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Executive Chef

[/vc_column_text][vc_column_text]POSITION SUMMARY:

The Executive Chef oversees daily culinary operations and menu development and execution including the direct management of all culinary staff. Executive Chef is responsible for maintaining food and labor costs with a continual enforcement of high culinary standards.

Essential Functions:

• Interview, hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs.
• Continually evolve menu items for all outlets based on current trends and product availability.
• Provide all materials/information necessary for line staff to succeed i.e. Menu Specifications, Recipes, Production Schedules.
• Develop, grow and maintain vendor relationships.
• Oversee and confirm quality of all food leaving the kitchen, react as necessary.
• Set and maintain sanitation and cleanliness standards of the kitchen.
• Communicate directly with all outlet managers regarding guest needs, or services necessary to consistently exceed guest expectations.
• Purchasing according to need based on volume.
• Employee discipline/action as the need arises.
• Represent property to the media or public when the occasion requires.
• Ensure compliance with all local, state, and federal regulations regarding food sanitation and safety.
  Performs other functions as necessary i.e. VIP planning, Preconference Meetings, Staff Meetings.

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