Executive Chefs complete a variety of creative, organizational and leadership tasks to ensure a kitchen runs optimally and patrons’ meals are satisfactory. Responsibilities include:
- Developing unique and cuisine-appropriate menus.
- Collaborating with the Manager to set item prices.
- Staying current on developing trends in the restaurant and event industries.
- Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
- Monitoring inventory and purchasing supplies and food from approved vendors.
- Hiring, training and supervising kitchen staff.
- Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
- Preparing meals and completing prep support as needed.
Requirements
2+ years of culinary education and 5+ years of experience in a similar position. Advanced knowledge of food professional principles and practices. Excellent knowledge of BOH systems, ordering and inventory. Excellent communication skills. Ability to meet deadlines. Professional appearance and attitude. Must be available to work weekdays and weekends. Leadership skills are a must.