What are the responsibilities and job description for the Executive Chef position at National Restaurant Group?
Executive Chef – Job Description
Position Summary
The Executive Chef is responsible for overseeing all culinary operations, ensuring the highest standards of food quality, consistency, and presentation. This position leads the kitchen team in creating memorable dining experiences through innovative menu development, precise execution, and a culture of excellence. The Executive Chef works closely with ownership and management to achieve profitability targets, maintain labor and cost controls, and uphold the brand’s culinary identity.
Key Responsibilities
Culinary Leadership
Direct all kitchen operations including food preparation, cooking, and presentation.
Lead by example, fostering teamwork, accountability, and professionalism among all kitchen staff.
Develop seasonal menus, daily features, and tasting menus aligned with the restaurant’s concept and standards.
Ensure all recipes, portioning, and plating standards are consistently followed.
Quality & Consistency
Uphold strict standards for food quality, freshness, and presentation.
Conduct regular line checks, tastings, and training to maintain consistency across all shifts.
Oversee all food safety, sanitation, and health department compliance procedures.
Financial Management
Control food and labor costs through accurate forecasting, portion management, and waste reduction.
Work with management on menu pricing, inventory systems, and vendor relationships.
Monitor daily production levels, prep lists, and purchasing to ensure profitability targets are met.
Team Development
Recruit, train, and mentor kitchen staff, fostering a culture of continuous learning and growth.
Conduct regular performance reviews and develop sous chefs and supervisors into future leaders.
Maintain clear communication with front-of-house managers to ensure a seamless guest experience.
Operations & Administration
Manage kitchen schedules, labor forecasting, and staffing needs to meet business demands.
Oversee equipment maintenance, cleanliness, and organization of all kitchen areas.
Collaborate with ownership or management on strategic initiatives, special events, and culinary partnerships.
Qualifications
Minimum 5–7 years of progressive kitchen leadership experience, including at least 3 years as an Executive or Sous Chef.
Proven track record in fine dining or high-volume chef-driven restaurants.
Strong knowledge of modern cooking techniques, flavor development, and menu engineering.
Excellent leadership, communication, and organizational skills.
ServSafe or equivalent food safety certification required.
Core Competencies
Creative, hands-on leader with a deep passion for culinary arts.
Strong financial acumen and understanding of food cost and labor management.
Calm and decisive under pressure with excellent problem-solving ability.
Commitment to quality, consistency, and guest satisfaction.