PRIMARY OBJECTIVE OF POSITION:

The Executive Chef is responsible for providing strong leadership, direction and supervision of the culinary department. This position is responsible for driving revenues and achieving budgeted food & beverage profits, while ensuring guest satisfaction along with memorable dining experiences. 

RESPONSIBILITIES AND JOB DUTIES:

• Collaborate with others to create menus for all F&B outlets using creativity, current trends, product availability, target audience, food cost, market conditions. Collaborate to set pricing for all menus that result in maximizing profit. Participate in decision making process regarding printing, layout, posting, and distribution of menus. 
• Ensure proper preparation and presentation on a consistent level for all food items served.
• Control labor and operating expenses through effective planning, budgeting, purchasing, policies, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit. 
• Ensure compliance of all sanitation standards as set forth by local, state, and federal agencies as well as cleanliness and organization of the kitchen. Ensure proper certification and training for all staff, i.e. HACCP.
• Oversee all hiring, training, career development & mentoring for culinary colleagues.
• Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality. 
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. Meetings include pre-cons, departmental, operations, quality, BEO & daily Showtime.
• Coordinate with the Banquet Chef to oversee tastings for weddings, social events, etc. Work with Catering to understand client requests, reason for the event, in order to create a personalized experience. 
• Oversee weekly payroll, scheduling, purchasing, forecasting and inventory control.
• Handle all disciplinary issues in the Kitchen.
• Meet with Sales and Catering teams to review business status.
• Must be able to work a flexible schedule, including holidays.

PHYSICAL DEMANDS:

• Requires standing & or walking for up to 8 hours.
• Ability to lift up to 50 lbs.

SKILLS REQUIRED:

• Ability to compute basic mathematical calculations.
• Ability to prioritize, organize and follow up.
• Ability to think clearly, focus on detail and make concise decisions.
• Ability to work well under pressure coordinating multiple requests at a time.
• Ability to work cohesively with other departments and co-workers as part of a team.
• Ability to perform job functions with minimal supervision.
• Strong knowledge of purchasing & inventory control is desirable

EDUCATION REQUIRED:

• High School graduate or equivalent job experience.
• Culinary College Degree preferred

EXPERIENCE REQUIRED:

• Minimum two years as Executive Sous Chef or one year as Executive Chef
• Luxury hotel culinary experience and/or top-rated restaurant experience
• Italian cuisine experience preferred