.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: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