The Executive Chef is responsible for menu planning and management responsibilities. He/She plans menus, creates daily and weekly specials, creates special menus for functions, and determines portions sizes. Before and during meals, an executive chef oversees prep work and ensures that all meals leaving the kitchen are consistent in presentation and quality.
- Designs menus that enhance customers’ culinary experience while keeping up high quality.
- Plans and develops menus using descriptive text to encourage sales
- Trains and manages kitchen personnel and supervise/coordinate all related culinary activities.
- Designs innovative restaurant menus to suit the theme of the restaurant
- Helps with financial planning and budgeting.
- Designs new dishes to fit the menu and keeping customers returning to try new dishes
- Ensures that all food preparation is in accordance with regulatory guidelines.
- Ensures that the quality of food is consistently high and that hygiene standards are exceeded
- Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
- Bachelor’s degree in Culinary Degree or equivalent experience.
- Licensure from the Food and Drug Administration (FDA), or other certifying agency.
- At least two years of experience working as an Executive Chef
- Advanced knowledge of food professional principles and practices.
- Available to work on-call, shifts, after hours, over weekends, and on public holidays.
Skills needed for this role
The Executive Chef should coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. Rewards and recognizes employees. He/She plans and executes team meetings and daily huddles. He/She must complete and maintain all staff records including training records, shift opening/closing checklists and performance data. Multi-tasking as well as the ability to simplify the agenda for the team is a must.