Executive Chef

Main responsibilities

• Creating and instilling an overall vision and plan for the restaurants
• Designing innovative menus to match the theme of the restaurant
• Creating new dishes to fit the menus
• Evaluating commodities and item pricing for maximum purchasing efficiency
• Sourcing unique ingredients for the menus
• Purchasing food and supplies from only company approved vendors
• Organizing budgets and finances for the kitchens
• Ensuring quality of food is consistently high and all food safety practices are in place

People responsibilities

• Organizing, hiring, and training new kitchen staff along with cross training existing staff
• Assisting kitchen staff with food prep and recipe creation
• Hold all kitchen staff accountable to maintain company standards
  • Monitor performance of staff and ensure all procedures are completed to company standards; rectify deficiencies with respective personnel.
• Set the example at all times with positive leadership and motivation
• Responsible for leading by example while promoting the company vision or
• Display exceptional leadership by providing a positive work environment, and demonstrating a dedicated and professional approach to management.

Facility responsibilities

• Maintain all equipment in proper working order
• Maintain all workspace in proper cleanliness standards
• Follow all safety guidelines for all areas

Financial responsibilities

• Implement and follow all production, ordering, inventory, and recipe adherence to maximize food cost efficiency
• Forecast and schedule labor to stay within established budget guidelines
• Minimize overtime with proper staff levels and scheduling
• Set and maintain noncontrollable purchasing to be within budget guideline
• Follow up with all repair and maintenance vendors for proper completion of work and invoicing

Other assigned tasks as needed