Position Summary:

The Executive Chef is responsible for ensuring the successful delivery of the Restaurant Group culture and service philosophies, which are based upon four distinct core beliefs: Hospitality, Quality, Value and Family. The Executive Chef manages and coordinates activities and operations of cooks and other employees engaged in preparing and cooking food products; manages all aspects of food purchasing, food preparation, and presentation.

Essential Duties and Responsibilities:

• Oversee all food preparation, production, and presentation; ensure that recipes are followed and preparation and presentation are adhered to consistently.
• Ensure production of all recipes, both prep and plate, are consistent and of superior quality
• Plan production schedules, implement and manage execution.
• Train staff for associated job functions with their assigned roles as needed.
• Resolve all customer opportunities related to food quality and execution.
• Understand and adhere to all corporate kitchen operation and management procedures.
• Communication of all opportunities, clearly and with necessary urgency, to senior management to secure assistance or guidance.
• Possess and maintain thorough knowledge of wines offered in restaurant and wine/food pairings.
• Represents restaurant and brand at outside functions as needed.
• Ensure all kitchen and food operations are in compliance with all legislated health and licensing guidelines; ensure adherence to all health and safety regulations and procedures.
• Implement and manage corporate systems, which include Food purchasing/Declining Budget and Labor Budget/Tracker
• Implement and maintain detailed purchase history including product specifications and designated vendor information
• Prepare accurate and timely reports as required. Daily kitchen log/Avero log, budget trackers both labor and product cost.
• Manage 3rd party cleaning service to verify completion and quality performance.
• Ensure uniform standards are maintained.
• Hire, train, supervise, and develop kitchen staff.
• Ensure employee schedules are posted within guidelines.
• Assess and identify team members with management potential.
• Assign duties and manage quality of work.
• Hold team members accountable for performance.
• Provide day-to-day guidance and oversight of subordinates; actively work to promote and recognize performance.
• Follow the company's progressive disciplinary procedures.
• Manage and ensure all equipment is functioning and maintained. 
• Take necessary action to repair or replace any equipment that is failing, i.e. refrigeration, utility small-wares, appliances, etc.
• Develop and present creative, innovative, and high-quality menus to senior management for approval.  
• Upon approval, follow all company’s procedures necessary to implement new items.
• Prepare cuisine associated with designated concept utilizing skill and creativity.
• May perform other duties as assigned. 

Qualifications:

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Education and/or Experience: Graduate of a recognized culinary school and ten years related experience; or a combination of education and experience.

Skills:

• Current knowledge of regional and national trends in food and beverage. 
• Must possess thorough knowledge of all food preparation techniques and styles.
• Demonstrated proficiency in supervising and motivating subordinates. 
• Commitment to excellence, high standards, and good judgment with the ability to make timely and sound decisions. 
• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Must possess acute attention to detail.
• Professional appearance and demeanor with the willingness to be a spokesperson for the restaurant. 
• Ability to effectively communicate with people at all levels and from various backgrounds.