Statehouse Executive Chef

Position Summary

The Edgewater offers the highest quality of customer service delivered to our guests both in and out of our restaurants. The Statehouse Executive Chef is responsible for hiring and training a top-notch kitchen staff, managing the daily operations of the Statehouse kitchen, and assisting the Property Executive Chef in menu creation and execution. This role also focuses on maintaining exceptional food quality, presentation, and service standards while driving business growth, managing costs, and ensuring compliance with all health and safety regulations.

Essential Job Functions

• Lead and support culinary staff, setting and monitoring performance standards.
• Direct all day-to-day kitchen operations for the Statehouse restaurant.
• Serve as a role model, exemplifying The Edgewater and Statehouse culture and standards.
• Partner with Human Resources to ensure consistent application of policies.
• Stay current with industry trends and introduce innovative cooking techniques and equipment.
• Fill service gaps by performing duties of absent staff or appointing replacements.
• Manage culinary and administrative duties including meetings, planning, and reporting.
• Control costs related to food, supplies, uniforms, and equipment.
• Collaborate on menu development with creative, guest-focused solutions.
• Ensure compliance with liquor laws, OSHA standards, and all local, state, and federal regulations.
• Maintain strict adherence to sanitation and food safety standards.
• Model hospitality excellence for both guests and team members.
• Perform other duties as assigned.

Qualifications

• Minimum 6 years of experience in a high-volume kitchen environment.
• Associate degree in Culinary Arts, Hotel & Restaurant Management, or related field.
• Proven leadership experience in a culinary department.
• Flexible schedule with availability for nights, weekends, and holidays.
• Ability to lift/move up to 50 pounds.
• Strong commitment to quality, consistency, and presentation.
• Excellent guest-service skills and ability to work in a team environment.
• Fluent in English, both spoken and written.
• Exceptional taste, smell, and hand-eye coordination.

Working Conditions

This position operates in a full-service, professional kitchen environment with exposure to heat from ovens, grills, and stoves. The role requires use of commercial-grade kitchen equipment and occasional use of standard office equipment. Evening, weekend, and holiday shifts are required.

Physical Requirements

While performing the duties of this job, the employee is regularly required to talk or hear, stand, walk, use hands to handle or feel, and reach with hands and arms. The role occasionally requires sitting, climbing, balancing, stooping, kneeling, crouching, or crawling. Must frequently lift or move up to 10 pounds and occasionally lift or move up to 50 pounds. Vision abilities include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.