Reports To: Food & Beverage Director, 21c Culinary Director
Supervises: Chef de Cuisine, Sous Chefs, Line Cooks, Stewards
General Purpose: The Executive Chef (EC) is the guiding force behind the culinary mission of the restaurant. To be successful, the EC鈥檚 knowledge, dedication and commitment to the restaurant and guest experience must be readily apparent to staff and guests alike. This is a multi-skilled position in which leadership qualities and the ability to run a profitable department are as important as cooking ability and palate. In the oversight of a kitchen that is always evolving, the EC tweaks as necessary, implementing efficiencies wherever possible. The menu of a 21c signature restaurant is a work in progress, rooted in strong signature dishes based on market, regional and seasonal ingredients and reflective of relationships the EC develops with the region鈥檚 best suppliers. The EC is a charismatic, confident leader who motivates through example and effectively manages relationships between FOH & BOH.
Specific Responsibilities:
Evaluates local tastes and develops recipes to reflect and enhance local character and interest while staying true to the Restaurant Concept & Narrative.
Familiar with regionally available ingredients, varieties, seasons, etc.
Meets and exceeds each guest鈥檚 highest expectations for delivery, presentation and taste. Cultivates a following of regulars.
Professionally develops relationships with:
regional suppliers, and maximizes use of regional ingredients
regional and national chefs
Develops and manages processes for kitchen service that integrate BOH and FOH into a seamless operation.
Develops and oversees processes for kitchen organization, cleanliness, and maintenance.
Professionally develops management team, kitchen line and utility staff.
Collaborates with and supervises Chef de Cuisine regarding menu development, kitchen operations and maintenance.
Oversees all hiring and training of BOH staff. Approves hiring and termination of all teammates.
Writes weekly kitchen schedule to ensure sufficient staffing for each meal period.
Handles and resolves all team concerns.
Generates Personnel Action Forms (PAF) for all HR actions for BOH team and delivers completed PAFs to HR
Develops and administers all BOH management and employee reviews.
Controls costs by monitoring and evaluating food, labor and operating expenses.
Meets with vendors to purchase new items, explores best pricing.
Constantly seeks improvement in self, staff, and restaurant.
Reads guest surveys, adjusts accordingly as issues arise.
Assist Events Dept. with winning business, providing service, driving revenue.
Explores, with hotel GM and Food & Beverage Director, most effective ways to creatively market the brand and the property.
Works with the Brand / Marketing Team to develop and provide content for various media channels regarding the Beverage Program.
Works with the F&B, Sales, and Marketing Leadership Teams to concept, curate, plan, and execute specialty Beverage and Culinary events.
Is current and comfortable with being on camera, in media interviews and social media.
Other duties as assigned by your supervisor or manager.