Specialty Chef

The Executive Chef is accountable for the quality, consistency, and production of the restaurant kitchen. This individual must possess culinary talents and be able to lead staff while managing all food-related functions.

1. Develops and designs new menu applications, ideas, relationships, systems, or products, including artistic contributions for the restaurant.
2. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
3. Maintains food preparation, handling, and correct storage standards.
4. Recognizes superior quality products, presentations, and flavor.

1. Supervises and coordinates activities of cooks and workers engaged in food preparation.
2. Utilizes interpersonal and communication skills to lead, influence, and encourage others.
3. Leads shift teams while personally preparing food items and executing requests based on required specifications.

1. Sets and supports achievement of kitchen goals, including performance goals, budget goals, team goals, etc.
2. Develops specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

Provides exceptional customer service by communicating and assisting individuals to understand guest needs. Empowers employees to provide excellent customer service and handles guest problems and complaints.

1. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
2. Participates in training restaurant staff on menu items, including ingredients, preparation methods, and unique tastes.