Executive Chef

Executive Chef

Department: Food & Beverage

Reports to: General Manager

Job Type: Full Time, Exempt

Job Summary:

The Executive Chef at the Weathervane Restaurant is responsible for managing all aspects of the kitchen operations. This includes overseeing staff, creating menus, controlling costs and inventory, maintaining food quality, and ensuring compliance with health and safety standards. This role requires strong leadership, exceptional culinary skills, and business expertise to ensure both profitability and a superior dining experience.

Duties and Responsibilities:

• Maintains all kitchen operations, including ordering, scheduling, costing, and food preparation
• Assists in recipe and menu development
• Establishes and enforces nutrition and sanitation standards, adhering to all standard operating procedures and order guides
• Ensures safety conditions by correcting unsafe conditions in a timely manner
• Conducts and enforces staff safety training for food, supplies, and equipment handling
• Maintains high standards of food quality, service, and cleanliness.
• Maintains professional relationships with vendors
• Participates in hiring, training, and development of the kitchen department
• Conducts evaluations of all immediate department staff and accurately documents disciplinary action
• Attends department meetings when required and helps keep all departments informed of culinary activities and concerns
• Reads, understands, and adheres to all present and future policies, rules, and procedures
• Maintains kitchen equipment in excellent working condition, and coordinates repairs as necessary
• Must be knowledgeable of state and federal laws regarding employee and customer health and safety, and maintain records as required for all state and federal agencies.
• Must work closely with the General Manager of the Weathervane Restaurant

Qualifications:

To perform this job successfully, an individual must have extensive knowledge of various cuisines and foods; must present a professional image of leadership; possess strong administrative and organizational skills; possess excellent communication and interpersonal skills with an emphasis on guest service; direct and motivate Food and Beverage staff with varied job positions; and must be available to work flexible schedules based on business demands and staffing needs.

Education and Experience:

• Culinary degree preferred and/or a minimum of 5 years working as Chef/Sous Chef
• Prior management experience preferred
• Must be Food Safety Certified (or able to obtain certification upon hire)

Language Skills

• Ability to read, analyze, and interpret complex documents, including safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to respond effectively to sensitive inquiries or complaints.

Computer/Business Machine Skills

• Basic computer skills (typing, data entry, printing, etc.) are required
• Ability to operate heavy-duty industrial kitchen equipment
• Ability to lift and/or move up to 50 pounds.

Benefits:

• Health, Dental, and Vision insurance
• Company-paid Life insurance
• Short Term Disability
• 401K with employer matching
• Paid time off
• Flexible holiday policy
• Dining and lodging discounts