The Executive Chef is responsible for the effective daily operations of the kitchen. This includes staffing, recruitment, employee development, financial management and facilities management. Responsible for creating, implementation and management of the menu concept.

Job Duties & Responsibilities:

• Planning and directing food preparation and culinary activities of unit staff
• Manage food costs and labor costs effectively and aligned with budget
• Modify menus or create new ones for effectiveness and that meet quality standards.
• Manage kitchen staff’s activities and daily responsibilities
• Interact with external vendors to obtain the best quality in pricing and products
• Work closely with General Manager and Director of Operations
• Comply with nutrition and sanitation regulations and safety standards
• Maintain current and accurate reports.
• Conduct daily line checks.
• Manage and coach personnel in an effective manner that meets quality service
• Manage employee’s hours and payroll records

Education/Training Requirements:

• A minimum of three-year’s experience in a kitchen management role in a fine dining establishment or five-year’s experience in kitchen management in a fine dining establishment.
• Certified in food service sanitation as mandated by the state of Wisconsin.
• Experienced in food preparation at the highest level.
• Experience with information systems related to restaurant management and/or kitchen management.