The Executive Chef reports directly to the Corporate chef. The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.
The Executive Chef serves as a role model and mentor to the chefs and line cooks, and must maintain a professional appearance, language skills and demeanor.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
FOOD QUALITY 1. Ensures excellence in guest satisfaction through a commitment to exceed expectations and a hands-on, lead by example management style. 2. Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up. 3. Achieve or exceed budgeted labor and other cost centers through proper planning and execution. 4. Oversee weekly and monthly inventories, and ordering of food and supplies. 5. Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. 6. Retains a thorough and updated knowledge of company policies & procedures, regulations for restaurant operations. Liaises with government regulators that impact the operation of the department. Ensures that all applicable certifications are up to date.
7. Menu development, standardize recipes and presentation.
8. Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.
9. Identify new culinary techniques and presentations.
10. Maintaining food quality and ensuring guest satisfaction
11. Setting standards and maintaining food presentation quality at all times.
12. Ensuring that standard recipes are being followed at all times
13. Sourcing out new products and supplies to constantly develop menus
14. Constantly improving food production
15. Resolving any problems that arise in the kitchen and seizing control of a situation.
16. Recruiting staff and monitoring their performance
17. Stay current on restaurant industry trends.
18. Motivating staff and maintaining discipline by example.
19. Staff management which includes hiring, training, scheduling, payroll, performance evaluation, and
termination of employees.
20. Responsible for inventory, purchasing and receiving of both FOH and BOH products.
21. Enforcing strict health and hygiene standards.
22. Cooperating with front of house management and service staff regarding service issues
23. Expediting during service
24. Building apprenticeship and staff development programs.
SERVICE
1. Proper guest service requires that the food is produced on a timely basis and that the servers
are well educated regarding the menu.
2. It is the Chef's responsibility to participate in service education through:
a. Daily line-ups;
b. Quarterly menu meetings; and
c. New server training programs
3. It is also the Chef's responsibility to train the kitchen staff to produce meals promptly.
4. The goal is to execute all tickets in twenty minutes or less.
FINANCIAL OBJECTIVES
1. It is the Executive Chef's responsibility to meet the financial targets while achieving the food
quality and service objectives.
2. Prepare operational reports and analyses setting forth progress and adverse trends and make
appropriate recommendations.
3. If there are structural reasons that the financial goals cannot be met without sacrificing food
quality of service, it is the Chef's responsibility to identify the problems and bring them promptly
to the attention of the General Manager.
4. Maintaining overall food & labor cost within budgetary guidelines
5. Ensuring overall profitability of kitchen
6. Managing kitchen staff to maintain goals
FACILITY MAINTENANCE
1. Maintain a high level of cleanliness in the kitchen facilities.
2. It is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep
kitchen, dish area, stairs, walk-in and downstairs prep area.
3. The Chef should make the appropriate assignments within his staff.
SUPERVISORY RESPONSIBILITIES:
1. Supervise all kitchen employees. Is responsible for the overall direction, coordination, and
evaluation of this unit.
2. Work with Corporate Chef to instill company culture, build morale and create an ongoing
positive work environment, using established as well as newly developed initiatives.
3. Carries out supervisory responsibilities in accordance with the organization's policies and
applicable laws.
4. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and
directing work; appraising performance; rewarding and disciplining employees; addressing
complaints and resolving problems.
5. Use the Employee Handbook in understanding the consistent manner of communicating rules
and regulations to our team.
Qualifications and Competencies
1. Degree in Culinary Arts and prior experience as an Executive Chef
2. Requires advanced knowledge of the principles and practices within the fine dining
profession. This includes experiential knowledge required for management of people and/or
complex problems and food management.
3. Strategic thinking, business acumen, Thoroughness
4. Polished leadership and speaking skills
5. Food Safety/Manager Certification
6. Customer/Client Focus Expertise in food product, presentation, quality and preparation
along with menu concept and design.
7. Ability to read and interpret documents such as safety rules, operating and maintenance
instructions, and procedure manuals.
8. Ability to write routine reports, purchase orders, menus and correspondence.
9. Ability to communicate to groups of customers or employees of the organization.
10. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers,
common fractions, and decimals. Ability to compute rate, ratio, and percent.
11. Ability to solve practical problems and deal with a variety of concrete variables in situations
where only limited standardization exists.
12. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule
form.
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities,
duties or responsibilities that are required of the employee for this job. Duties, responsibilities and
activities may change at any time with or without notice.
Working conditions
1. While performing the duties of this job, the employee is regularly exposed to heat from the
stoves and burners.
2. The noise level in the work environment is usually loud.
Physical requirements
The physical demands described here are representative of those that must be met by an
employee to successfully perform the essential functions of this job. Walks and stands during
entire service. Available to work various shifts, including nights, weekends and holidays.
While performing the duties of this job, the employee is regularly required to talk and hear. The
employee frequently is required to stand; bend; walk; use hands or finger, handle or feel; talk; hear; see;
and reach with hands and arms and requires the ability to occasionally lift office products and supplies
up to 50 pounds.

The Executive Chef reports directly to the Corporate chef. The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.
The Executive Chef serves as a role model and mentor to the chefs and line cooks, and must maintain a professional appearance, language skills and demeanor.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
FOOD QUALITY 1. Ensures excellence in guest satisfaction through a commitment to exceed expectations and a hands-on, lead by example management style. 2. Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up. 3. Achieve or exceed budgeted labor and other cost centers through proper planning and execution. 4. Oversee weekly and monthly inventories, and ordering of food and supplies. 5. Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. 6. Retains a thorough and updated knowledge of company policies & procedures, regulations for restaurant operations. Liaises with government regulators that impact the operation of the department. Ensures that all applicable certifications are up to date.
7. Menu development, standardize recipes and presentation.
8. Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.
9. Identify new culinary techniques and presentations.
10. Maintaining food quality and ensuring guest satisfaction
11. Setting standards and maintaining food presentation quality at all times.
12. Ensuring that standard recipes are being followed at all times
13. Sourcing out new products and supplies to constantly develop menus
14. Constantly improving food production
15. Resolving any problems that arise in the kitchen and seizing control of a situation.
16. Recruiting staff and monitoring their performance
17. Stay current on restaurant industry trends.
18. Motivating staff and maintaining discipline by example.
19. Staff management which includes hiring, training, scheduling, payroll, performance evaluation, and
termination of employees.
20. Responsible for inventory, purchasing and receiving of both FOH and BOH products.
21. Enforcing strict health and hygiene standards.
22. Cooperating with front of house management and service staff regarding service issues
23. Expediting during service
24. Building apprenticeship and staff development programs.
SERVICE
1. Proper guest service requires that the food is produced on a timely basis and that the servers
are well educated regarding the menu.
2. It is the Chef's responsibility to participate in service education through:
a. Daily line-ups;
b. Quarterly menu meetings; and
c. New server training programs
3. It is also the Chef's responsibility to train the kitchen staff to produce meals promptly.
4. The goal is to execute all tickets in twenty minutes or less.
FINANCIAL OBJECTIVES
1. It is the Executive Chef's responsibility to meet the financial targets while achieving the food
quality and service objectives.
2. Prepare operational reports and analyses setting forth progress and adverse trends and make
appropriate recommendations.
3. If there are structural reasons that the financial goals cannot be met without sacrificing food
quality of service, it is the Chef's responsibility to identify the problems and bring them promptly
to the attention of the General Manager.
4. Maintaining overall food & labor cost within budgetary guidelines
5. Ensuring overall profitability of kitchen
6. Managing kitchen staff to maintain goals
FACILITY MAINTENANCE
1. Maintain a high level of cleanliness in the kitchen facilities.
2. It is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep
kitchen, dish area, stairs, walk-in and downstairs prep area.
3. The Chef should make the appropriate assignments within his staff.
SUPERVISORY RESPONSIBILITIES:
1. Supervise all kitchen employees. Is responsible for the overall direction, coordination, and
evaluation of this unit.
2. Work with Corporate Chef to instill company culture, build morale and create an ongoing
positive work environment, using established as well as newly developed initiatives.
3. Carries out supervisory responsibilities in accordance with the organization's policies and
applicable laws.
4. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and
directing work; appraising performance; rewarding and disciplining employees; addressing
complaints and resolving problems.
5. Use the Employee Handbook in understanding the consistent manner of communicating rules
and regulations to our team.
Qualifications and Competencies
1. Degree in Culinary Arts and prior experience as an Executive Chef
2. Requires advanced knowledge of the principles and practices within the fine dining
profession. This includes experiential knowledge required for management of people and/or
complex problems and food management.
3. Strategic thinking, business acumen, Thoroughness
4. Polished leadership and speaking skills
5. Food Safety/Manager Certification
6. Customer/Client Focus Expertise in food product, presentation, quality and preparation
along with menu concept and design.
7. Ability to read and interpret documents such as safety rules, operating and maintenance
instructions, and procedure manuals.
8. Ability to write routine reports, purchase orders, menus and correspondence.
9. Ability to communicate to groups of customers or employees of the organization.
10. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers,
common fractions, and decimals. Ability to compute rate, ratio, and percent.
11. Ability to solve practical problems and deal with a variety of concrete variables in situations
where only limited standardization exists.
12. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule
form.
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities,
duties or responsibilities that are required of the employee for this job. Duties, responsibilities and
activities may change at any time with or without notice.
Working conditions
1. While performing the duties of this job, the employee is regularly exposed to heat from the
stoves and burners.
2. The noise level in the work environment is usually loud.
Physical requirements
The physical demands described here are representative of those that must be met by an
employee to successfully perform the essential functions of this job. Walks and stands during
entire service. Available to work various shifts, including nights, weekends and holidays.
While performing the duties of this job, the employee is regularly required to talk and hear. The
employee frequently is required to stand; bend; walk; use hands or finger, handle or feel; talk; hear; see;
and reach with hands and arms and requires the ability to occasionally lift office products and supplies
up to 50 pounds.