Job DescriptionsPOSITION SUMMARYThe 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 administration. The role owns menu development, recipe integrity, food quality, and cost performance, exhibiting culinary talent through hands-on work while leading the culinary team and managing all food-related functions. This position reports to the Corporate Chef, Casa Neos.
KEY 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 operations teams on new dishes and new menus.
- Food Quality & Standards
- Audit food quality across all operations.
- Audit recipe adherence on a regular basis with the Chief Culinary Officer and the corporate culinary team.
- Evaluate food products 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 Coordinator 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 additional meetings as needed.
- Perform other duties as directed.
REQUIREMENTS & QUALIFICATIONS- Required
- Two- or four-year culinary degree.
- Minimum 10 years in a kitchen management role as Executive Chef in a fast-paced, high-volume upscale restaurant.
- Computer proficiency including Excel and Windows.
- Competencies
- Strong leadership ability with a culinary team.
- Attention to detail and demonstrated organizational skill.
- Good listening and verbal communication skills.
- Alert to operational and F&B needs across the venue.
PHYSICAL DEMANDS & WORK ENVIRONMENT- Physical Demands
- Stands for the majority of the shift.
- Lifts, carries, and moves up to [__] pounds.
- Bends, reaches, stoops, and kneels throughout the shift.
- Performs repetitive hand tasks including knife work, plating, and equipment handling.
- Work Environment
- 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 temperatures.
- Elevated noise levels during active service.
- Schedule includes evenings, weekends, and holidays based on business needs and event calendar.
$160,000 - $175,000 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.
