EXECUTIVE CHEF
Department: Culinary / Food Services
Reports To: Dining Director / Controller / Director of Operations
Status: Full-Time
FLSA Status: Exempt or Non-Exempt, as applicable
POSITION SUMMARY
The Executive Chef is responsible for the overall operation, leadership, and management of the culinary department (back of house). This position oversees all food preparation, menu planning, kitchen operations, food quality, sanitation, inventory, purchasing, cost control, and culinary staff.
The Executive Chef is responsible for maintaining consistently high standards of food quality, presentation, safety, and service while ensuring the department operates within established labor and food-cost budgets. The Executive Chef provides hands-on leadership, develops culinary staff, promotes teamwork, and ensures compliance with all applicable health, safety, sanitation, and company standards.
ESSENTIAL DUTIES AND RESPONSIBILITIES CULINARY OPERATIONS:
- Direct and oversee all daily kitchen and food-service operations in back of house .
- Plan, prepare, and execute high-quality meals consistent with established menus and organizational standards.
- Ensure food is prepared accurately, consistently, attractively, and in a timely manner.
- Establish and maintain appropriate recipes, portion sizes, preparation methods, and presentation standards.
- Inspect meals and food products for quality, freshness, temperature, taste, appearance, and proper portion control.
- Coordinate meal production and service with front-of-house and other departments.
- Adjust menus and production as necessary based on availability, special events, dietary needs, and operational requirements.
- Ensure proper handling, storage, labeling, rotation, and preparation of all food products.
Menu Planning
- Develop and maintain menus that meet the needs and expectations of the Dining Director and its customers/residents/guests.
- Create seasonal, special-event, and promotional menus as appropriate.
- Review menus regularly for variety, nutritional balance, cost effectiveness, and customer satisfaction.
- Maintain standardized recipes and ensure staff follow approved recipes and preparation procedures.
- Accommodate allergies, dietary restrictions, special diets, and other food-related requirements in accordance with applicable policies.
Staff Leadership & Management
- Recruit, interview, hire, train, supervise, and evaluate culinary department employees as authorized by Dining Director.
- Establish work schedules based on operational needs and approved staffing levels.
- Provide hands-on training and ongoing coaching to culinary staff.
- Clearly communicate expectations regarding performance, attendance, professionalism, sanitation, safety, and customer service.
- Address employee performance issues promptly and appropriately in accordance with company policies.
- Promote a respectful, professional, and team-oriented work environment.
- Ensure adequate staffing and coverage for all meal periods and special events.
- Monitor employee productivity and labor hours to maintain appropriate staffing levels.
Food Cost & Inventory Control
- Manage food purchasing, receiving, storage, inventory, and usage.
- Maintain food costs within established budgetary guidelines.
- Monitor portion sizes, waste, spoilage, and overproduction.
- Conduct regular inventory counts and reconcile discrepancies.
- Work with approved vendors to maintain product quality and competitive pricing.
- Review invoices and deliveries for accuracy and quality.
- Establish appropriate par levels and ordering procedures.
Sanitation & Food Safety
- Ensure the kitchen and food-service areas meet or exceed all applicable health department, food safety, sanitation, and company standards.
- Maintain proper food temperatures and temperature logs.
- Ensure proper handwashing, personal hygiene, cross-contamination prevention, and food-handling procedures.
- Maintain appropriate cleaning and sanitation schedules.
- Ensure equipment and work areas are cleaned and maintained properly.
- Correct food-safety concerns immediately and report serious issues to management.
- Maintain all required food-service records and documentation.
- Ensure staff receive required food-safety and sanitation training.
Kitchen & Equipment Management
- Maintain kitchen equipment in safe and proper working condition.
- Report equipment malfunctions and maintenance needs promptly.
- Establish procedures for proper use and care of kitchen equipment.
- Maintain an organized, clean, and efficient kitchen environment.
- Assist with planning equipment purchases and kitchen improvements as needed.
Customer Service & Quality Assurance
- Maintain a professional presence and positive relationship with customers, residents, guests, families, and staff.
- Monitor customer satisfaction and respond appropriately to concerns regarding food quality or service.
- Conduct regular quality checks during meal service.
- Work collaboratively with Dining Director, management and other departments to resolve food-service concerns.
- Participate in special functions, events, tastings, and other culinary activities.
Administrative Responsibilities
- Prepare and maintain schedules approved by Dining Director, production sheets, inventory records, food-safety logs, and other required documentation.
- Monitor department expenses and participate in budget planning.
- Attend management meetings and communicate departmental needs and concerns.
- Establish and maintain department policies and procedures.
- Maintain confidentiality of company, employee, resident, guest, and customer information.
- Perform other duties as assigned by Dining Director .
REQUIRED QUALIFICATIONS
- Culinary degree or formal culinary training preferred.
- Minimum of 5 years of professional culinary experience, with progressive leadership responsibilities.
- Previous experience as an Executive Chef, Chef de Cuisine, Sous Chef, or similar leadership position preferred.
- Strong knowledge of food preparation, menu planning, kitchen operations, and food-cost management.
- Strong knowledge of food safety and sanitation requirements.
- Ability to lead, train, motivate, and manage culinary employees effectively.
- Excellent organizational and communication skills.
- Ability to work effectively in a fast-paced environment.
- Ability to manage multiple priorities and meet deadlines.
CERTIFICATIONS
- Current food-safety certification required.
- Additional culinary certifications are a plus.
PHYSICAL REQUIREMENTS
The Executive Chef must be able to:
- Stand and walk for extended periods.
- Frequently bend, reach, stoop, push, pull, and lift.
- Safely lift and carry food supplies and kitchen equipment within reasonable limits.
- Work in a hot, humid, noisy, and fast-paced kitchen environment.
- Safely operate or supervise the use of commercial kitchen equipment.
- Maintain the physical stamina necessary to perform the essential functions of the position.
WORK ENVIRONMENT
This position works primarily in a commercial kitchen and food-service environment and may be exposed to heat, cold, steam, sharp equipment, wet floors, cleaning chemicals, and other normal kitchen hazards. The Executive Chef is expected to maintain a professional and safe working environment at all times.
PERFORMANCE EXPECTATIONS
The Executive Chef is expected to demonstrate:
- Strong leadership and accountability.
- Consistent food quality and presentation.
- Excellent sanitation and food-safety practices.
- Effective labor and food-cost management.
- Professional communication and teamwork.
- Employee development and retention.
- Strong customer service.
- Compliance with company policies and applicable laws and regulations.
Please note that this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
Job Type: Full-time
Benefits:
- 401(k)
- Dental insurance
- Disability insurance
- Flexible schedule
- Health insurance
- Paid sick time
- Paid time off
- Vision insurance
Job Type: Full-time
Pay: $55,000.00 - $60,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Experience:
- Restaurant experience: 1 year (Preferred)
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
Work Location: In person
