POSITION SUM M ARY

The Executive Chef is responsible for the overall kitchen operation as a successful

independent profit center, ensuring maximum guest satisfaction through planning,

organizing, directing, and controlling kitchen operations and ad ministration. The role

owns menu d evelopment, recipe integrity, food quality, and cost performance,

exhib iting culinary talent through hands -on work while lead ing the culinary team and

managing all food-related functions. This position reports to the Corporate Chef.

RESPONSIBILITIES
• Menu & Recipe Development
• Plan and create menus for all food outlets, including specials and seasonal changes.
• Develop standard recipes and food preparation and presentation techniques that

hold quality consistently high and minimize food cost.
• Manage recipe accuracy and provide operations and the Corporate Chef with

current, accurate recipes.
• Cost and evaluate menus in collaboration with the cost control team.
• Assist in menu launches and train op erations teams on new dishes and new menus.
• Food Quality & Standards
• Audit food quality across all operations.
• Aud it recipe adherence on a regular basis with the Chief Culinary Officer and the

corporate culinary team.
• Evaluate food prod ucts to ensure quality standards are consistently attained.
• Evaluate products to confirm quality, price, and related goods are consistently met.
• Maintain current knowledge of trends within the F&B market.
• Cross-Functional Partnership• Interact with Food & Beverage and Operations management so food production consistently exceeds member and guest expectations.
• Assist in implementing the Food Matrix with the Menu Coordinator.
• Work closely with the Menu Analyst for information on new menu creations.
• Work closely with the Sourcing Manager for updates on farm products.
• Work with the Menu Coord inator on menu descriptions, food matrix, allergen

information, and menu launches.
• Support the Corporate Chef and the Executive Chef of Casa Neos on cross-venue

culinary initiatives.
• Attend all required meetings and ad ditional m eetings as need ed .
• Perform other duties as directed.

REQUIREMENTS AND QUALIFICATIONS
• Two- or four-year culinary degree.
• Minimum 10 years in a kitchen management role as Executive Chef in a fast-paced ,

high- volume up scale restaurant.
• Computer proficiency includ ing Excel and Windows.
• Strong lead ership ability with a culinary team .
• Attention to d etail and demonstrated organizational skill.
• Good listening and verbal communication skills.
• Alert to operational and F&B needs across the venue.

PHYSICAL DEMANDS AND WORK ENVIRONMENT
• Stands for the majority of the shift.
• Lifts, carries, and moves up to 50 pounds.
• Bends, reaches, stoops, and kneels throughout the shift.
• Perform s repetitive hand tasks includ ing knife work, plating, and equipment

handling.
• Fast-paced professional kitchen with exposure to heat, steam, open flame, and

other kitchen elements.
• Wet floors, cleaning chemicals, and walk -in cooler and freezer tem peratures.
• Elevated noise levels d uring active service.
• Schedule includes evenings, weekends, and holidays based on business needs and

event calendar.

$135,000 - $150,000 a year

The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management's right to assign or reassign tasks, duties, or responsibilities to this job at any time.