EXECUTIVE CHEF - #1172591

Position: Executive Chef

Department: Food & Beverage / Culinary

Reports to: General Manager / Food & Beverage Director

FLSA Status: Full-Time, Exempt

Job Summary

The Executive Chef leads and oversees all back-of-house culinary operations, including menu development, recipe standardization, inventory and cost control, kitchen staff leadership, and culinary presentation. This role ensures the kitchen delivers exceptional food quality, maintains rigorous food safety and sanitation standards, and achieves departmental food and labor cost targets.

Core Responsibilities

Culinary Operations & Leadership

• Direct daily culinary operations across all meal periods, events, and private functions.

• Design, test, and implement seasonal, innovative, and market-appropriate menus that align with brand standards and guest preferences.

• Establish standard operating procedures (SOPs) for food prep, portion sizes, cooking techniques, plating, and waste reduction.

• Ensure consistent, high-standard execution during peak service by expediting and actively inspecting plates before service.

Financial & Operational Management

• Develop and manage the culinary department's budget, monitoring daily and monthly food cost percentages and back-of-house labor expenses.

• Oversee vendor relationships, price negotiations, purchasing, and supply chain logistics to secure quality ingredients at optimal pricing.

• Supervise regular inventory audits, track food waste, and implement yield-management protocols.

• Plan staffing schedules in line with business forecasts to balance productivity and operational efficiency.

Food Safety, Sanitation & Compliance

• Enforce adherence to local, state, and federal food safety regulations (including HACCP protocols, temperature logs, and cross-contamination standards).

• Maintain high kitchen sanitation levels, directing deep-cleaning protocols and preventive maintenance schedules for equipment.

• Serve as the primary point of contact for health department and regulatory inspections.

Team Management & Development

• Recruit, interview, hire, and mentor culinary team members, including Sous Chefs, line cooks, prep staff, and dishwashers.

• Lead ongoing training programs covering culinary technique, food safety, plating consistency, and kitchen efficiency.

• Foster a collaborative, disciplined, and positive kitchen culture with open communication across front-of-house (FOH) and back-of-house (BOH) teams.

• Conduct regular performance appraisals and handle corrective actions when necessary.

Required Qualifications & Experience

• Education: Associate or Bachelor’s degree in Culinary Arts, Hospitality Management, or equivalent formal apprenticeship/experience.

• Experience: Minimum of 5–7 years of progressive culinary experience in high-volume, upscale dining, or hospitality operations, with at least 2–3 years in a Sous Chef or Executive Chef capacity.

• Certifications: Valid Food Handler / Food Safety Manager certification (e.g., ServSafe Manager or local equivalent).

• Technical Skills

  • Proficiency in recipe costing, inventory management software, and POS/BOH kitchen display systems.

  • Deep understanding of varied cooking techniques, butchery, sauces, baking principles, and modern culinary trends.

  • Experience designing menus for dietary restrictions (allergens, vegan, gluten-free, halal, kosher, etc.).

Key Competencies & Physical Requirements

• Leadership & Stress Tolerance: Ability to lead calmly, make critical decisions under pressure, and manage high-stress peak service periods.

• Communication: Clear, concise verbal and written communication skills with staff, front-of-house managers, and executive leadership.

• Physical Demands

  • Extended periods of standing and walking (8–10+ hours per shift).

  • Repetitive hand and wrist motion associated with kitchen prep.

  • Ability to lift, carry, and maneuver items up to 50 lbs (23 kg).

  • Comfortable working in variable temperature environments (walk-in freezers to hot kitchen lines).