Executive Chef

Responsibilities

Job Summary: Majority of the time spent using independent judgment in making employment-related and business decisions, or effectively recommend such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engage in resolving Partner-related matters

The Executive Chef is responsible for the total operation and financial results of the Chef's Case and Cafe on the Run.

The Executive Chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen. May offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef directly supervises kitchen personnel with responsibility for hiring, discipline, and performance. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas.

Key Responsibilities & Essential Functions:

The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations.

Qualifications & Key Requirements:

Work Experience:

• Proven leadership experience in a complex environment with multiple direct reports
• Experience in ordering, inventory maintenance, and shrink control

Knowledge/Skills/Abilities:

• Excellent customer service skills
• Assist in new product development and menu costing
• Proficiency with automated reporting systems including, but not limited to; Inventory, Food Cost, Scheduling, Time & Attendance and labor preferred
• Excellent communication and organization skills
• Excellent culinary and food processing skills
• Ability to maintain an efficient operation, troubleshoot and report  any malfunctions of equipment
• Ability to supervise, train, and cross-train kitchen staff
• Maintain sanitation standards throughout the work area
• Ability to work a flexible schedule, including opening, closing, and weekend shifts

Education:

• Culinary Arts Degree or equivalent

Licenses/Certifications:

Physical Demands & Working Conditions:

• Equal Opportunity Employment/Drug Free Workplace

The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Last revised: 07/01/2018