Executive Chef

The Executive Chef manages the daily operations of the kitchen and oversees the consistent, high-quality production of menu items to established specifications. The Executive Chef maintains standards of cleanliness and adheres to all food safety protocols.

• Interviews and hires all BOH hourly employees. Trains all staff to meet the established standards. Ensures proper staffing levels for the kitchen and each shift. Implements manpower plan for hourly staffing
• Manages Sous Chef and all BOH hourly employees, to include daily decision making, staff support, planning while upholding standards, product quality and cleanliness. Manages staffing throughout shift, including deciding when employees can clock out for the day.   
• Oversees production of all prep items to ensure proper consistency and recipe adherence. Prepares daily food production and adjusts par levels as necessary.     
• Ensures food quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food products.
• Performs line checks throughout shift. Performs "showtime" line checks as necessary.     
• Works at expediter station on the line to promote excellent food quality.  Interacts with Guests during shifts to ensure that their expectations are being exceeded.     
• Controls food cost with proper ordering and receiving protocols. Controls labor cost with proper scheduling and management of productivity.     
• Approves / enters all invoices concerning food products.
• Responsible for the completion of month-end inventory.
• Responsible for new menu implementations; trains management and hourly employees on menu implementations.  Provides culinary demonstrations, focused on maintaining product consistency.
• Creates a positive working environment through building moral in the BOH. Ensures employee performance standards are consistent through documented, timely evaluations and reviews. Provides direction to employees regarding operational and procedural issues.     
• Develops back of the house employees through training, shift meetings, and utilizes the IST's. Conducts regular station food seminars and recipe demonstrations. Enforces uniform standards. Provides feedback and follow-up.     
• Completes accident reports promptly in the event of employee injury.
• Works with Operations and Marketing teams to improve menu quality, consistency and creativeness.
• Keeps GM promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken.     
• Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of this position.     
• Maintains a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.     
• Provides a favorable image of the Company at all times to promote its aims and objectives, and to foster and enhance public recognition and acceptance of all of its areas of endeavor.     
• Works on additional restaurant and operations related projects that may arise, as assigned by the General Manager, COO, District Manager or office staff.
• Other duties as assigned.
• Minimum 5 years’ experience kitchen supervisory experience in a high-volume restaurant.
• Able to plan, direct and participate in operation of kitchen and food production outlets.
• Maintain current certifications in Serv Safe Food Manager, Allergen and Chokesaver.
• Strong listening and communication skills. 
• Problem-solving and critical thinking. 
• Must be able to work independently and maintain a high level of performance. 
• Must be able to complete tasks in a timely and efficient manner while maintaining business standards.  
• Provide exceptional service to internal and external Guests while leveraging the knowledge of the position and the business.
• Stay engaged and motivated with the business, department, and all Team Members at all levels while encouraging growth and development of self and others.  
• Build lasting relationships by demonstrating honesty, integrity, and effective communication. 
• Driven to exceed expectations while remaining accountable and fair. 
• Must be 21 years or older.
• High school diploma. GED, or relevant experience.
• Excellent customer service skills.
• Excellent organizational skills and attention to detail.
• Strong analytical and problem-solving skills.