Executive Chef Jobs

About The Position

Requirements

• High school diploma or GED equivalent.
• Two to four years of experience supervising and/or managing kitchen staff and handling inventory and food ordering in a high-volume kitchen.
• Confidence in cooking skills and abilities.
• Attention to detail.
• Good people-management, communication, and listening skills.
• Proven ability to lead a team and communicate efficiently, verbally and in writing.
• Flexibility and adaptability to change.
• Demonstrated time-management and organizational skills.
• Self-motivation, detail orientation, and a passion for teaching others.
• Ability to work evenings, weekends, and holidays.
• Ability to carry or lift items weighing up to 75 pounds.
• Ability to move about the kitchen safely, handle food and utensils effectively and safely, and bend, stoop, stand, and kneel.
• Ability to withstand potential temperature changes in the assigned work area.

Nice To Haves

• Culinary arts courses or certifications, or a related degree.

Responsibilities

• Control day-to-day culinary operations in accordance with company policies and guidelines, including maintaining appropriate staffing levels.
• Maintain a professional company image through kitchen cleanliness, proper uniforms, and appearance standards.
• Maintain accurate, current costing and documentation for dishes prepared and sold.
• Establish inventory procedures and timeframes, and determine minimum and maximum stock levels for food, materials, and kitchen equipment.
• Maintain procedures for securing and storing products, inventory, and equipment; replenishing supplies; and minimizing waste and pilferage.
• Ensure kitchen equipment is operational and regularly cleaned, and kitchen areas and storerooms are clean, stocked, and compliant with sanitation and health department requirements; promptly notify the Maintenance Manager of repair needs.
• Resolve employee conflicts, customer complaints, and stock-order issues quickly.
• Support staff during busy shifts and resolve conflicts to keep operations running.
• Interact with guests courteously to resolve service issues or concerns.
• Ensure kitchen staff deliver consistent, high-quality products and service.
• Control back-of-house food costs through ordering, weekly inventory, review of financial reports, and appropriate corrective action.
• Communicate standards and cooking methods clearly to staff, and communicate effectively with customers.
• Maintain a safe work environment that reduces the risk of injuries and accidents.
• Keep the kitchen organized and clean in compliance with company and health department standards.
• Create and maintain work schedules, shipment schedules, and cleaning schedules.
• Recruit, interview, and hire supervisory and hourly team members; supervise and motivate staff; take disciplinary action and recommend termination of hourly employees when necessary.
• Train employees on an ongoing basis as assigned.
• Lead by example and mentor new staff.