Executive Chef

1 day ago Be among the first 25 applicants

The ideal candidate is a seasoned chef with a background in banquets and restaurant dining. You will run an efficient kitchen by consistently managing guest service, sales, accounting/budgeting, and inventory control. As the Executive Chef, you will direct all operations in alignment with the direction of the General Manager, Company, brand standards, and local, state, and national regulations. You are responsible for quality service, meeting/exceeding financial goals, short and long-term planning, and day-to-day operations. Participates in marketing/business plans, menu improvements, producing quality food, and working closely with restaurant managers and catering sales in the overall food and beverage operations of the restaurant and banquets.

Responsibilities

Guest Satisfaction – Direct and ensure Kitchen standards and procedures are followed. Manage kitchen staff schedules to ensure adequate coverage while managing the department budget. Regularly review service scores to identify areas needing improvement and implement appropriate changes.

Human Resources – In conjunction with the Human Resources department, oversee recruiting, hiring, training, development, and retention of a motivated and efficient Kitchen staff. Clearly communicate performance standards and roles to associates. Ensure all required training occurs including orientation, safety, fire, and blood-borne pathogen protocols. Coach, counsel, resolve conflicts, discipline, and terminate as appropriate, following company policies. Conduct performance and salary reviews in a timely manner. Ensure policies and procedures are followed. Promote a harassment-free work environment.

Sales/Profitability – Develop, recommend, implement, and manage the Kitchen's annual budget, business/marketing plan, and objectives to meet or exceed expectations. Collaborate with Sales to market Food & Beverage to meet/exceed sales and financial goals. Investigate new menus, food prep, and service methods. Develop and implement menus, displays, and presentations. Ensure kitchen costs stay within budget. Review vendors and products to procure top-quality items at minimum prices. Develop corrective actions for expense issues if necessary.

Leadership – Direct all aspects of Kitchen services. Stay informed of brand standards and competitors' products to improve revenues and profit margins while maintaining quality.

Administration – Analyze corporate and property reports to provide management with accurate information and ensure compliance with policies, procedures, laws, and regulations. Complete all reporting accurately and timely.

Qualifications

• High school diploma plus a degree in culinary arts or related field. 5+ years of related experience.
• Proven track record in profitable Kitchen management with integrity and professionalism. Knowledge of accounting and budgeting, with ability to analyze data and draw logical conclusions.
• Strong leadership skills, capable of handling multiple priorities in a fast-paced environment. Positive, resourceful, and adaptable under pressure.

Seniority level

• Director

Employment type

• Full-time

Job function

• Management and Manufacturing
• Hotels and Motels

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Locations and salary info are provided for Visalia, CA, Tulare County, CA, and Corcoran, CA, with recent posting dates.