Executive Chef

Purpose

Key Outputs

**Operational**
- Assures safe, quality food products and complete guest satisfaction
- Implement and maintain all standards; establishes the manner and means to train personnel in accordance to SOP’s
- Ensures that menus, recipes, methods, pictures and specifications are followed exactly
- Be always present during service times; check constantly on presentation, cleanliness etc

Financial
- Work within monthly set food cost budget, adjust food requisitions and controls waste
- Interpret financial reports and provide expertise on (projected) Revenue and expenses
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
- Use financial plans for spotting trends, measuring productivity and monitoring progress

Communications
- Create an effective weekly reporting system of key happenings in the department
- Holds daily, early morning meetings with the Sous Chef, CDP’s, Outlet Chefs, and Pastry Chef.
- Actively participate in the weekly management meetings with positive contribution and information

Staffing & Human Resources
- Work closely with the Human Resources Department to recruit, select and train top talent
- Develop and maintain internal staff retention programs
- Implement on going skills training to ensure standards are being upheld
- Demonstrate an exceptional level of professionalism for the staff to emulate
- Create a motivating environment of sincerity, warmth and fun for staff and guests
- Be knowledgeable of company policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures

Other Duties as Assigned
- While the above mentioned is a detailed description of the outputs required of an Executive Sous Chef, it is not intended to be exhaustive. Other requirements may be assigned as change in the environment dictates.

**Requirements**:

- Minimum 2 year experience as Executive Chef
- High volume upscale or fine dining restaurant experience a must
- The ability to manage in a diverse environment with focus on customer satisfaction
- Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations
- Ability to create and maintain effective work teams
- Excellent interpersonal skills
- Knowledge of F&B Control systems required
- Proficient in Microsoft Office (word, excel, powerpoint)

We are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience and we provide a great working environment, flexible timings and an attractive salary.

**Experience**:

- Executive Chef: 2 years (required)