Job Description
Summary
The Executive Chef is responsible for assisting in the culinary design of the venue's menu in accordance with organization
and execution of the day-to-day food and beverage operations.
Essential Duties and Responsibilities include the following. Other duties may be assigned.
Responsible for overall management of Restaurant, including scheduling cooks, supervising activities of cooks, coordinate
and actively participate in event operations and monitor food and labor cost. Visually inspects, selects and uses only the
freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items.
Reads and employs math skills for recipes. Approves requisitions for supplies and food items for production on
workstation. Participates in production of all food items necessary for operation. Hires, trains and supervises kitchen staff
in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and
discipline as necessary to produce quality products. Monitors to ensure proper receiving, storage, and rotation of food
products so as to comply with Health Department regulations, including coverage, labeling, dating and placing items in
proper containers to ensure products freshness. Assigns in detail, specific duties to all associates under supervision of
Executive Chef for efficient operation of kitchen and service. Writes, costs, tests, maintains and updates all menu
specifications, recipes and pictures, production forecasts, and ensures same are being followed. Adheres to and enforces
inventory and labor control measures; performs inventory counts as requested. Ability to coach, train and develop efficient
and successful team. Ensures all workstations, storerooms and dining areas remain clean, sanitized, safe and in proper
working order at all times.
Qualifications To perform this job successfully, an individual must be able to perform each essential duty
satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability
required. Reasonable accommodations may be made to enable individuals with disabilities to perform the
essential functions.
Education and/or Experience
High School diploma or GED; Associate degree in Food and Beverage preferred
Minimum eight (8) years in BOH restaurant environment
Minimum five (5) years of BOH management experience in a high-volume restaurant environment
Skills/Aptitudes
Excellent organization skills.
Ability to prioritize and to handle multiple projects simultaneously.
Good written, verbal and interpersonal skills required; ability to interact with all levels of staff including management.
Ability to effectively supervise staff.
Professional presentation, appearance and work ethic.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate
with other associates and leaders.
Sufficient manual dexterity of hand to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
Ability to perform duties in confined spaces.
Ability to perform duties within extreme temperature ranges
Majority of time spent alternating between indoor, climate controlled environment of restaurant and temperature
fluctuations of warehouse and kitchen.
May also be exposed to partially sheltered outdoor environment subject to climate fluctuations
Kitchen environment-noise levels may be moderate to high
Works frequently in hot and damp environment
In contact with sharp knives, slicers, boiling liquids, hot pans, etc.
Ability to remain on feet for entire length of shift
Ability to lift/move/maneuver up to 50 lbs.
Constant standing, walking, bending, reaching and repetitive motions.
Computer Skills
To perform this job successfully, an individual should have knowledge of Microsoft Office, including
Excel and must be able to learn Maintenance Manager software program.
Other Qualifications
Ability to work with limited supervision and as a team member
Requires ability to work flexible and extended hours, including nights, weekends and holidays, in addition
to normal business hours
Physical Demands
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. Reasonable accommodations may be made to
enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is required to walk extensively, occasionally
required to kneel, climb to high walkways or balance. The employee must occasionally lift and/or move up
to 50 pounds.
This position requires work inside and outside of the building and some exposure to adverse conditions.
