Executive Chef

Description

Accountable for overall success of daily kitchen operations, leading staff, managing food-related functions, ensuring guest satisfaction, financial performance, and compliance with sanitation and safety standards across all kitchen and support areas. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Lead kitchen management team and provide day-to-day operational direction - Supervise all kitchen areas: banquets, room service, restaurants, bar/lounge, cafeteria, dish room, and purchasing - Personally perform culinary tasks and demonstrate new techniques - Guide and develop kitchen staff, ensuring fair policies and consistent standards - Establish goals for performance, budgets, and safety - Manage food costs, supplies, uniforms, and equipment - Oversee menu development, food presentation, and decorative displays - Monitor raw and cooked food quality, ensuring compliance with hygiene and temperature standards - Maintain purchasing, receiving, and storage procedures - Ensure guest satisfaction through excellent service and prompt issue resolution - Interact with guests for feedback on food quality and service - Train and mentor staff on cooking fundamentals and presentation standards - Administer appraisals, disciplinary processes, and progressive discipline - Provide reports and feedback to executive teams and managers

Qualifications and Requirements

- "High school diploma or GED; 6 years of culinary/F&B professional experience" - "OR 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years of culinary/F&B professional experience" - Strong leadership, communication, and organizational skills - Proven ability in menu creation, food quality management, and culinary innovation - Knowledge of food safety, hygiene, and brand standards - Ability to coach, mentor, and develop staff