Executive Chef

Division: F&BFLSA Status: Exempt

General Manager Summary: Responsiblefor all kitchen operations including ordering, schedulingand preparing menu items by performing the following duties. Duties and Responsibilitiesinclude the following. Other duties may be assigned. Creates, developsand preparesnew menu items and daily specials. 2. Readsand fillsspecialty and customer orders whilemaintainingthe quality and consistency of the restaurant's standard menu items.3. Stocksand preparesfoods prior to and duringmeal timerush.4. Appliesknowledge of and operatesall kitchen and preparatory utensils to include deep fryer, steam kettle, pots/pans, stove, oven, broiler, steamer, steam table, griddle, sauté pans, slicers, mixers, blenders, can openers, knives, meat tenderizer, machine meat saw, and graters.5. Operatesthe kitchen in an efficient and profitable mannerin accordance withportioncontrol and quality standards.6. Cleanswork areas within state health and safety guidelines.7. Processesinventoryon a monthly basisto include completing associated paperwork and ordering supplies as needed.8. Assuresclosing duties are completed to include storing food inappropriate locations, cleaning workareasand ensuring ovens and appliances are turned off.9. Postspurchases in purchaseledger, andensuresaccounts are within budget guidelines.10. Supervisesand trainskitchen staff asneeded, andprovidesguidance in labor control.11. Overseesregular maintenance of kitchen equipment and notifiesmanagement of needs for new or replaceable equipment.12. Assistsservice staff and kitchen staff in a professional manner.13. Appliesknowledge of state and local food handling requirements.14. Adheresto all restaurant policies andprocedurespaying special attention to health and/or safety procedures.15. Reportsany problems or discrepancies to managementimmediately.16. Works with sales teams on pricing for RFPs. Performsother related duties as assigned.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience: Bachelor's degree in related fieldorrelated experience and/or training; or equivalent combination of education and experience. Language Ability: Ability to read and interpret documents such as safety rules, operatingand maintenance instructions, and procedure manuals. Ability towriteroutine reports and correspondence. Ability to speak effectively before groups of customers or employees oforganization. Math Ability: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Reasoning Ability: Ability to apply commonsenseunderstanding to carry out instructionsfurnishedin written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Supervisory Responsibilities: Manages employees. Is responsible forthe overall direction, coordination, and evaluation of theseunits. Carries out supervisory responsibilitiesin accordance withthe organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Work Environment: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employeeis regularly required tostand; walk; use hands; reach withhands and arms; talk or hear and taste or smell. Is occasionally required tosit; climb or balance and stoop, kneel, crouch, or crawl. Frequentlylift and/or move up to 50 pounds.