About This Role
Expanding the company's award-winning culinary team, the Executive Chef is responsible for all back-of-house operations, ensuring smooth kitchen function, timely prep and production, and correct dish preparation. This role suits a career-minded kitchen professional with experience in full-service, upscale, high-volume cuisine.
Responsibilities
- Ensure that the kitchen is running smoothly with prep and production being completed in a timely manner and all dishes are prepared correctly, upholding standards regardless of business volume
- Research, develop, and implement menu items as approved by the director of operations/owner
- Conduct kitchen succession planning, including mentoring and developing sous chefs into potential executive chefs
- Maintain cost of goods as approved by the director of operations/owner
- Hire and train sous chefs, line cooks, prep cooks, and dish staff
- Enforce company standards, policies, and procedures, including sanitation, safety, and dress code
- Actively seek out ways to increase productivity and profitability
- Ensure that the kitchen and its equipment are well maintained, clean, and organized
- Foster a climate of professionalism, cooperation, and respect between teammates
- Maintain a clean and safe physical environment through timely repair and upkeep
- Ensure compliance with health, sanitation, liquor, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to all employees
- Fulfill all record-keeping and administrative requirements, including financial records, and employee files and correspondence
- Search out ways to enhance overall staff performance and groom staff for potential advancement
- Have a strong knowledge and understanding of Delaware Department of Health for food safety standards
Requirements
- Outstanding communication and leadership skills
- A minimum of 4 years of progressive culinary/kitchen management experience including 2 years as an executive chef (exceptions may be made for the right candidate)
- Excellent emotional self-awareness under pressure while maintaining a respectful demeanor
- Strong desire to continue learning in the position as well as progress in the restaurant
- A team player with a positive attitude
- Prompt and punctual individual
- Advanced knife handling skills
- ServSafe certified
- Knowledge of health and safety rules in a kitchen
- Good sense of taste and smell as well as good manual dexterity to operate kitchen equipment
- Self-driven to produce high-quality work
- A sense of ownership with the "buck stops here” approach
