Executive Chef

Position Overview The Executive Chef is responsible for overseeing all aspects of the kitchen operation, including menu planning, food preparation, quality control, cost management, team leadership, and compliance with health and safety regulations. This role requires a strong culinary background, leadership ability, and a commitment to providing an exceptional dining experience to guests while maintaining operational efficiency. Key Responsibilities 1. Menu Planning & Recipe Development • Create, test, and implement new recipes while adapting existing ones to meet guest preferences. • Teach and mentor staff on recipe preparation and cooking techniques. • Accurately weigh, measure, and mix ingredients according to recipes. • Enforce strict portion control to maintain consistency and cost efficiency. • Apply knowledge of menu engineering to maximize profitability and guest satisfaction. 2. Food Quality & Presentation • Ensure all menu items are prepared and cooked to the highest quality standards. • Maintain freshness and quality by adhering to recipes and proper food-handling practices. • Guarantee dishes are plated and presented in a visually appealing manner. • Manage proper food rotation and par levels to minimize waste. 3. Communication & Leadership • Communicate effectively with kitchen staff, servers, and management. • Provide clear direction, motivation, and support to the culinary team. • Foster a positive and collaborative kitchen environment. 4. Problem Solving & Performance Under Pressure • Handle unexpected situations and challenges with composure and efficiency. • Demonstrate strong decision-making skills in high-pressure environments. 5. Food Safety, Sanitation & Hygiene • Enforce strict compliance with SNHD food safety protocols and sanitation regulations. • Maintain a clean, organized, and safe working environment throughout the kitchen. 6. Cost Control & Labor Management • Monitor and manage food costs, portion control, and waste reduction. • Demonstrate a strong understanding of Cost of Goods Sold (COGS). • Oversee labor costs and scheduling while maintaining established staffing levels. • Develop weekly schedules aligned with labor budgets and compliance with overtime rules and regulations. 7. Culinary Union Compliance • Maintain an excellent understanding of the Collective Bargaining Agreement (CBA). • Ensure compliance with all union standards and protocols. 8. Inventory Management • Oversee proper ordering, storage, and rotation of inventory. • Conduct weekly and monthly inventory counts. • Collaborate with the Purchasing Director to ensure stock levels are maintained. 9. Equipment Maintenance • Ensure all kitchen equipment is well-maintained and in safe working condition. • Coordinate with maintenance teams for timely repairs and preventative upkeep. 10. Training & Development • Train and mentor new cooks and kitchen team members. • Educate food servers on new menu items and seasonal additions. 11. Meetings & Collaboration • Actively participate in weekly Food & Beverage (F&B) meetings to align with overall operational goals. Qualifications • Proven experience as an Executive Chef or senior culinary leadership role. • Strong knowledge of culinary techniques, menu development, and kitchen operations. • Exceptional leadership, communication, and organizational skills. • In-depth understanding of food safety, sanitation, and SNHD regulations. • Knowledge of cost control, labor management, and union compliance. • Ability to thrive in a fast-paced, high-pressure environment. Featured benefits Medical insurance, Vision insurance, Dental insurance, 401(k) Requirements added by the job poster • Commute to this job’s location • Accept a background check • Working in an onsite setting • 3+ years of work experience with Food and Beverage Operations • Accept a drug test Disclaimer: This is not intended to include every duty or responsibility of the job, nor is it an exhaustive list of the skills and abilities required to perform this job. Management reserves the right to revise the current job description or require that other tasks be performed when circumstances change (i.e., emergencies, personnel changes, workload fluctuations, rush jobs, or technical developments). Job Type: Full-time Pay: From $90,000.00 per year Benefits: • 401(k) • 401(k) matching • Dental insurance • Food provided • Health insurance • Paid time off • Vision insurance Work Location: In person