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Food and Beverage - Executive Chef

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Job Summary

The executive chef manages the kitchen operations and staff of the kitchen on a daily basis to ensure a consistent, high-quality food product. Areas of responsibility include overseeing preparation areas including dining room and bar/lounge. As a department head, directs and works with the food and beverage management team and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.


  • Ensures compliance with all food and beverage policies, standards and procedures
  • Actively involved in training kitchen associates on the fundamentals of good cooking and excellent plate presentations
  • Knows food specification changes
  • Reviews staffing levels to ensure that guest services, operational needs and financial objectives are met
  • Displays leadership in guest hospitality, exemplifies excellent customer service and creates positive atmosphere for guest relations
  • Reviews findings, guest satisfaction results and other data to identify areas of improvements
  • Assists restaurant departments in developing and generating annual sales
  • Meets regularly with customers and restaurant guests to gather feedback
  • Is involved in all menu development
  • Manages areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports
  • Monitors and manages the payroll function
  • Participates in the development of department’s capital expenditure goals
  • Manages projects as needed
  • Participates in the budgeting process for areas of responsibility
  • Manages department controllable expenses including food cost, supplies, uniforms and equipment