Master Culinary Leader

The Executive Chef plays a pivotal role in the success of our restaurant kitchen, accountable for maintaining the highest standards of quality and consistency.

Key Responsibilities:

• Oversee culinary operations to ensure adherence to established guidelines and regulations.
• Develop and implement new applications, ideas, relationships, systems, or products that enhance the dining experience.
• Lead kitchen shift operations, ensuring compliance with all Food & Beverage policies and procedures.
• Ensure proper food handling, storage, and preparation techniques are maintained.
• Recognize and reward superior quality products, presentations, and flavors.
• Plan and manage food quantities, plating requirements, and production needs.
• Communicate production demands to key personnel.
• Collaborate with staff to develop daily and seasonal menu items.
• Guarantee adherence to all applicable laws and regulations.
• Maintain precise temperature control and proper handling of all food products.
• Estimate daily restaurant production requirements.
• Prepare and cook foods of various types on a regular basis or for special guests.
• Inspect raw and cooked food products to guarantee quality meets expectations.
• Determine optimal food presentation and create decorative displays.

Leadership and Team Management:

• Supervise and coordinate cooks' and workers' activities engaged in food preparation.
• Utilize interpersonal and communication skills to lead, influence, and motivate others.
• Set an example by demonstrating appropriate behaviors.
• Encourage mutual trust, respect, and cooperation among team members.
• Maintain employees' productivity levels.
• Ensure employees understand expectations and parameters.
• Establish and maintain open, collaborative relationships within the team.

Goals and Objectives:

• Set and support achievement of kitchen goals, including performance goals and team objectives.
• Develop specific plans to prioritize and accomplish daily kitchen operations work.
• Understand the impact of kitchen operations on overall property financial goals and objectives.
• Investigate, report, and follow-up on employee accidents effectively.
• Implement company safety standards.

Customer Service:

• Provide exceptional customer satisfaction and retention services.
• Manage day-to-day operations to ensure quality standards and meet customer expectations.
• Improve service by guiding individuals to understand guest needs, providing feedback and coaching when needed.
• Set a positive example for guest relations.
• Focus on continuous improvement during departmental meetings.
• Empower employees to deliver excellent customer service.
• Handle guest complaints and issues.

Human Resources:

• Identify developmental needs of others and provide coaching or mentoring.
• Participate in training restaurant staff on menu items and their preparation methods.
• Manage employee progressive discipline procedures.
• Participate in the employee performance appraisal process and provide necessary feedback.
• Use available training tools for employees.
• Assist in interviewing and hiring employee team members with suitable skills.