About This Role
Leading the culinary operations at Liberty Public House, the Executive Chef maintains exceptional standards of food quality, presentation, and consistency. This position requires a professional who can develop innovative menus, manage kitchen teams, control operating costs, and ensure every dish reflects the restaurant's commitment to quality. You will oversee all kitchen operations, including menu development, food preparation, employee training, inventory management, purchasing, and food safety compliance.
Responsibilities
- Direct and oversee all kitchen operations to ensure efficient food preparation and consistent service quality
- Develop seasonal menus, daily specials, and new recipes that reflect the restaurant's style and customer preferences
- Establish standardized recipes, portion sizes, cooking methods, and presentation guidelines
- Supervise, train, and mentor Head Chefs, Sous Chefs, line cooks, prep cooks, and other kitchen employees
- Recruit and help develop qualified kitchen personnel while promoting teamwork and accountability
- Plan kitchen staffing levels, employee schedules, and daily work assignments
- Monitor food quality, taste, freshness, temperature, and presentation before dishes are served
- Manage food purchasing, supplier relationships, ingredient selection, and delivery schedules
- Oversee inventory control, stock rotation, storage procedures, and ingredient availability
- Develop and monitor food budgets, labor costs, portion control, and waste-reduction strategies
- Analyze kitchen expenses and identify opportunities to improve profitability without compromising quality
- Ensure compliance with applicable food safety regulations, sanitation standards, and workplace safety procedures
- Maintain a clean, organized, and properly equipped kitchen
- Coordinate with front-of-house management to ensure smooth communication and timely food service
- Accommodate dietary restrictions, food allergies, and special customer requests whenever possible
- Monitor kitchen equipment and coordinate necessary maintenance or repairs
- Establish efficient preparation systems and service procedures to support busy dining periods
- Conduct staff performance reviews, provide constructive feedback, and identify training needs
- Collaborate with management on private events, catering opportunities, promotions, and special dining experiences
- Monitor customer feedback and use relevant insights to improve menu quality and service
- Maintain accurate records of inventory, purchasing, food costs, labor expenses, and kitchen performance
- Encourage creativity, professionalism, consistency, and continuous improvement throughout the culinary team