Corporate Executive Chef

JOB SUMMARY:

The Corporate Executive Chef takes the culinary objectives of the company and implements them throughout their departments to ensure our goals are met regarding innovation, quality, food safety, cleanliness and sanitation, staffing and training, menu planning, costs and profitability, organization, and leadership. The Corporate Executive Chef oversees the menu development, R&D and recipe program.  The Corporate Executive Chef also supports the creation of marketing and media content for the Taprooms as it relates to the menu and culinary program. They are directly responsible for all kitchen functions including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. 

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:

Specifically, the responsibilities of the position include, but are not limited to:

Primary job duties assigned:

• Supporting all kitchen personnel, managers, and culinary operations at the three Taproom restaurants.             
• Supporting the training of all kitchen personnel; including orientation of company and department rules, policies and procedures, safe operation of all kitchen equipment, lifting, carrying, and handling of materials.
• Recommending wage increases and promotions for all kitchen personnel working with Taproom GM’s and Chef’s.
• Evaluating all employees’ efficiency and productivity; supporting the Taproom GM’s and Chef’s in BOH performance reviews – annual and ongoing.
• Giving direct feedback to employees and providing detailed input to GM’s and Chef’s for corrective action on BOH employees.
• Supporting the Taproom’s and kitchen personnel with regular location visits and conducting regularly scheduled operational meetings with Chefs / Kitchen Managers.
• Planning and assigning work to employees based on anticipated business activity, event execution, and regular business.
• Maintaining, and assigning cleaning schedules.
• Determining the types of work, materials, supplies, machinery, or tools to be used by employees.
• Controlling the flow and distribution of merchandise, materials, and supplies.
• Providing for the safety of employees and property.
• Enforcing Employer’s rules and personnel policies.
• Preparing departmental budgets and managing labor margins, COGS, etc.
• Resolving problems or complaints within the department.

• Handle purchasing from vendors, while evaluating and monitoring service and product specifications and inventory counts.
• Ordering from vendors for R&D.
• Maintain a working knowledge of Xtra Chef.
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