipline and ensure required procedures and documentation are completed.
• Provide information to executive teams, managers, supervisors, coworkers, and subordinates through telephone, written communication, email, or in person.
• Analyze information and evaluate results to select solutions and solve problems.