What are the responsibilities and job description for the Executive Chef position at PINX LLC?
JOB TITLE: Executive Chef
EMPLOYER: Pinx Catering
DEPARTMENT: Kitchen
REPORTS TO: CEO/Owner
SUMMARY
The Executive Chef is the leader of our culinary team, overseeing all kitchen operations and ensuring the highest standards of quality, service, and consistency. The role requires a hands-on leader who excels in managing food production, developing seasonal menus, maintaining cost controls, and inspiring a dynamic team of chefs, cooks, and kitchen staff. This position plays a vital role in shaping the culinary direction of our business, delivering outstanding food experiences, and supporting all aspects of kitchen management, including vendor relationships, inventory systems, and team training.
DUTIES AND RESPONSIBILITIES
Kitchen Operations Management:
Oversee all kitchen functions including food prep, production, plating, and quality control, ensuring consistency, cleanliness, and safety.Team Leadership:
Manage and inspire a team of 9 culinary professionals including sous chefs, line cooks, and prep staff, fostering a collaborative, positive work environment.Menu Development:
Create seasonal and innovative menus that reflect current food trends, local ingredients, and customer preferences. Ensure recipes and preparation methods remain consistent across all shifts.Food Cost Management:
Control and monitor food costs, order supplies, maintain vendor relations, and oversee inventory management systems to maximize profitability while maintaining high quality.Event and Sales Collaboration:
Work closely with the logistics, sales, and event teams to ensure the flawless execution of catered events, banquets, and private events.Training and Development:
Coach and mentor kitchen staff to develop their skills and ensure adherence to culinary standards. Provide regular feedback, conduct training sessions, and lead by example.Hygiene & Safety Standards:
Ensure compliance with food safety standards and regulations, including proper food handling, sanitation, and storage practices. Conduct regular safety checks and audits.Administrative Responsibilities:
Maintain accurate records for inventory, food costing, and production planning. Assist with scheduling and budgeting for kitchen operations.Other Duties:
Perform other tasks as assigned by the Owners to support kitchen operations and business goals.
QUALIFICATIONS
3-5 years of experience in a leadership role within a high-volume kitchen environment, preferably in catering or banquets.
Culinary degree or equivalent professional kitchen experience preferred.
Strong knowledge of kitchen equipment, production methods, and safety procedures.
Exceptional organizational and communication skills.
Ability to manage multiple kitchen operations simultaneously.
Expertise in recipe costing, inventory management, and large-scale food production.
Creative approach to menu development and food presentation.
Passion for food and a dedication to creating a memorable dining experience for guests.
Strong leadership skills with the ability to motivate, develop, and inspire a team.
Valid Food Handler's Certification.
Salary : $75,000 - $115,000