Executive Chef

Role Summary

Education and Experience

• A high school diploma or GED plus six years of relevant culinary, food and beverage, or professional-area experience is accepted.
• Alternatively, a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major plus four years of relevant experience is accepted.

Kitchen Leadership

• Lead the kitchen management team and provide direction for daily operations.
• Set performance standards, monitor performance, review staffing levels, and coordinate cooks and food-preparation workers.
• Build trust, respect, cooperation, and open communication among employees.

Culinary Standards

• Direct menu development and monitor the quality, presentation, flavor, handling, storage, and temperature of food products.
• Ensure compliance with food handling, sanitation, safety, purchasing, receiving, and storage standards.
• Prepare and cook food for regular service, special guests, and functions.

Financial and Operational Controls

• Develop purchasing and receiving guidelines and establish performance, budget, and team goals.
• Manage controllable expenses for food, supplies, uniforms, and equipment and participate in budgeting.
• Implement brand safety standards and communicate required safety procedures.

Guest Service

• Support service behaviors that exceed customer expectations and improve guest satisfaction and retention.
• Interact with guests, handle complaints, review satisfaction data, and identify service improvements.
• Coach employees on guest expectations and empower them to provide excellent service.

People Management

• Train kitchen associates in cooking fundamentals, plate presentation, food knowledge, and menu composition.
• Identify development needs, provide coaching and mentoring, and administer performance appraisals for direct-report managers.
• Manage progressive discipline procedures and ensure required documentation is completed.

Core Capabilities

• Strong culinary leadership, communication, interpersonal, customer service, coaching, and problem-solving capabilities are required.
• The role requires knowledge of food safety, sanitation, purchasing, budgeting, staffing, menu development, and kitchen operations.

Employer Information