Executive Chef

Primary Responsibilities:

• Ensure compliance with national programs such as the Menu Program, Approved Product List, and Inventory procedures.

• Oversee the recruitment, development, and retention of talented culinary staff.

• Monitor financial performance, ensuring targets are met, and accounting procedures are followed. If financial goals are not being achieved, conduct a thorough analysis and create a corrective action plan.

• Supervise and coach kitchen staff to ensure timely and quality food preparation. Review guest and member feedback and implement action plans as needed.

• Design menu items to maintain quality and appropriate profit margins.

• Develop and implement short- and long-term operational and financial plans to improve quality and financial performance.

• Maintain cleanliness and sanitation in the kitchen, ensuring compliance with all federal, state, and local regulations.

Qualifications:

• Previous experience in a leadership role within the culinary field.

• High school diploma or equivalent required; Bachelor’s degree or culinary certification preferred.

• Strong attention to detail, planning, and organizational skills.

• Proven experience in supervising and leading a team.

• Excellent verbal and written communication skills.

Working Conditions:

• Availability to work nights, weekends, and holidays as needed.

Certification/License Requirement:

• Food service permit as required by local or state regulations.

• ServSafe certification must be obtained within 30 days of hire.