Executive Chef

The Executive Chef is responsible for food to be served in the restaurant and Banquets. Develop menus, food purchasing, plate presentation and recipes.The Executive Chef is directly responsible for all kitchen operations; supervises all kitchen staff and is responsible for their training in food production, sanitation and development. The Executive Chef will assist the General Manager with food and labor budget for the restaurant. Responsible for establishing effective cost controls, including monthly inventories and purchase logs. The Executive Chef will be responsible for maintaining the highest food quality and sanitation standards. He/she will also serve in a public relations capacity.
o Plan menus for restaurant, private dining, banquets, holidays and special events. Price and cost menus, while taking into consideration customer needs, marketing conditions, popularity of various dishes, holidays, costs, and a wide variety of other factors.
o Schedule and coordinate the work of chefs, cooks and other kitchen employees.
o Capable of filling all kitchen positions as a fill in when needed to ensure service standards and efficient operations.
o Develop recipes and techniques for food preparation and presentation, which help to assure consistently high quality and to minimize food costs. Exercise portion control.
o Develop and maintain vendor relations to ensure quality and pricing.
o Ensure an 'A' rating from health department inspections. Ensure sanitation and cleanliness standards are maintained throughout the kitchen areas at all times.
o Establish controls and monitor kitchen activities to minimize food and supply waste and theft.
o Train food preparation employees regarding safety, hazardous materials, and sanitation and accident prevention principles.
o Maintain the budgeted monthly food cost and labor as outlined in the annual budget. Conduct monthly inventory of food and supplies.
o Manage employment activities for kitchen staff members, such as personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination, etc.
o Provide orientation of company and department rules, policies and procedures and oversee training of all new kitchen staff. Assist in implementing those operating policies & procedures through training and supervision.
o Perform other assigned duties as delegated by the General Manager.
o Assure the efficient and timely submission of all required operational, financial, budgetary and related reports.
o Plan and implement staffing schedules to insure customer satisfaction is achieved within staff plan guidelines. Monitor activities to ensure compliance with company payroll policies and procedures.
o Consistent maintenance of/and refinement of service standards.
o Provide analysis of all restaurant menus assuring the proper implementation, cost analysis and rotation throughout the year.
o Ensure maintenance of all appropriate sanitation standards including, but not limited to, employee hygiene and uniforms, food storage areas, washing areas, dining and bar areas, restrooms.
o Culinary Certification preferred
o Minimum of 5 years of culinary experience, supervisory and/or management experience, preferably in the restaurant industry.
o State certified and/or Serve Safe certified.
o Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management.
o Demonstrated quality written, verbal, and interpersonal communication skills.
o Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
o Positive attitude, professional manner and appearance in all situations.

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