Executive Chef

• Oversees kitchen operations
• Creates an innovative menu
• Coordinates the preparation of food ordered by members and guests as well as banquet events
• Oversees the operations of the kitchen and back-of-house
• Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards
• Creates and modifies the restaurant’s menu
• Oversees stocking, ordering, and purchasing of ingredients
• Maintains and inspects kitchen equipment and utensils
• Sets prices for food items on the menu
• Collaborates with specialty chefs on menu items
• Trains and/or oversees training of kitchen staff
• Schedules kitchen staff
• Supervises work product from kitchen and back-of-house staff
• Conducts performance evaluations
• Handles discipline and termination of employees

• Ability to produce an excellent culinary and restaurant experience
• Excellent verbal and written communication skills
• Excellent time management, scheduling, managerial, and organizational skills
• Excellent interpersonal skills
• Ability to work varying shifts to include nights, weekends and holidays
• Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience
• At least five years of culinary managerial experience
• Business experience to include P&L responsibility strongly preferred
• Prolonged periods standing and preparing and cooking food
• Must be able to lift up to 25 pounds at times
• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold

Business experience to include P&L responsibility