Executive Chef

As Executive Chef, you will lead the a la carte and banquet kitchen teams, and be responsible for their productivity as a whole.

Job Duties:
• Directly involved in the production, working the line
• Continuously train the team with hands-on demonstrations
• Create and implement standard operating procedures
• Ensure that quality, consistency and timeliness of all dishes are maintained
• Create and cost out menu items. Ensure that recipes are adhered to
• Take inventory and complete ordering sheets
• Accomplish human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining of staff; communicating job expectations; enforcing policies and procedures
• Provide overall leadership; recognize and motivate members of the team
• Create, post and monitor staff schedules
• Review timeclock punch ins & outs
• Review weekly payroll for accuracy
• Attend daily pre-shift meetings with service staff to go over points of service, menu items, specials, and any other pertinent culinary information
• Attend and contribute to weekly managers’ meeting
• Address patron culinary complaints rapidly; ensuring a positive resolution
• Ensure that the cleanliness of the kitchen, stewarding, and storage areas are maintained
• Ensure DOH regulations are adhered to. Maintain a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations

As Executive Chef, you will lead the a la carte and banquet kitchen teams, and be responsible for their productivity as a whole.

Job Duties:
• Directly involved in the production, working the line
• Continuously train the team with hands-on demonstrations
• Create and implement standard operating procedures
• Ensure that quality, consistency and timeliness of all dishes are maintained
• Create and cost out menu items. Ensure that recipes are adhered to
• Take inventory and complete ordering sheets
• Accomplish human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining of staff; communicating job expectations; enforcing policies and procedures
• Provide overall leadership; recognize and motivate members of the team
• Create, post and monitor staff schedules
• Review timeclock punch ins & outs
• Review weekly payroll for accuracy
• Attend daily pre-shift meetings with service staff to go over points of service, menu items, specials, and any other pertinent culinary information
• Attend and contribute to weekly managers’ meeting
• Address patron culinary complaints rapidly; ensuring a positive resolution
• Ensure that the cleanliness of the kitchen, stewarding, and storage areas are maintained
• Ensure DOH regulations are adhered to. Maintain a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations