Overview
The Executive Chef oversees culinary operations, managing chef managers and hourly staff to deliver high-quality food and service standards.
Responsibilities include ensuring proper food preparation, presentation, and safety, training and coaching team members, maintaining client and guest relationships, and managing food and labor targets.
The role requires a minimum of 4 years of culinary experience, with at least 2 years in management preferred, along with a culinary degree or equivalent.
Key skills include multitasking, simplifying workflows, advanced culinary knowledge, and strong communication abilities.
Additional duties involve managing supply chain processes, maintaining equipment, ensuring compliance with safety and quality standards, and driving margin improvements.
The position emphasizes leadership, operational excellence, and adherence to food safety policies.