Summary
The Executive Chef is the highest-ranking culinary professional, responsible for overseeing all aspects of food production, kitchen management, and culinary team development. This role requires a balance of exceptional culinary skill, strong leadership, business acumen, and adherence to strict quality and sanitation standards to ensure the success of the food and beverage operation.
Key Responsibilities
Culinary & Menu Development:
- Design and develop innovative, high-quality menus ( la carte, specials, catering, etc.) that align with the establishment's concept, target audience, and current culinary trends.
- Establish and maintain high standards for food preparation, presentation, and taste consistency across all dishes.
- Regularly refine and update recipes, ensuring proper documentation, costing, and adherence to portion control.
- Source and select high-quality ingredients, building strong relationships with vendors.
Kitchen Operations & Management:
- Oversee all day-to-day kitchen activities, ensuring smooth and efficient service during all operating hours.
- Manage inventory, including ordering, receiving, proper storage, rotation, and minimizing waste to control food costs and maintain profitability.
- Develop and manage the kitchen budget, monitoring expenditures and achieving financial objectives for food and labor costs.
- Ensure strict compliance with all health, safety, sanitation, and food handling regulations.
- Oversee the maintenance and operation of all kitchen equipment.
Leadership & Staff Management:
- Recruit, hire, train, and manage the entire kitchen staff, including Sous Chefs, line cooks, prep cooks, and utility staff.
- Create and manage staff schedules to ensure appropriate staffing levels for all shifts while controlling labor costs.
- Provide continuous coaching, training, and performance evaluations to foster a positive, productive, and collaborative work environment.
- Lead by example, promoting teamwork, discipline, and a commitment to excellence.
Administrative & Collaboration:
- Collaborate effectively with the General Manager and Front-of-House management to ensure seamless communication and a superior guest experience.
- Handle administrative duties such as payroll, documentation, inventory reports, and recipe costing.
- Address and resolve any customer complaints related to food quality or service in a professional manner.
- Act as a public face and ambassador for the establishment's culinary program when interacting with guests, media, or vendors.
Qualifications
- Proven experience as an Executive Chef, Head Chef, or similar leadership role in a high-volume or fine-dining setting.
- Exceptional culinary skills and advanced knowledge of all kitchen functions and culinary techniques.
- Strong financial acumen, including experience with budgeting, food cost control, and inventory management.
- Demonstrated ability to lead, motivate, and manage a diverse kitchen team.
- Excellent communication, interpersonal, and organizational skills.
- Flexibility to work long hours, including nights, weekends, and holidays.
- Relevant culinary degree or certification preferred (e.g., Certified Executive Chef - CEC).
- Current Food Safety Manager certification (or equivalent) required.
