Executive Chef

Executive Chef Job Description

Position Title: Executive Chef
Department: Culinary / Kitchen
Reports To: General Manager / Food and Beverage Director
Location: 30A Santa Rosa Beach
FLSA Status: Exempt

Salary: 100,000.00 Plus Potential
Work Week: 5 Shifts with 2 Days off
Work Hours: 50-55 Hours a week

Position Summary:

The Executive Chef is responsible for overseeing all kitchen operations, menu creation, food preparation, staff management, and ensuring the quality and consistency of food production. This role requires a highly skilled culinary leader with a passion for excellence, attention to detail, and the ability to inspire and lead a team in a fast-paced environment.

Key Responsibilities:

1. Culinary Leadership:
   • Lead and manage the kitchen team, including sous chefs, line cooks, and kitchen staff.
   • Oversee food preparation and presentation to ensure quality, consistency, and adherence to recipes and standards.
   • Set culinary standards and maintain the highest level of food quality, taste, and presentation.
   • Develop, test, and implement new menus or seasonal specials based on customer preferences, market trends, and cost efficiency.
2. Menu Planning & Development:
   • Design creative and innovative menus while considering food cost, seasonal availability, and dietary requirements.
   • Ensure that the menu aligns with the concept and goals of the establishment.
   • Collaborate with management on menu pricing and food costing to maintain profitability.
3. Food Safety & Hygiene:
   • Ensure compliance with health and safety standards in the kitchen, including proper handling, storage, and preparation of food.
   • Maintain proper sanitation procedures and cleanliness throughout the kitchen.
   • Train staff on food safety practices and ensure proper food handling techniques are followed at all times.
4. Staff Management & Training:
   • Hire, train, and mentor kitchen staff, ensuring they understand and meet company standards.
   • Create and maintain staff schedules, ensuring adequate coverage during peak hours.
   • Conduct performance reviews and provide feedback to enhance staff development.
   • Foster a positive work environment and promote teamwork and professional growth.
5. Inventory & Cost Control:
   • Manage food inventory, order supplies, and ensure stock levels are maintained.
   • Control food costs by managing portion sizes, minimizing waste, and optimizing ingredient usage.
   • Monitor and analyze kitchen expenses and develop strategies to reduce costs while maintaining quality.
6. Collaboration & Communication:
   • Work closely with front-of-house management to ensure smooth communication between the kitchen and dining room.
   • Handle customer complaints or special dietary requests promptly and professionally.
   • Collaborate with vendors and suppliers to source high-quality ingredients at the best prices.
7. Operational Management:
   • Oversee kitchen operations, ensuring efficiency, productivity, and adherence to timelines.
   • Maintain kitchen equipment and ensure they are in working condition.
   • Stay updated on culinary trends and continuously innovate the kitchen’s offerings.

Qualifications:

Education & Experience:

• Culinary Arts Degree or equivalent experience preferred.
• Minimum of 5 years of experience in a culinary leadership role, such as Sous Chef or Executive Chef.
• Proven experience in managing kitchen operations, menu development, and food costing.
• Experience in high-volume kitchens or fine dining establishments is a plus.

Skills & Abilities:

• Strong leadership, team management, and organizational skills.
• Excellent culinary knowledge, with proficiency in a variety of cooking techniques.
• Ability to work under pressure and manage multiple tasks at once.
• Exceptional attention to detail and creativity in food presentation.
• Strong understanding of food safety and hygiene regulations.
• Excellent communication and interpersonal skills.
• Ability to manage budgets and control food costs effectively.

Working Conditions:

• Must be able to work nights, weekends, and holidays.
• Fast-paced environment requiring multi-tasking and strong problem-solving abilities.
• Physical demands include standing for extended periods, lifting, and moving heavy items.

Note: This job description is intended to provide a general overview of the responsibilities and qualifications of the Executive Chef. Duties and expectations may vary depending on the specific needs of the establishment.