Executive Chef

JOB SUMMARY

Accountable for the overall success of the daily culinary operations within the assigned restaurant or kitchen. Demonstrates strong culinary expertise by personally performing tasks while leading, supervising, and developing the culinary team to consistently deliver high-quality food and exceptional dining experiences.

Oversees all food-related functions within the outlet, ensuring that dishes are prepared and presented consistently in accordance with established recipes, presentation standards, and quality expectations. Works closely with the culinary leadership team to continuously improve guest and employee satisfaction while effectively managing food costs, productivity, and the operating budget.

Responsible for guiding, coaching, and developing culinary associates, including direct reports, while fostering a positive, collaborative, and performance-driven work environment. Ensures compliance with all food safety, hygiene, sanitation, HACCP, and kitchen operational standards.

Maintains a strong focus on menu quality, consistency, creativity, and innovation, while supporting the restaurant's culinary concept and overall dining experience.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; minimum 4 years of experience in culinary operations, food and beverage, or a related professional area, preferably within a high-volume or luxury hospitality environment.

OR

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major; minimum 2 years of experience in culinary operations, food and beverage, or a related professional area

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

-- Prepares and cooks food of the highest quality, including dishes for regular service, special events, VIP guests, and functions. -- Leads and supervises the daily culinary operations of the assigned restaurant or kitchen to ensure smooth and efficient service. -- Reviews and continuously improves kitchen systems, processes, and procedures to enhance operational effectiveness and consistency. -- Develops, designs, and creates menus and recipes that reflect the restaurant concept, brand standards, guest preferences, and culinary trends. -- Demonstrates strong knowledge of high-quality food products, ingredients, preparation techniques, presentation, and flavor profiles. -- Ensures consistency in the quality, taste, portioning, presentation, and temperature of all food items served. -- Checks the quality of raw and cooked food products to ensure established culinary and quality standards are consistently achieved. -- Determines appropriate food presentation and plating standards and creates visually appealing food displays. -- Ensures proper handling, storage, labeling, rotation, and temperature control of all food products. -- Ensures full compliance with food safety, hygiene, sanitation, and HACCP standards, as well as all applicable laws and regulations. -- Implements and reinforces the brand's safety, hygiene, and food-handling standards across the culinary team. -- Supervises kitchen shift operations and ensures compliance with all established Food & Beverage policies, standards, SOPs, and procedures. -- Maintains appropriate standards for purchasing, receiving, storage, and inventory management to ensure product quality and availability. -- Supports effective food cost, portion control, inventory, and waste-management procedures while maintaining established quality standards. -- Monitors food production and quantities based on forecasted business levels to minimize wastage while ensuring sufficient availability. -- Operates and ensures the proper maintenance of kitchen equipment and promptly reports equipment malfunctions or maintenance requirements. -- Works closely with the Executive Chef and other culinary leaders to achieve departmental operational and financial objectives. -- Develops and implements environmentally responsible practices related to food preparation, energy consumption, responsible sourcing, and waste reduction. -- Encourages culinary creativity and innovation while maintaining consistency with the restaurant's identity and established standards. -- Maintains a clean, organized, safe, and professional kitchen environment at all times. -- Leads by example and maintains a strong presence in the kitchen during service to ensure consistent execution and support the culinary team.

Leading Culinary Team

• Supervises and coordinates the activities of Chefs, Cooks, and culinary associates engaged in food preparation and daily kitchen operations.
• Utilizes strong interpersonal and communication skills to lead, influence, coach, and motivate the culinary team while demonstrating honesty, integrity, and sound business judgment.
• Leads by example and serves as a role model by consistently demonstrating professional behavior, culinary expertise, and established service standards.
• Manages the day-to-day operations of the assigned kitchen and maintains sufficient knowledge of all culinary positions to effectively support operations in employees' absence.
• Builds and promotes a working environment based on mutual trust, respect, teamwork, and cooperation.
• Establishes and maintains open and collaborative relationships with employees and encourages effective communication throughout the culinary team.
• Monitors and maintains employee productivity levels to ensure operational requirements, quality standards, and business objectives are achieved.
• Ensures all menu items are consistently prepared, portioned, cooked, and presented according to approved recipes, presentation standards, and established specifications.
• Estimates daily and weekly production requirements based on business forecasts, occupancy, reservations, events, and anticipated demand.
• Communicates daily production requirements and operational priorities clearly to the culinary team.
• Leads kitchen shifts while remaining hands-on in food preparation and service, ensuring dishes are executed according to required specifications.
• Provides ongoing coaching and guidance to culinary associates to improve technical skills, product knowledge, consistency, and overall performance.
• Monitors team performance during service and takes appropriate corrective action to maintain food quality and operational efficiency.
• Supports the training and development of culinary associates and identifies opportunities for cross-training and career development.
• Conducts regular kitchen briefings to communicate business levels, menu updates, VIP requirements, special requests, operational priorities, and guest feedback.
• Promotes accountability within the team while recognizing and celebrating strong performance and individual contributions.
• Works collaboratively with Food & Beverage Service and other operational departments to ensure efficient service and a seamless guest dining experience.

Maintaining Culinary Goals

• Achieves and strives to exceed established performance, financial, operational, and team goals for the assigned culinary operation.
• Develops specific goals and action plans to effectively prioritize, organize, and accomplish operational requirements.
• Demonstrates an understanding of budgets, operating statements, food costs, payroll, and other financial reports to support the effective financial management of the department.
• Understands the impact of culinary operations on the property's overall financial goals and manages resources effectively to achieve or exceed budgeted objectives.
• Monitors food costs, labor costs, productivity, operating expenses, and waste while maintaining established food quality and presentation standards.
• Schedules culinary associates according to business demands, occupancy levels, reservations, events, and operational requirements.
• Monitors and tracks employee time and attendance, ensuring effective utilization of available manpower and compliance with established scheduling guidelines.
• Regularly reviews staffing levels to ensure guest service, culinary quality, operational requirements, and financial objectives are consistently achieved.
• Adjusts staffing and scheduling based on anticipated and actual business volumes to optimize productivity and control labor costs.
• Ensures appropriate workforce planning to maintain adequate kitchen coverage during peak business periods, special events, and other operational requirements.
• Supports inventory management and purchasing decisions to ensure appropriate stock levels while controlling costs and minimizing wastage.
• Ensures culinary associates have the appropriate uniforms, tools, equipment, and resources required to perform their duties effectively.
• Maintains appropriate inventory and control of employee uniforms and culinary supplies in accordance with established budgets and procedures.
• Identifies opportunities to improve operational efficiency, produc