Executive Chef

About the JobProfile Summary:The ideal candidate is a seasoned chef with a background in fine dining. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant.Key Responsibility Areas:Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding member satisfaction.Responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.Trains, develops and motivates executives, supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.Improves service by communicating and assisting individuals to understand member needs, providing guidance, feedback, and individual coaching when needed.Delegates as appropriate to develop executives, supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.Reviews staffing levels to ensure that member service, operational needs and financial objectives are met.Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.Determines how food should be presented and create decorative food displays.Ensures compliance with food handling and sanitation standards.Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and Club standards.Maintain Quality levels of receiving, storage, production and presentation of food.Qualifications:Degree in Hospitality/Culinary Arts.15+ years of kitchen experience in a similar capacity / function in a five-star hotel.Experience in leading and supervising junior chefs.Ability to understand P&L Statements.Strong background in HACCP procedures and application.

Created: 2025-05-07