Executive Chef

7 days ago

Savannah, Georgia, United States jwsavannahjobs Full time
Job Summary

The Executive Chef is responsible for overseeing the daily operations of the kitchen, ensuring that all recipes, food preparations, and presentations meet high standards of quality and consistency. This role requires a strategic leader who can provide inspiring and effective direction to the culinary team, driving results that align with the company's mission and goals.

Key Responsibilities
  • Maintain a comprehensive file of recipes, including ingredients, portions, and preparation and presentation instructions for each dish.
  • Establish and enforce standards for portion control, taking into account the perceived value factor for each menu item.
  • Oversee the management of food, labor, and direct operating expenses for the culinary department, ensuring that budgets are met and financial goals are achieved.
  • Conduct regular costing of food items and provide financial reports to the Food and Beverage Director.
  • Create and manage kitchen labor schedules to meet peak performance criteria.
  • Develop and implement seasonal, monthly, and weekly menu specials and menus in collaboration with the Food and Beverage Director.
  • Monitor and enforce execution procedures to ensure quality, consistency, efficiency, productivity, and professionalism in the kitchen.
  • Provide hands-on training and coaching to Sous Chefs, cooks, and other kitchen staff, promoting a culture of excellence and accountability.
  • Train and educate staff on new menu items and changes in procedures, ensuring seamless implementation and high-quality execution.
  • Hire, coach, counsel, and conduct performance evaluations for Sous Chefs, Supervisors, cooks, and Stewards.
  • Develop, train, and mentor Sous Chefs, Supervisors, and cooks, serving as a resource and role model for the culinary team.
  • Develop and implement sanitation practices and protocols, ensuring a safe and healthy work environment.
  • Collaborate with management on ongoing and seasonal menu development, staff training, and photoshoots.
  • Manage kitchen inventory, including order inspections and item selection, to ensure efficient and effective operations.
Requirements
  • Culinary degree or related training equivalent in the Hospitality/Restaurant Industry.
  • 3+ years of relevant work experience in a similar scope and title.
  • Experience within luxury brand/markets preferred.
  • Food Safety Manager Certification preferred or attained within 30 days.
Work Environment

The Executive Chef will work in a fast-paced kitchen environment with constant noise and high temperatures and humidity. The role requires the ability to work safely and efficiently in a shared space, with frequent changing priorities and deadlines.

Physical Demands

The Executive Chef will be required to move 10lbs on a daily basis, push, pull, and lift up to 50lbs on a weekly basis, and travel by foot, car, bus, airplane, or other means of transportation, which may require sitting, waiting, and standing for long and short periods of time.

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