Executive Chef

JOB DESCRIPTION JOB TITLE: Executive Chef REPORTS TO: General Manager JOB SUMMARY: Responsible for the successful management of all aspects of the culinary department, including Rugby Kitchen, Banquet Kitchen, Pastry Kitchen and Bakery.

Primary Responsibilities - 80% Responsible for culinary human resource[SG1][AC2][SG3][SG4] objectives: In conjunction with culinary leadership team, oversee recruiting, selecting, training, assigning, scheduling, coaching, and disciplining, culinary staff members.

Communicates job expectations and is responsible for monitoring, appraising, and reviewing job performance; planning and reviewing compensation; enforcing policies and procedures.

Achieves culinary operational objectives by: preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.

Meets culinary financial objectives by: estimating requirements; designing menus; anticipating and evaluating response to menu presentation; scheduling expenditures analyzing variances; initiating corrective actions; overseeing Birchstreet and other purchasing and requisitioning processes; evaluating timesaving production techniques; training others in specialty techniques[SG5][AC6][SG7].

Anticipates & drives emerging food and dining trends; develops menus with final oversight by ownership; develops recipes; determines portion specifications by understanding consumer tastes and nutritional needs, and operating within budgetary constraints to drive revenues.

Oversees food preparation by consulting with Director of F&B, Director of Catering, Banquet Chef, Restaurant Chef and Executive Pastry Chef and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas; monitoring presentations, garnishments, and sauces.

Improves menu quality and consistency by analyzing food production records and menu expenses; standardizing production recipes; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.

Secondary Responsibilities - 20% Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; requesting repair service; evaluate new equipment; preparing administrative proposals to justify purchases.

Maintains professional & technical knowledge by attending educational workshops; reviewing publications; establishing personal networks; benchmarking state of the art practices.

Develops & trains Restaurant chef management and supervisory team to take on additional leadership and management duties[SG8][AC9][SG10].

Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local l...