GENERAL SUMMARY:

The Executive Chef is responsible for ensuring that the standards and quality of the food production and hygiene within the kitchen is maintained consistently at the highest level This role is hands-on and requires attention to detail along with a positive work attitude. The Executive Chef must be creative and proficient in all aspects of food preparation, understand and be proficient in labor control, and control food and operating costs and procedures.

SUPERVISORY RESPONSIBILITIES:

• Directly supervises Sous-Chefs within their restaurant.

• Indirectly supervises all staff in the BOH and FOH.

ESSENTIAL FUNCTIONS:

• Supervise the preparation of all food.

• Ensure all food is prepared as per food preparation requirements.

• Ensure meals are produced on time, and in sufficient quantities for the restaurant.

• Teach new staff the skills they require to perform their roles to the required standards.

• Oversee and monitor the work of kitchen staff to ensure all tasks are completed as required.

• Modify or create new menus which meet the quality standards of ARG.

• Recruit and manage kitchen staff.

• Monitor operating budgets to ensure costs are controlled and kept within appropriate expense levels.

DUTIES & RESPONSIBILITIES: 

• Ensures restaurant meets or exceeds back of house budgeted goals including budgeted labor, food and other controllable costs.

• Responsible for meeting monthly and yearly food costs of goods and labor costs goals.

• Drives sales through creative and cost-effective menu items.

• Maintain stock levels of all kitchen supplies.

• Oversee and supervise all kitchen staff.

• Ensure any staffing issues are resolved fairly and quickly as possible.

• Perform administrative duties as assigned.

• Arrange for equipment repairs and purchases.

• Other duties as assigned by management.

EDUCATION AND EXPERIENCE:

• Must have a BS/BA degree or equivalent in a culinary field of study.

• Must have a minimum of 4 to 6 years high volume fine dining experience.