Full Job Description
Job Title: Executive Chef
Responsibilities:
Lead all back-of house culinary operations including the following:
• Oversight and accountability regarding food and labor costs.
• Hiring, firing, performance reviews of kitchen staff.
• Develop menus for specials, holidays and private events.
• Work closely with the general manager and corporate culinary and operations teams to engage in strategic long-term planning.
• Supervise and coordinate the planning, training, and leadership of kitchen staff.
• Promote employee retention, guest service satisfaction, food quality, cleanliness and sanitation.
Minimum Requirements:
Educational and Experience Requirements: Associates degree in Culinary Arts or foreign equivalent education, State Food Safety Certificate from an Accredited Food Safety Program, and 2 years' experience as a cook or sous chef.
Specific Experience and Skill Requirements:
• Experience in documenting and tracking recipe compliance in a recipe database.
• Proven ability to create and implement new recipes that meet brand standards for taste, presentation, and cost.
• Experience forecasting production schedules based on the business needs and ordering for the property.
Pay Rate: $48.07/hr.
