About this role
Job Overview:
The Executive Chef is responsible for the day to day execution of all back of house operations.
Responsibilities and Duties:
- Ensure that all dishes are prepared to company specifications
- Oversee food preparation, checking that all back of house staff are performing their duties and meeting the company standard
- Monitor back of house cleanliness
- Monitor back of house equipment and oversee preventative maintenance
- Monitor and ensure all health and safety standards are being met and executed
- Lead food inventory & ordering
- Lead training and development of line level employees
- Write back of house schedules based on labor budgets and sales projections
- Monitor budget and cost centers
- Menu builds; recipes, spec cards & menu costing
Qualifications
Qualifications/ Requirements:
ServeSafe Certifications
Owner/ Manager RAMP Certification