The Executive Chef oversees kitchen operations, creates an innovative menu, and coordinates the preparation of food ordered by our members and their guests as well as banquet events.
Duties/Responsibilities:
Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request
Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards
Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability
Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste
Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed
Sets prices for food items on the menu
Collaborates with specialty chefs on menu items—for example, works with the sous chef to design an innovative, appealing, and banquet menu items
Performs other related duties as assigned
Supervisory Responsibilities:
Trains and/or oversees training of kitchen staff
Schedules kitchen staff, assigning roles based on experience and skills
Supervises work product from kitchen and back-of-house staff
Conducts performance evaluations that are timely and constructive
Handles discipline and termination of employees as needed and in accordance with restaurant policy
Required Skills/Abilities:
Ability to produce an excellent culinary and restaurant experience for our members, guests, and clients
Excellent verbal and written communication skills
Excellent time management, scheduling, managerial, and organizational skills
Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure
Ability to work varying shifts to include nights, weekends and holidays is required
Education and Experience:
Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook
At least five years of culinary managerial experience required
Business experience to include P&L responsibility strongly preferred
Physical Requirements:
Prolonged periods standing and preparing and cooking food
Must be able to lift up to 25 pounds at times
Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold
The Gathering Spot is an Equal Opportunity Employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs.
We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.
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Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Internet Publishing
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