Executive Chef

Department/Company: Executive Chef
Reports To: General Manager
Supervises: N/A
Exempt/Non-Exempt: Exempt
Pay Rate: $50,000-$65,000

Purpose

As the Executive Chef specializing in labor management and cost containment, you will play a pivotal role in overseeing the culinary operations of our establishment. You will be responsible for creating menus that reflect seasonal ingredients, while also implementing strategies to ensure efficient labor utilization and cost-effective kitchen practices. The ideal candidate will bring a unique blend of culinary expertise, leadership skills, and financial acumen to elevate our culinary offerings while maximizing operational efficiency.

Major Duties and Responsibilities:

Menu Development:

Craft innovative and seasonally inspired menus that showcase the freshest ingredients available.
Collaborate with suppliers to source high-quality, cost-effective seasonal produce, meats, and seafood.

Labor Management:

Develop and implement labor management strategies to optimize staffing levels and enhance kitchen productivity.
Create and manage staff schedules, ensuring adequate coverage during peak and off-peak hours.
Train and mentor kitchen staff to maintain high standards of performance and efficiency.
Assist on line during peak & off peak hours to ensure consistency and productivity.

Cost Containment:

Implement cost-effective cooking techniques and portion control measures to minimize waste and maximize profitability.
Analyze and manage food costs, regularly reviewing supplier contracts and negotiating favorable terms.
Work closely with the purchasing department to identify cost-saving opportunities without compromising quality.

Quality Assurance:

Maintain strict quality control standards to ensure consistency and excellence in all culinary offerings.
Conduct regular kitchen inspections to assess adherence to food safety and sanitation standards.

Position Requirements

Proven experience as an Executive Chef or in a senior culinary management role.
Strong financial acumen with a demonstrated ability to manage budgets and control costs.
In-depth knowledge of seasonal ingredients and a passion for creating menus that reflect the essence of each season.
Excellent leadership and communication skills.
Culinary degree or equivalent experience in a high-volume, upscale dining environment.

The intent of this job description is to provide a representative summary of the major duties and responsibilities performed by incumbents of this job. Incumbents may be requested to perform job-related tasks other than those specifically outlined in this job description.

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