Executive Chef

Cape Coral, FL, USA|

Job Overview

Compensation

Salary

Range $64,400.00 - $88,700.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and development opportunities

Job Description

This esteemed establishment operates within the hospitality sector, focusing primarily on delivering exceptional food and beverage services. As a prominent player in the industry, the company prides itself on its commitment to quality, innovation, and guest satisfaction. Whether catering to local clientele or hosting grand events, the organization maintains a reputation for culinary excellence and operational efficiency. Employing a team of dedicated professionals, the establishment is renowned for its collaborative culture and progressive approach toward food and beverage management. Its commitment to sustainable sourcing and adherence to health and safety regulations further elevate its standing in the sector.

The Food and Beverage Kitchen Manager plays a critical role in overseeing all aspects related to culinary operations within the food and beverage department. This full-time managerial position encompasses a broad spectrum of responsibilities including staffing, menu planning, vendor relations, food production, inventory control, catering services, and budgeting. The role demands a strategic leader who can balance creativity with operational discipline to ensure an outstanding dining experience for guests. Responsibilities also extend to financial oversight, managing operating expenses, setting profit margins, and aligning expenditures with the company budget. The manager spearheads the design and implementation of thematic menus, banquet setups, and special event catering, reflecting both innovation and high standards.

Moreover, this position requires overseeing procurement activities such as ordering quantities, timing, and supplier monitoring, ensuring inventory is optimally maintained. The Kitchen Manager is accountable for maintaining top quality of all food products by selecting fresh and premium ingredients, enforcing sanitation protocols, and complying with all health department requirements. Direct supervision of kitchen staff including chefs, cooks, and stewards is integral to the role. This involves recruiting, training, scheduling, coaching, and performance evaluation. The role also mandates ongoing associate training programs to foster professional growth and service excellence. To align with business forecasts, the manager must carefully plan manpower, productivity, and cost management. A commitment to maintaining a safe and hygienic kitchen environment is essential. Strong communication skills and discipline serve as foundational attributes for this position, complemented by a readiness to adapt and perform other related duties as necessary. The role demands regular and reliable attendance and physical stamina to meet the varied demands of the kitchen environment.

Job Requirements

Associate's degree (AA) or equivalent from two-year college or technical school
two to three years experience and/or training in food and beverage kitchen management or an equivalent combination of education and experience
ability to stand and walk frequently
ability to lift up to 100 pounds occasionally
ability to communicate effectively in English
willingness to work in various environmental conditions including wet, humid, cold, and hot conditions
compliance with food safety and sanitation training
regular and reliable attendance

Job Qualifications

Associate's degree (AA) or equivalent from two-year college or technical school
two to three years experience and/or training in food and beverage kitchen management or an equivalent combination of education and experience
strong leadership and interpersonal skills
proficiency in inventory management and budgeting
knowledge of food safety and sanitation procedures
excellent communication and organizational skills
ability to develop creative menus and event ideas
capability to train and develop kitchen staff
skills in monitoring food quality and consistency
understanding of health department regulations

Job Duties

Manages all major Food and Beverage Kitchen operating expenses, set margins and manages against projections
creates theme menus, ideas for ice sculptures, decorations, banquets and special events
directs ordering amounts, inventory levels, timing of orders, receiving, invoice settling, and equipment maintenance
inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items
maintains quality of food products and ensures consistency in food delivery and standards
measures effectiveness of the Food and Beverage Kitchen department through the Food and Beverage profit and service performance of the facility
creates recipes and support materials, such as recipe cards, descriptions, and/or pictures
ensures that a quality sanitation program is followed throughout the Kitchen operation
ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with Health Department regulations
responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates
managing department members that may include, but is not limited to: chefs, cooks, stewards
assures that effective orientation and training are given to each new associate and develops ongoing training programs
monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses
responsible for implementing and maintaining excellent service to achieve guest satisfaction
incorporates safe work practices in job performance
performs other duties as required