Executive Chef

EXPERIENCE & QUALIFICATIONS

• Bachelor's Degree or Culinary Arts Certification preferred.

• Minimum 4 years of progressive culinary leadership experience.

• Strong knowledge of culinary techniques, kitchen operations, and food safety regulations.

• Demonstrated creativity in menu development and plating presentation.

• Excellent leadership, organization, and communication skills.

• Ability to work in a fast-paced environment while maintaining composure and attention to detail.

• Proficiency in Microsoft Office and kitchen management systems.

• ServSafe Certification or equivalent required.

• Flexibility to work extended hours, including evenings, weekends, and holidays.

• Ability to stand, walk, and work in a high-temperature environment for extended periods.

• Ability to lift, carry, and push up to 50 pounds.

• Must possess tasting ability and respond to visual, tactile, and auditory cues. • Manual dexterity required for operating kitchen equipment. ESSENTIAL RESPONSIBILITIES

• Work as head chef managing the kitchen, upholding the highest standards of excellence, consistency, and presentation in every dining outlet.

• Ensure all guests receive exceptional service through precise execution, professionalism, and attention to detail that aligns with our brand standards.

• Manage all kitchen operations, including food preparation, production, and service, to maintain efficiency and quality control.

• Uphold all food safety and sanitation standards, ensuring compliance with local and state regulations.

• Manage labor costs, food costs, and inventory control to meet budgetary goals while maintaining superior product standards.

• Recruit, train, and mentor kitchen staff, fostering a culture of teamwork, creativity, and continuous professional development.

• Support the development and documentation of standardized recipes, ensuring consistency in quality and presentation across all outlets.

• Conduct regular inspections of kitchen areas and equipment, ensuring cleanliness, functionality, and adherence to health and safety policies.

• Partner with Bar and Operations leadership teams to coordinate menus and special events that elevate guest experience.

• Maintain strong vendor relationships, ensuring the sourcing of high-quality ingredients and negotiating favorable pricing.

• Lead by example in professionalism, communication, and collaboration with front-ofhouse teams to ensure seamless service.

• Perform additional duties as assigned to support the culinary and club operations.