The Executive Chef directs and oversees the operations of the kitchen(s), including menu development, inventory and purchasing supplies, cost control, and sanitation. Creates and updates menus to maximize profits and minimize loss. Monitor customer satisfaction. Supervise, train, and develop kitchen staff.

Requires an understanding of federal, state, and local food sanitation regulations.

Essential Functions:
- Oversees back-of-the-house operations.
- Determines plating and presentation plans.
- Orders and evaluates the quality of food being served.
- Knowledgeable of culinary trends and recipes.
- Handles and resolves customer complaints in a timely and efficient manner.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
- Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
- Manage new staff and ensure they are always following the policies and procedures of the restaurant in addition to following safety and sanitary guidelines.
-Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting, and carrying techniques, and handling hazardous materials.
- Collaborate with other personnel to plan and creatively develop new recipes or menus.
- Demonstrate new cooking techniques or equipment to staff.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
- Attend all scheduled employee meetings and offers suggestions for improvement.
- Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
- Fill in for fellow employees where needed to ensure guest service standards and efficient operations.
- Check the quantity and quality of received products.
- Determine how food should be presented and create decorative food displays.
- Plan, direct, or supervise the food preparation or cooking activities.
- Coordinate planning, budgeting, or purchasing for all the food operations.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Ensures kitchen staff follows all food safety regulations and laws.
- Sets and implements kitchen policies and procedures.

Skills & Abilities:
- Ability to manage multiple employees and tasks at once.
- Budgeting skills to control costs.
- Incredible food preparation and time management abilities.
- Must keep up with cooking trends and best practices.
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS).
- BS degree in culinary science or related certificate.
- Food Safety training such as ServSafe.

Education:
- Bachelor’s degree in culinary arts or over 5 years of experience in a similar role
- ServSafe Certified.

Experience:
- Must have at least 5 years experience as a chef in a fast-paced restaurant with a high volume.

Preferred Qualifications:

- Bachelor, Diploma, certificate, or degree in Culinary Arts or a similar field.
- Currently seeking a diploma, certificate, or degree in culinary arts.
- Six Sigma.

Competencies:
- Accuracy - Ability to perform work accurately and thoroughly.
- Oral Communication - Ability to communicate effectively with others in a respectful manner.
- Problem Solving - Ability to find a solution for or to deal proactively with work-related problems.
- Technical Aptitude - Ability to use a variety of kitchen appliances in a safe manner.
- Working Under Pressure - Ability to complete assigned tasks under stressful situations.
- Culinary Skills – Able to prepare a variety of dishes.

Physical Demands:
- Must be able to walk and or stand for an extended period and push or lift 20 pounds or more.