Executive Chef
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Key skills for this role
Role Overview
The Executive Chef manages and runs the kitchen team.
The role controls food costs and portion sizes while maintaining high standards of food production, taste, and quality.
Key Skills for This Role
Full Job Posting
Role Overview
The Executive Chef manages and runs the kitchen team.
The role controls food costs and portion sizes while maintaining high standards of food production, taste, and quality.
Planning and Implementation
- Establish strategic priorities and targets with the General Manager of Hospitality.
- Implement initiatives that maximize output and support department goals.
- Review policies and procedures and recommend improvements for best-practice operations.
- Plan menu changes and develop menus and offers based on customer demand.
- Recommend new menu ideas, special food events, and special days.
- Instruct cooks and other workers in food preparation, cooking, garnishing, and presentation.
- Inspect supplies, equipment, and work areas for compliance with standards.
- Control food quality, quantity, rotation, and waste.
- Audit kitchen and storage areas for adherence to policies.
Operational Management
- Control food costs by developing recipes with priced ingredients within budget.
- Maintain accurate pricing data for commodities on unit stock sheets.
- Implement food production, portion control, and stock management procedures.
- Approve inventory purchases and track expenditures against allocated budgets.
- Build relationships with external food and beverage suppliers for cost control.
- Attend conferences, meetings, and seminars to monitor industry developments.
Team Leadership
- Motivate staff and empower direct reports with the tools and support needed to meet goals.
- Set direction, prioritize tasks, delegate responsibility, and monitor individual performance.
- Provide regular feedback and take prompt action when necessary.
- Create opportunities for staff participation in improvement, innovation, and knowledge-sharing.
- Ensure staff comply with QC+ policies, processes, practices, and systems.
Qualifications
- Associate's degree in Culinary Arts.
- Proven experience as an Executive Chef or similar role in a high-volume culinary establishment.
- At least 6 years of relevant experience as a Head Chef.
- Well-developed computing skills, including Microsoft Word, Excel, PowerPoint, and ERP software.
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