Executive Chef

Duties and Responsibilities                                                                     

• Responsible for all back-of-house operations and ensures guests are served the highest quality cuisine.
  
• Possesses in-depth knowledge of all food and beverage menus.
  
• Ensures the well-being of all guests and employees by adhering to Company safety standards and maintaining compliance with the Department of Health and OSHAA.
  
• Develops new recipes for potential new menu items and specials.
  
• Participates in reviewing the venue’s monthly Profit & Loss statement.
  
• Ensures adequate staffing by interviewing, hiring, and training new applicants.
  
• Regulates all POS functions requiring a manager’s approval.
  
• Addresses and resolves guest and employee concerns.
  
• Responsible for reconciling department financials.
  
• Coaches and develops heart-of-house employees by setting clear guidelines and expectations.
  
• Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.
  
• Portrays a positive and professional attitude and appearance.

Skills & Requirements

• Has 5-7 years previous supervisory/management experience in a high-volume setting.
  
• Has worked 10+ years in food & beverage, preferably in fine dining.
  
• Holds an associate degree in Culinary Arts or equivalent work experience.
  
• Displays strong menu planning alongside original culinary creations.
  
• Demonstrated financial acumen with P&L statements, and labor models.
  
• Demonstrates effective oral & written communication, interpersonal and conflict-resolution skills.
  
• Must possess an unexpired Food Manager Safety certification.
  

Duties and Responsibilities                                                                     

• Responsible for all back-of-house operations and ensures guests are served the highest quality cuisine.
  
• Possesses in-depth knowledge of all food and beverage menus.
  
• Ensures the well-being of all guests and employees by adhering to Company safety standards and maintaining compliance with the Department of Health and OSHAA.
  
• Develops new recipes for potential new menu items and specials.
  
• Participates in reviewing the venue’s monthly Profit & Loss statement.
  
• Ensures adequate staffing by interviewing, hiring, and training new applicants.
  
• Regulates all POS functions requiring a manager’s approval.
  
• Addresses and resolves guest and employee concerns.
  
• Responsible for reconciling department financials.
  
• Coaches and develops heart-of-house employees by setting clear guidelines and expectations.
  
• Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.
  
• Portrays a positive and professional attitude and appearance.

Skills & Requirements

• Has 5-7 years previous supervisory/management experience in a high-volume setting.
  
• Has worked 10+ years in food & beverage, preferably in fine dining.
  
• Holds an associate degree in Culinary Arts or equivalent work experience.
  
• Displays strong menu planning alongside original culinary creations.
  
• Demonstrated financial acumen with P&L statements, and labor models.
  
• Demonstrates effective oral & written communication, interpersonal and conflict-resolution skills.
  
• Must possess an unexpired Food Manager Safety certification.