Reports to: General Manager

Position Summary:

Oversees daily operations of the kitchen, Sous Chefs, and support staff. The Executive Chef is responsible for planning, organizing, scheduling with assistance from Sous Chefs. Responsible for developing and executing menu ensuring a high level of guest satisfaction while striving for profitability. Executive Chef leads culinary guest experiences including featured dinners and private classes. Makes quality, food safety, and cleanliness a top priority.

Duties and Responsibilities:

• Participate in food preparation and execution as well as consistent production with a strong ability to expedite during peak meal periods.
• Comply with Fair Oaks Farms standards of service and assist in assuring the same consistency with all staff.
• Assist in managing day-to-day operations of the kitchen in a consistent polite and professional manner.
• Assist in the control of food cost by training staff on proper food preparation and handling.
• Require strict adherence to health department sanitation and food guidelines.
• Maintain daily waste logs.
• Maintain neat work area, ensure coolers and freezer organized and clean.
• Receive, check and put away food orders as needed.
• Responsible for inventory and correct pricing of product.
• Responsible for scheduling staff to provide proper coverage of workload while maintaining targeted labor percentage.
• Monitor product rotation and expiration dates.
• Create, develop and execute menus, while ensuring adherence to recipes and product specifications.
• Complete daily food orders based on scheduled banquet events and projected business.
• Demonstrate the ability to forecast the needs of the business for proper staffing and scheduling.
• Conduct regular inspections of staff opening/closing procedures and equipment promptly act to correct deficiencies.
• Ability to solve staff issues as they arise while maintaining effective relationships with FOH.
• Responsible for hiring and upholding adherence to company policies and procedures with management and staff.
• Responsible for training all kitchen staff.
• Responsible for all banquet and catering.
• Other duties as assigned.

Job Requirements:

• Use logic and reasoning to identify the strengths and weaknesses to alternative solutions and conclusions to a problem.
• Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate to maximize employee morale, productivity, and effectiveness.
• Ability to perform each function in the kitchen area and a proven ability to train others.
• The ability to perform physical activities that require considerable use of your arms and legs moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
• The ability to lift more than 50lbs.
• The ability to multitask and complete tasks assigned in a fast-paced environment.
• The ability to communicate and coordinate well with others by displaying respect to customers and co-workers.
• Standing for more than 8 hours.
• Must have flexible hours and work weekends.
• Honest, reliable, responsible, and dependable.
• Job requires developing a practical working environment along with self-guiding with little or no supervision.
• Must be detail-oriented.

Education or Experience:

• High School Diploma or equivalent GED/Culinary Education preferred
• 5 years of previous work-related managerial experience.
• Serve-Safe Manager Certification