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Executive Chef

2 weeks ago

Fredericksburg, Virginia, United States Silver Property Management Full time $30,000 - $35,000 per year


Essential Job Duties:

1. Lead the strategic planning, development, and execution of all menus, ensuring offerings are creative, seasonal, cost-effective, and aligned with the community's dining standards and member expectations.

2. Direct, supervise, and inspire the entire culinary team, establishing clear performance standards, ensuring strict adherence to recipes and presentation guidelines, and cultivating a culture of excellence, consistency, and teamwork.

3. Oversee all aspects of food production, ensuring dishes are prepared efficiently, consistently, and to exact specifications while maintaining the highest standards of flavor, quality, and visual appeal.

4. Manage all kitchen operational needs, including forecasting, monitoring, and maintaining inventory levels; overseeing procurement; and ensuring cost controls are in place to meet budgetary goals.

5. Ensure the kitchen environment meets or exceeds all health, safety, and sanitation regulations, implementing systems for cleanliness, organization, food safety, and compliance with local and state guidelines.

6. Champion training, development, and mentorship for all kitchen staff, creating opportunities for skill growth, professional advancement, and cross-training across culinary stations.

7. Serve as the culinary leader and departmental representative, collaborating with management, attending leadership meetings, and overseeing all executive-level culinary decisions; fully owning the responsibilities typically assigned to the Head Chef.

8. Drive continuous improvement and innovation, regularly evaluating operational efficiency, member feedback, and industry trends to elevate the dining experience and support long-term culinary goals.

9. Foster positive relationships with members, guests, and staff, ensuring the dining program reflects hospitality, care, and a commitment to exceptional service.


Requirements

QUALIFICATIONS:

1. Extensive experience as an Executive Chef or senior culinary leader.

2. Advanced knowledge of culinary techniques and menu development.

3. Strong leadership, communication, and team-management skills.

4. Proven ability to manage operations, inventory, costs, and safety standards.

5. Culinary degree or advanced certification preferred.


Salary Description
$30-$35/hour