Executive Chef

Job Summary:

The Executive Chef will lead the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative. Understanding the culinary philosophy of the restaurant, attention to detail, and follow through of all restaurant policies.

Essential Job Functions:               

• Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
• Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and has self-motivating initiative
• Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies
• Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners
• Collaborates with team to create a culture and restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities
• Leads the Management Staff, ensures that service standards are on par with all outside accreditation sources: including but not limited to Zagat, Gayot, Relais & Chateaux, Mobil 5-star, AAA Five Diamond, Wine Spectator, and Michelin 2-star establishment and in keeping with the service foundation and philosophy established at restaurant
• Understand completely all programs, procedures, standards, specifications, guidelines and training programs
• Offer positive solutions to problems or issues and be a voice that is part of the decision-making team
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times
• Responsibility for the timely updating of the Recipe Xchange website and all of its content.
• Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation
• Provide leadership to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment
• Successful demonstration of this will be evident by employee satisfaction and retention of those under your supervision
• Understand all policies, procedures, standards, specifications, guidelines and training programs
• Assume 100% responsibility for the quality of products served
• Attend all scheduled employee meetings and bring suggestions for improvement
• Document all recipes in a standard kitchen format and share with kitchen employees
• Perform inventory and purchasing responsibilities on a daily basis
• Work with the Corporate Chef and Human Resources Director in creating and sustaining an internship program that embraces diversity, education and discipline
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Fill in where needed to ensure guest service standards and efficient operations
• Continually strive to develop your staff in all areas of managerial and professional development.
• Continually strive to develop your staff in all areas of food education
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
• Ensure that all equipment is kept clean and kept in exce