Executive Chef

The Executive Chef is responsible for overseeing the back-of-house operation, including controlling food-related costs, back-of-house team members, labor costs, food quality, and the overall condition of the kitchen area.

Requirements

• Perform daily line checks and safety walk-throughs
• Responsible for the food budget and cost control of food and labor
• Investigate and review all sub-standard food with the BOH team
• Monitor food waste and implement solutions to reduce it
• Work with the Director of Food & Beverage on menu development and engineering
• Create an environment of trust and mutual respect
• Responsible for the complete life cycle of all team members, including hiring, training, coaching/counseling, skill development, and terminations
• Monitor and maintain the highest standards of food and beverage quality, guest service, cost control, and service consistency
• Manage staffing levels and controllable costs to ensure they align with the budget
• Complete nightly logs and manager reports
• Monitor and enforce inventory controls
• Ensure accurate, up-to-date information on menu items and food allergens
• Recognize and cultivate regular guests and repeat business
• Respond to guest concerns/complaints and correct errors or resolve complaints
• Comply with all safety and health department procedures and all state and federal liquor laws
• Maintain company safety and sanitation standards
• Ensure complete and proper checkout procedures
• Assists and/or completes additional tasks as assigned