Job title: Executive Chef

Reports to: Culinary Director

Classification: Exempt (Salary)

Job purpose

The Summit Restaurant Group Executive Chef is responsible for the kitchen operations of their assigned restaurant, ensuring the overall quality and integrity of restaurant. Key responsibilities include team performance, quality assurance, effective cost controls and development, training and retention of staff to ensure the restaurant meets financial and operating goals.

Duties and Responsibilities

• The executive chef schedules and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical, technically correct and within budgeted labor cost goals.
• Plans menus for all food outlets of the business.
• Schedules and coordinates the work of Kitchen Staff to ensure that food preparation is economical and technically correct and within budgeted labor cost goals
• Maintains accurate training records
• Adheres to standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served
• Regularly creates unique dishes and menu items for daily features and specialty events
• Provides immediate supervision of all back of house employees
• Oversees staff performance and productivity
• Participates in employee hiring and discipline
• Manages to see that all food is prepared to recipe standards and is served at the proper temperature and appearance
• Utilizes par sheets to maintain a proper level of food to avoid waste
• Orders effectively to ensure that the proper amount of quality product is on hand
• Evaluates products to assure that quality, price and related goods are consistently met
• Maintains high standards of sanitation, cleanliness and safety through all kitchen areas at all times
• Prepare necessary data for applicable parts of the budget ; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met
• Periodically visits dining room during lunch/dinner to ensure that guests’ expectations are being met. Must welcome guests with genuine hospitality and a commitment to the local community.

Qualifications

• BS degree in Culinary science or related certificate.
• 4+ years of progressive experience in high volume food production or catering or equivalent combination of relevant education and/or experience.
• Understanding of various cooking methods, ingredients, equipment and procedures
• Ability to draw upon invention, imagination, and originality in creating new dishes and menu items.
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

Benefits

• Food Discount
  • Employees are allowed to get 50% of their entire food portion of check for themselves and one guest at either location.
• Benefits
  • Medical Insurance
  • Paid Time Off

This job description indicates in general terms, the type and level of work performed as well as the typical responsibilities of employees in this classification. The duties described are not to be interpreted as being all-inclusive to any specific employee. Management reserves the rights to add, modify, change or rescind the work assignments of different positions and to make reasonable accommodations so that qualified employees can perform the essential functions of the job. Nothing in this position description changes the at-will employment relationship existing between the Institution and its employees.