Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
performance bonuses
Job Description
This position is within the hospitality and food service industry, specifically focused on Italian cuisine. The company seeks to create a lasting impression by delivering uncompromising quality service to every guest at each meal every day. This establishment prides itself on maintaining the highest level of food quality, consistency, cleanliness, safety, and profitability while fostering a fun work environment. The role is not just about food preparation; it is about creating lifetime guests through a commitment to excellence and teamwork.
The Executive Chef leads the back-of-house operations, ensuring operational efficiency and overall profitability of the kitchen and related functions. This leadership position requires hiring the best kitchen staff, guiding and retaining employees, and consistently developing their skills in cooking, food preparation, safety, and sanitation. The Executive Chef is deeply involved in every aspect of kitchen management, from daily operations and guest satisfaction to financial responsibility and team leadership.
Core responsibilities include setting and maintaining standards for food quality, utilizing feedback and food reviews to enhance guest satisfaction, and ensuring all back-of-house employees and stations are prepared and meet company standards. The Executive Chef manages ordering, preparation, and stocking according to projected guest counts and leads the culinary team during food production and line setup to guarantee consistency and high-quality execution. Safety, sanitation, and security are paramount, with regular training and high standards maintained at all times.
This role is also focused on the development and management of the chef team, including hiring, training, and performance reviews. The Executive Chef creates a positive and professional work environment, encourages ongoing feedback and coaching, and ensures staff follow company policies and guidelines related to uniforms and compensation.
Financial management is a key element of this position. The Executive Chef is responsible for scheduling, controlling labor costs, managing waste and food costs through forecasting and inventory control, and ensuring timely and accurate ordering and storage procedures. Collaboration with the broader management team is essential to improve sales, enhance guest experiences, and maximize EBITDA.
Leadership in this role demands a passion for the company’s mission, accountability, clear communication, problem-solving, decision-making, and the commitment to providing tools and training needed for success. The Executive Chef cultivates a fun, rewarding, and professional environment that not only produces great food but also supports the growth and satisfaction of all team members. This comprehensive role is vital for elevating the dining experience, maintaining business profitability, and fostering a strong team culture in a fast-paced culinary setting.
The Executive Chef leads the back-of-house operations, ensuring operational efficiency and overall profitability of the kitchen and related functions. This leadership position requires hiring the best kitchen staff, guiding and retaining employees, and consistently developing their skills in cooking, food preparation, safety, and sanitation. The Executive Chef is deeply involved in every aspect of kitchen management, from daily operations and guest satisfaction to financial responsibility and team leadership.
Core responsibilities include setting and maintaining standards for food quality, utilizing feedback and food reviews to enhance guest satisfaction, and ensuring all back-of-house employees and stations are prepared and meet company standards. The Executive Chef manages ordering, preparation, and stocking according to projected guest counts and leads the culinary team during food production and line setup to guarantee consistency and high-quality execution. Safety, sanitation, and security are paramount, with regular training and high standards maintained at all times.
This role is also focused on the development and management of the chef team, including hiring, training, and performance reviews. The Executive Chef creates a positive and professional work environment, encourages ongoing feedback and coaching, and ensures staff follow company policies and guidelines related to uniforms and compensation.
Financial management is a key element of this position. The Executive Chef is responsible for scheduling, controlling labor costs, managing waste and food costs through forecasting and inventory control, and ensuring timely and accurate ordering and storage procedures. Collaboration with the broader management team is essential to improve sales, enhance guest experiences, and maximize EBITDA.
Leadership in this role demands a passion for the company’s mission, accountability, clear communication, problem-solving, decision-making, and the commitment to providing tools and training needed for success. The Executive Chef cultivates a fun, rewarding, and professional environment that not only produces great food but also supports the growth and satisfaction of all team members. This comprehensive role is vital for elevating the dining experience, maintaining business profitability, and fostering a strong team culture in a fast-paced culinary setting.
Job Requirements
- Relevant experience in a leadership role within a kitchen environment
- ability to lead, train, and motivate a diverse culinary team
- knowledge of food safety and sanitation standards
- experience managing food costs and inventory
- excellent organizational and multitasking abilities
- strong interpersonal and communication skills
- commitment to upholding company standards and mission
- culinary education or equivalent experience preferred
Job Qualifications
- Proven experience as an executive chef or similar role in the restaurant or food service industry
- strong team management skills
- extensive knowledge of food preparation techniques and cooking methods
- familiarity with inventory management systems
- excellent organizational skills
- strong communication skills for collaboration
- culinary degree or equivalent experience preferred
Job Duties
- Set and maintain standards within the back-of-house to improve food quality
- utilize guest feedback to enhance food and service
- ensure completion of all opening and closing duties to company standards
- manage employee punctuality and readiness for shifts
- oversee ordering, preparation, and stocking based on projected guest counts
- direct and coach managers and employees during food production
- conduct regular menu tastings to ensure consistency
- conduct or delegate line checks for safety and readiness
- enforce safety, sanitation, and security policies with regular training
- conduct kitchen pre-shifts and participate in front-of-house pre-shifts
- hire, train, and retain back-of-house employees
- provide ongoing feedback and coaching to staff
- ensure timely performance reviews and adherence to wage guidelines
- update and communicate recipes and procedures
- manage employee schedules and labor costs within budget
- control waste and food costs using inventory systems
- perform inventory audits and manage food ordering and storage
- collaborate with management to increase sales and EBITDA
- demonstrate leadership aligned with company mission
- hold team accountable for results
- provide performance feedback and training
- foster a transparent and communicative work environment
- ensure staff have necessary tools
- create a professional and enjoyable workplace
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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