POSITION DESCRIPTION

POSITION TITLE: Executive Chef

EMPLOYMENT CLASSIFICATION: Exempt

POSITION REPORTS TO: General Manager

DEPARTMENT: Dining Division

ESSENTIAL DUTIES

These essential functions represent the core responsibilities of the Executive Chef. Percentages are estimates and may vary based on business needs.

30% Kitchen Leadership & Operations Oversight
Lead and oversee all back-of-house operations ensuring consistent execution of recipes food quality presentation and timely service in a high-volume environment.

15% Production Management & Prep Oversight
Direct all food production activities including prep mise en place and line execution to ensure efficiency consistency and adherence to brand standards.

15% Service Execution & Expediting Oversight
Oversee kitchen flow during service periods ensuring proper ticket execution timing and quality control of all dishes leaving the kitchen.

10% Training Coaching & Staff Development
Recruit train coach and develop sous chefs and kitchen staff. Foster a culture of accountability performance and continuous improvement.

10% Food Safety & Compliance
Ensure strict compliance with all food safety sanitation HACCP standards and local/state/federal health regulations. Conduct regular inspections and enforce corrective actions.

5% Inventory Purchasing & Cost Control
Oversee ordering inventory management product rotation and cost control measures to support food cost targets and operational efficiency.

5% Equipment & Facility Management
Coordinate maintenance and repair of kitchen equipment and ensure the facility remains clean safe and operationally efficient.

10% Administrative & Financial Responsibilities
Manage administrative functions including scheduling oversight manager log entries reporting invoice review labor tracking and support of P&L goals.

OTHER RESPONSIBILITIES

• Maintain full accountability for kitchen operations staffing performance and culinary standards.
• Ensure consistent attendance and availability aligned with business needs; failure to meet attendance expectations may result in disciplinary action up to and including termination.
• Maintain a professional leadership presence setting the standard for behavior performance and appearance across the kitchen team.
• Promote a culture of respect teamwork and accountability at all times.
• Demonstrate flexibility to work varying schedules including early mornings evenings weekends holidays and peak operational periods.
• Support a safe inclusive and harassment-free workplace environment.
• Act as a key liaison between the kitchen team and General Manager to ensure operational alignment and execution of business goals.