Position Summary
The Restaurant Executive Chef is responsible for the overall leadership and performance of kitchen operations, ensuring efficiency, profitability, and the highest standards of food quality across The Café by Emeril, Delmonico Steakhouse, and The Lobby Bar. This role oversees all back-of-house functions, including menu development, purchasing, labor management, and the leadership of Sous Chefs, Pastry Chef, and culinary team members. The Restaurant Executive Chef partners closely with the Executive Chef and executive leadership to drive operational excellence, elevate the guest experience, and achieve business objectives.
Key Responsibilities
Operational Setup
- Collaborate with the Executive Chef to develop kitchen SOPs, establish workstations, and ensure equipment installation and sanitation standards comply with health regulations
- Oversee soft openings and grand openings to evaluate service efficiency, quality, and guest satisfaction
- Maintain flexibility and composure in a high-pressure opening environment, including extended hours as needed
Culinary Leadership & Execution
- Maintain the highest standards of food quality, presentation, consistency, and execution
- Lead menu execution and contribute to menu development, including seasonal and daily specials
- Ensure all food is prepared in accordance with food safety regulations, company standards, and service timelines
- Supervise, coach, and develop culinary team members to ensure adherence to recipes, techniques, and portion standards
- Expedite service to ensure accuracy, quality, and timely delivery of all dishes
- Routinely taste and evaluate food to ensure freshness and operational excellence
Operations & Financial Performance
- Manage food and labor costs to achieve budgeted targets
- Maintain accurate inventory controls, minimize waste, and ensure proper product utilization
- Oversee ordering and receiving processes to ensure all products meet quality and safety standards
- Review monthly financial performance, including P&L results, with the Executive Chef
- Ensure accurate payroll practices and timekeeping compliance for back-of-house colleagues
Team Leadership & Development
- Lead, inspire, and develop Sous Chefs, Pastry Chef, and all back-of-house colleagues
- Oversee recruitment, onboarding, training, and ongoing development of the culinary team
- Create and manage weekly schedules to ensure appropriate staffing levels and operational efficiency
- Conduct performance evaluations and provide coaching to support colleague growth and development
- Partner with People & Culture to ensure fair and consistent application of disciplinary procedures
- Foster a positive, respectful, and inclusive work environment
Guest Experience
- Support front-of-house operations and engage with guests to ensure exceptional dining experience
- Conduct table visits and respond to guest feedback to continuously improve service and satisfaction
- Build relationships with repeat guests to enhance loyalty and personalized hospitality
Health, Safety & Compliance
- Ensure cleanliness, organization, and maintenance of all back-of-house areas
- Enforce all food safety, sanitation, and health regulations in compliance with local laws and company standards
- Conduct regular safety training and respond promptly to sanitation or safety concerns.
- Complete all incident, accident, and food safety reports accurately and in a timely manner.
- Monitor product handling procedures, including temperature controls, storage, and spoilage prevention
- Ensure all kitchen equipment is properly maintained, and operational concerns are addressed promptly
Administrative Responsibilities
- Complete weekly management and colleague schedules
- Maintain accurate monthly inventory and reporting
- Ensure full knowledge of and compliance with all company policies and procedures