Food and Beverage - Executive Chef

Job Summary

The executive chef manages the kitchen operations and staff of the kitchen on a daily basis to ensure a consistent, high-quality food product. Areas of responsibility include overseeing preparation areas including dining room and bar/lounge. As a department head, directs and works with the food and beverage management team and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.

Responsibilities

• Ensures compliance with all food and beverage policies, standards and procedures
• Actively involved in training kitchen associates on the fundamentals of good cooking and excellent plate presentations
• Knows food specification changes
• Reviews staffing levels to ensure that guest services, operational needs and financial objectives are met
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates positive atmosphere for guest relations
• Reviews findings, guest satisfaction results and other data to identify areas of improvements
• Assists restaurant departments in developing and generating annual sales
• Meets regularly with customers and restaurant guests to gather feedback
• Is involved in all menu development
• Manages areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports
• Monitors and manages the payroll function
• Participates in the development of department’s capital expenditure goals
• Manages projects as needed
• Participates in the budgeting process for areas of responsibility
• Manages department controllable expenses including food cost, supplies, uniforms and equipment