Executive Chef

FLSA Status: Exempt

Department: Food and Beverage Kitchen

Reports to: Director, Food and Beverage; Other Department Manager or General Manager

Compensation: Base Salary + Opportunity for up to 10% yearly performance-based bonus.

 

General Purpose:

Responsible for all facets of the Food and Beverage Kitchen department including staffing, menu planning, ordering, vendor monitoring, food production, staff training and development, inventories, catering and budgeting.

 

Essential Duties:

Manages all major Food & Beverage Kitchen operating expenses, sets margins and manages against projections. Creates theme menus, ideas for ice sculptures, decorations, banquets and special events. Directs ordering amounts, inventory levels, timing of orders, receiving, invoice setting, and equipment maintenance. Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items. Maintains quality of food products and ensures consistency in food delivery and standards. Measures effectiveness of the Food and Beverage Kitchen department through the Food and Beverage profit and service performance of the facility. Creates recipes and support materials, such as recipe cards, descriptions, menu guides and/or pictures. Ensures that a quality sanitation program is followed throughout the Kitchen operation. Ensures proper monitoring of storage (including temperature setting) and rotation of food product to comply with Health Department regulations. Assures that effective orientation and training are given to each new associate. Develops ongoing training programs. Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses. Responsible for implementing and maintaining excellent service to achieve guest satisfaction. Incorporates safe work practices in job performance. Regular and reliable attendance. Performs other duties as required. Customarily and regularly directs, supervises, and evaluates the work of two or more full-time associates, or their equivalent, in the Food and Beverage Kitchen department. Such responsibilities include hiring, training, scheduling and disciplinary actions. Exercises independent judgement in managing staff to ensure the effective and efficient management of the Food and Beverage Kitchen department, including, but not limited to delegation of tasks and responsibilities. Primary duty is to manage and make decisions, in coordination with the Director of Food and Beverage, regarding the Food and Beverage Kitchen operations.

 

Education/Experience:

Associate's Degree (AA) or equivalent from two-year college or technical school; or two to three years' experience and/or training; or equivalent combination of education and experience.

 

Physical Demands:

Frequently stands, walks, talks, hears, tastes, smells, uses hands, reaches with hands and arms. Occasionally stoops, kneels, crouches or crawls. Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds.

 

Environment/Noise:

Occasionally works in wet or humid conditions (non-weather). Regularly works in extreme cold and heat (non-weather). Occasionally works near moving mechanical parts, toxic or caustic chemicals, and in outdoor weather conditions. Noise level is moderate.

 

Certificates/Licenses:

Food Safety and Applicable Sanitation Training.

 

Job Knowledge, Skill and Ability Preferences:

Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English.)