Executive Chef

4 weeks ago

Savannah, Georgia, United States Plant Riverside District Full time
Job Summary

The Chef de Cuisine is responsible for overseeing all daily operations of the kitchen, ensuring that all recipes, food preparations, and presentations meet specifications and commitment to quality. This role requires strategic leadership, inspiring and motivating teams to produce results with tight timeframes while managing multiple projects.

Key Responsibilities
  • Maintain a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.
  • Set standards and methods for portion control for each dish on the menu, considering the perceived value factor.
  • Accountable for meeting budgets for food, labor, and direct operating expenses as they pertain to the culinary department.
  • Cost all food items and assist the Food and Beverage Director with monthly reports.
  • Create kitchen labor schedules that meet the Peak Performance criteria.
  • Assist with the creation of seasonal, monthly, and weekly specials and menus.
  • Monitor execution procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level.
  • Conduct hands-on teaching and training in the kitchen, working closely with Sous Chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.
  • Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
  • Hire, coach, counsel, and conduct performance evaluations for Sous Chefs, Supervisors, cooks, and Stewards.
  • Develop, train, and mentor Sous Chef, Supervisors, and cooks, Act as a resource to them as well as other back-of-house (BOH) personnel.
  • Develop, implement, and maintain sanitation practices and protocol.
  • Work with management on ongoing and monthly/seasonal menu development, staff training, and photo shoots.
  • Create and monitor kitchen inventory to include order inspections and item selection.
Requirements
  • Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required.
  • 3+ years of relevant work experience in similar scope and title required.
  • Experience within luxury brand/markets preferred.
  • Food Safety Manager Certification preferred or attained within 30 days.
Work Environment

The work environment/conditions described herein are representative of those that an incumbent may experience.

  • Must be comfortable working in a shared space, with constant noise, without the use of a private office.
  • Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
  • Must be able to work safely in a kitchen environment with high temperatures and humidity.
  • Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.
Physical Demands

The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job.

  • While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis.
  • Push, pull, and lift up to 50lbs on a weekly basis.
  • While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting, and standing for long and short periods of time.

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