.Executive Chef Job DescriptionPosition Title: Executive ChefDepartment: Culinary / KitchenReports To: General Manager / Food and Beverage DirectorLocation: 30A Santa Rosa BeachFLSA Status: ExemptSalary: 100,000.00 Plus PotentialWork Week: 5 Shifts with 2 Days offWork Hours: 50-55 Hours a weekPosition 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: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.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.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.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.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.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.Operational Management:Oversee kitchen operations, ensuring efficiency, productivity, and adherence to timelines.Maintain kitchen equipment and ensure they are in working condition