Executive Chefs are responsible for the following: Oversees and monitors all back of house (BOH) operations, ordering and systems for the restaurant; develops menu items in partnership with Partners/Chef Partners; and ensures effective BOH training programs in collaboration with the designated trainer and chefs. The Executive Chef is responsible for all food and and BOH employees and maintains a focus on: menu creative process and menu changes, all that can be replicated in a high volume environment; overseeing all BOH hiring, training and approving all BOH schedules; mentoring, teaching chefs and annual reviews;; overseeing BOH reviews for hourly team members; monitoring and controlling BOH labor and food costs; reviewing and approving all invoices and inventories prior to statement preparation; overseeing all BOH cleaning, organizing and sanitation; and growing the business.

Essential Functions

• Oversee and ensure effective and efficient BOH operations including but not limited to monitoring and ensuring consistent purchasing standards and inventory, and tracking and controlling food costs
• Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring
• Research, develop and execute seasonal menus and new menu items as directed in partnership with divisional leaders  
• Ensure effective BOH training in collaboration with divisional trainers and chefs including but not limited to executing training, monitoring effectiveness and implementing improvements
• Conduct quarterly in-restaurant audits of BOH standard operating procedures and systems (for example, inventory sheets, purchase orders, daily labor sheets, etc.) 
• Partner with designated chefs to purchase and order food product and supplies for the restaurant including daily product order 
• Partner with GM, designated managers and chefs to regularly review and maintain recipe books
• Create new and maintain existing recipe costing in partnership with GM and designated chefs 
• Evaluate restaurants’ culinary feedback from the Ratings Program with GMs and chefs, and follow up with GMs, chefs and management teams Understand and follow the food allergy procedure and special orders/restrictions 
• Ensure proper food storage and food quality standards including consistency and presentation
• Ensure repair and maintenance needs are met and/or communicated to designated manager
• Understand and follow the food allergy procedure and special orders/restrictions 
• Monitor and ensure the restaurant and the team’s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations) and represent the restaurant and Company in interactions with legal and regulatory authorities 
• Schedule, conduct and document BOH Manager performance reviews in partnership with GM and or partner
• Partner with GMs, designated managers and chefs to interview, hire, onboard, train, supervise and develop BOH team 
• Assist GMs, designated managers and chefs to monitor, address and document individual BOH employee performance through recognition, coaching and when necessary, disciplinary action up to and including employment termination 
• Ensure that kitchen equipment is maintained and repaired as needed
• Assist with or perform the following tasks if needed: pre-shift line check to ensure quality of all items; meeting with appropriate GMs, designated managers and chefs to coordinate and ensure production standards; and review kitchen personnel needs and issues
• Contribute to shift meetings when needed 
• Participate in all new openings (local and out-of-state) as needed 
• Maintain proficiency in job functions of all BOH positions and provide active back-up support when business needs require 
• Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites as needed 
• Travel overnight occasionally as needed
• Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, knives, etc.) 
• Effectively communicate in order to perform and follow job requirements in written and spoken direction 
• Multitask calmly and effectively under pressure
• Work in a confined, crowded space of variable light, noise and temperature levels
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds 
• Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces

Key Responsibilities and Duties

• Model and promote teamwork across all teams 
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy 
• Organize and conduct periodic informational seminars for employees 
• Proficiently use and operate all necessary tools (including but not limited to knives) and equipment 
• Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook 
• Other duties assigned as needed 

Executive Chefs are responsible for the following: Oversees and monitors all back of house (BOH) operations, ordering and systems for the restaurant; develops menu items in partnership with Partners/Chef Partners; and ensures effective BOH training programs in collaboration with the designated trainer and chefs. The Executive Chef is responsible for all food and and BOH employees and maintains a focus on: menu creative process and menu changes, all that can be replicated in a high volume environment; overseeing all BOH hiring, training and approving all BOH schedules; mentoring, teaching chefs and annual reviews;; overseeing BOH reviews for hourly team members; monitoring and controlling BOH labor and food costs; reviewing and approving all invoices and inventories prior to statement preparation; overseeing all BOH cleaning, organizing and sanitation; and growing the business.

Essential Functions

• Oversee and ensure effective and efficient BOH operations including but not limited to monitoring and ensuring consistent purchasing standards and inventory, and tracking and controlling food costs
• Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring
• Research, develop and execute seasonal menus and new menu items as directed in partnership with divisional leaders  
• Ensure effective BOH training in collaboration with divisional trainers and chefs including but not limited to executing training, monitoring effectiveness and implementing improvements
• Conduct quarterly in-restaurant audits of BOH standard operating procedures and systems (for example, inventory sheets, purchase orders, daily labor sheets, etc.) 
• Partner with designated chefs to purchase and order food product and supplies for the restaurant including daily product order 
• Partner with GM, designated managers and chefs to regularly review and maintain recipe books
• Create new and maintain existing recipe costing in partnership with GM and designated chefs 
• Evaluate restaurants’ culinary feedback from the Ratings Program with GMs and chefs, and follow up with GMs, chefs and management teams Understand and follow the food allergy procedure and special orders/restrictions 
• Ensure proper food storage and food quality standards including consistency and presentation
• Ensure repair and maintenance needs are met and/or communicated to designated manager
• Understand and follow the food allergy procedure and special orders/restrictions 
• Monitor and ensure the restaurant and the team’s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations) and represent the restaurant and Company in interactions with legal and regulatory authorities 
• Schedule, conduct and document BOH Manager performance reviews in partnership with GM and or partner
• Partner with GMs, designated managers and chefs to interview, hire, onboard, train, supervise and develop BOH team 
• Assist GMs, designated managers and chefs to monitor, address and document individual BOH employee performance through recognition, coaching and when necessary, disciplinary action up to and including employment termination 
• Ensure that kitchen equipment is maintained and repaired as needed
• Assist with or perform the following tasks if needed: pre-shift line check to ensure quality of all items; meeting with appropriate GMs, designated managers and chefs to coordinate and ensure production standards; and review kitchen personnel needs and issues
• Contribute to shift meetings when needed 
• Participate in all new openings (local and out-of-state) as needed 
• Maintain proficiency in job functions of all BOH positions and provide active back-up support when business needs require 
• Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites as needed 
• Travel overnight occasionally as needed
• Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, knives, etc.) 
• Effectively communicate in order to perform and follow job requirements in written and spoken direction 
• Multitask calmly and effectively under pressure
• Work in a confined, crowded space of variable light, noise and temperature levels
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds 
• Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces

Key Responsibilities and Duties

• Model and promote teamwork across all teams 
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy 
• Organize and conduct periodic informational seminars for employees 
• Proficiently use and operate all necessary tools (including but not limited to knives) and equipment 
• Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook 
• Other duties assigned as needed