Compensation Amount:
80.00 USD Hourly

Job Summary:
The Executive Chef is responsible for the overall culinary operations of the property, providing leadership, direction, and accountability for all food production and kitchen operations. This position ensures the highest standards of food quality, presentation, consistency, sanitation, safety, and service while delivering a dining experience that reflects the expectations of the residents and guests.

The Executive Chef leads, develops, and supervises the culinary team; establishes and maintains menus and recipes; manages food and labor costs; oversees purchasing, inventory, and vendor relationships; and ensures compliance with all applicable health, safety, sanitation, and food-service regulations.

Working closely with the General Manager, Dining Room Manager, Controller, and other members of the management team, the Executive Chef participates in menu planning, budgeting, forecasting, special events, resident functions, and operational planning. The position is expected to maintain a strong presence in the kitchen and dining operation, establish clear performance expectations, and develop a culture of professionalism, teamwork, accountability, and continuous improvement.

The Executive Chef must balance culinary excellence with sound fiscal and operational management. The position requires an individual who understands the unique expectations of a luxury residential community and can consistently deliver high-quality food and service while responding effectively to changing resident preferences, seasonal demands, special dietary requirements, and special events.

The successful candidate will demonstrate strong culinary expertise, leadership and communication skills, financial and organizational discipline, creativity, and a commitment to providing an exceptional resident dining experience.

Job Description:
EXECUTIVE CHEF

Department: Food & Beverage / Culinary
Reports To: General Manager / Managing Director
Supervises: Culinary Staff, Sous Chefs, Cooks, Kitchen Personnel, and other assigned Food & Beverage employees
FLSA Status: Exempt
Position Type: Full-Time

POSITION SUMMARY

The Executive Chef is responsible for the overall leadership, management, and operation of the culinary department. The position provides strategic and hands-on leadership to ensure consistently high standards of food quality, presentation, sanitation, safety, service, and resident satisfaction.

The Executive Chef is responsible for developing and maintaining menus, recipes, production standards, purchasing practices, inventory controls, staffing levels, food and labor costs, and kitchen operating procedures. The Executive Chef leads and develops the culinary team while maintaining a professional, organized, efficient, and service-oriented kitchen environment.

In a luxury residential community, the Executive Chef must understand that dining is an integral component of the overall resident experience. The position requires a strong understanding of resident expectations, seasonal preferences, special dietary requirements, private functions, catered events, room service, and the operational demands associated with a high-end condominium or residential hospitality environment.

The Executive Chef works closely with the General Manager, Managing Director, Dining Room Manager, Controller, and other department leaders to coordinate culinary operations with the property's overall financial, operational, and service objectives.

The Executive Chef is expected to maintain a visible leadership presence, establish clear expectations, hold employees accountable, and continually identify opportunities to improve food quality, efficiency, presentation, service, and profitability.

ESSENTIAL DUTIES AND RESPONSIBILITIES
1. Culinary Leadership & Food Quality

• Provide overall leadership and direction for all culinary operations.
• Establish and maintain consistently high standards for food quality, taste, freshness, portion control, presentation, and consistency.
• Develop, test, implement, and periodically review menus, recipes, and culinary standards.
• Ensure recipes and standardized preparation procedures are followed consistently.
• Maintain appropriate menu variety while considering resident preferences, seasonality, product availability, cost, and operational capabilities.
• Develop daily and seasonal specials in coordination with management and dining operations.
• Ensure food is properly prepared, held, stored, plated, and served at appropriate temperatures.
• Monitor food presentation and quality during all meal periods.
• Maintain a strong understanding of current culinary trends and incorporate appropriate concepts without compromising the property's established dining standards.
• Respond appropriately to resident feedback regarding food quality, menu selections, portions, presentation, and dietary needs.

2. Kitchen Operations

• Direct the day-to-day operation of the kitchen and culinary department.
• Establish production schedules and assign responsibilities based upon business volume, reservations, events, and staffing.
• Ensure appropriate preparation is completed prior to each meal period and special event.
• Maintain an organized, clean, efficient, and professional kitchen.
• Establish procedures for opening, closing, cleaning, preparation, storage, and daily kitchen operations.
• Coordinate effectively with the Dining Room Manager and front-of-house staff to ensure smooth service.
• Ensure timely communication between the kitchen and dining room regarding menu changes, shortages, special requests, delays, and service issues.
• Provide appropriate culinary support for resident functions, special events, private parties, banquets, and catered activities.
• Participate in after-hours events when culinary leadership or oversight is necessary.

3. Menu Development

• Develop and maintain menus that reflect the expectations and preferences of the resident population.
• Evaluate menu performance and make recommendations for additions, modifications, or discontinuations.
• Establish recipes, preparation methods, portion sizes, and plating standards.
• Maintain accurate recipe costing and nutritional/allergen information when applicable.
• Coordinate menu development with seasonal availability and purchasing opportunities.
• Ensure menus can be executed consistently within established staffing, equipment, and budget parameters.
• Work with management and resident committees, when appropriate, regarding culinary programming and menu development.

4. Financial Management & Cost Control

• Manage culinary operations within approved departmental budgets.
• Monitor food, labor, operating, and other controllable costs.
• Establish appropriate food-cost targets and monitor performance against those targets.
• Review departmental financial statements and operating reports with management.
• Identify variances and develop corrective action when financial performance does not meet expectations.
• Monitor portion control and production levels to minimize waste.
• Establish and enforce appropriate receiving, storage, rotation, and inventory procedures.
• Monitor food waste and implement procedures to reduce unnecessary loss.
• Assist management in preparing annual operating budgets, forecasts, capital requests, and business plans.
• Ensure culinary purchases are consistent with approved budgets and established purchasing procedures.

5. Purchasing & Inventory

• Oversee the purchasing of food, kitchen supplies, smallwares, and other culinary-related products.
• Maintain appropriate vendor relationships and evaluate product quality, pricing, availability, and service.
• Obtain competitive pricing when appropriate and work with management to identify purchasing efficiencies.
• Ensure all deliveries are inspected for quality, quantity, temperature, freshness, and compliance with specifications.
• Maintain proper inventory levels without excessive overstocking.
• Establish and enforce FIFO (First In, First Out) procedures.
• Conduct or oversee regular inventory counts.
• Investigate discrepancies between purchases, inventory, production, and sales.
• Ensure invoices and receiving documentation are properly processed in accordance with company procedures.

6. Staff Leadership & Development

• Recruit, interview, select, train, schedule, supervise, and evaluate culinary employees in accordance with company policies.
• Establish clear job expectations and performance standards.
• Maintain appropriate staffing levels based on business volume and budget.
• Develop employee schedules that provide appropriate coverage while controlling labor costs.
• Train employees in culinary techniques, recipes, food safety, sanitation, equipment operation, customer service, and company procedures.
• Provide ongoing coaching and development to culinary employees.
• Recognize strong performance and address performance deficiencies promptly and professionally.
• Maintain appropriate documentation regarding employee performance and corrective action in accordance with company policy.
• Promote teamwork, professionalism, accountability, respect, and effective communication.
• Develop qualified employees for increased responsibility and future advancement.
• Ensure employees report to work appropriately prepared, in proper uniform, and ready to perform their assigned responsibilities.

7. Food Safety, Sanitation & Regulatory Compliance

• Maintain full compliance with applicable federal, state, and local health department requirements.
• Ensure compliance with all applicable food safety, sanitation, HACCP, OSHA, and company requirements.
• Maintain appropriate food temperatures and temperature logs.
• Ensure proper food handling, storage, labeling, dating, and rotation.
• Ensure appropriate procedures are followed for allergens and special dietary requirements.
• Maintain a clean, sanitary, and safe kitchen and food preparation environment.
• Ensure kitchen equipment is properly cleaned, maintained, and used.
• Immediately address food safety or sanitation concerns.
• Cooperate with health department inspections and ensure deficiencies are corrected promptly.
• Maintain required certifications and ensure applicable culinary employees maintain required certifications.

8. Resident Experience & Hospitality

• Maintain a resident-first approach to all culinary operations.
• Understand that food and dining are key components of the property's overall hospitality experience.
• Respond professionally to resident comments, concerns, and requests.
• Work with management and dining room personnel to resolve service concerns promptly.
• Maintain appropriate confidentiality regarding resident preferences, complaints, and other private information.
• Develop relationships with residents while maintaining appropriate professional boundaries.
• Identify opportunities to enhance the overall dining experience through food quality, presentation, menu variety, special events, and culinary programming.

9. Special Events & Programming

• Provide culinary leadership for resident events, holiday functions, themed dinners, private parties, and other special programming.
• Assist with menu development, food costing, staffing, production schedules, and event execution.
• Coordinate with the Event Coordinator, Dining Room Manager, Lifestyle/Activities personnel, and management.
• Ensure food production and service are properly coordinated with event schedules.
• Provide appropriate culinary presence during significant events when necessary.
• Conduct post-event reviews when appropriate to identify opportunities for improvement.

10. Equipment, Maintenance & Capital Planning

• Monitor the condition and performance of kitchen equipment.
• Report equipment deficiencies and maintenance needs promptly.
• Coordinate with Maintenance regarding equipment repairs and preventative maintenance.
• Develop recommendations for equipment replacement, upgrades, and capital improvements.
• Assist management in developing capital budgets and long-term replacement plans.
• Ensure employees are properly trained in the safe operation of kitchen equipment.
• Maintain appropriate procedures to prevent damage, misuse, and unnecessary wear of equipment.

11. Communication & Interdepartmental Coordination

• Maintain effective communication with the General Manager, Managing Director, Dining Room Manager, Controller, Maintenance, Housekeeping, Activities, and other departments.
• Participate in management meetings and operational planning sessions as requested.
• Communicate staffing, operational, financial, food-quality, and safety concerns promptly.
• Ensure changes affecting dining operations are communicated appropriately to front-of-house employees and management.
• Provide timely information necessary for budgeting, forecasting, purchasing, payroll, scheduling, and financial reporting.
• Work collaboratively with other departments to support the property's overall operational objectives.

12. Policies, Procedures & Accountability

• Develop, implement, and maintain written culinary policies, procedures, recipes, checklists, and operating standards.
• Ensure employees understand and consistently follow established procedures.
• Conduct regular inspections of kitchen operations and employee performance.
• Maintain appropriate records and documentation.
• Ensure departmental practices comply with Guest Services, Inc. policies and applicable laws and regulations.
• Take ownership of operational problems and develop practical solutions.
• Maintain accountability for departmental results, including food quality, labor, food cost, sanitation, employee performance, and resident satisfaction.

SUPERVISORY RESPONSIBILITIES

The Executive Chef directly supervis