Executive Chef

$50,000 - $60,000 Annually

RESPONSIBLE TO:  Administrator 

POSITION DESCRIPTION:  

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  Culinary & Menu: Develop menus, design new recipes, set presentation standards, and ensure consistent food quality. 

  
  

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  Staff Management: Recruit, train, schedule, and lead all kitchen personnel (cooks, sous chefs, etc.). 

  
  

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  Operations: Oversee daily kitchen flow, manage inventory, order supplies, control food costs, and implement kitchen policies. 

  
  

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  Financials: Assist with budgeting, monitor menu profitability, and manage expenses. 

  
  

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  Hygiene & Safety:Enforce strict food safety regulations and health code standards. 

  
  

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  Leadership: Conduct pre-shift meetings, resolve customer complaints, and maintain high staff morale. 

  
  

WORK ENVIRONMENT:

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  Long hours, including nights, weekends, and holidays. 

  
  

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  Physically demanding, involving standing in hot, busy conditions. 

  
  

 DUTIES AND RESPONSIBILITIES:

 Directs and supervises all dietary functions and personnel 

 Instructs personnel and assigned duties 

 Evaluates work performance 

 Maintains established policies of the institution 

 Assist dietician in establishing and receiving dietary policies and procedures and job description 

 Maintaining good employee relations 

 Interviews salesman and purchases food and supplies as required according to menus 

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  Experience:Significant years of culinary experience, often 2+ years, with proven management roles. 

  
  

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  Education:Culinary degree or equivalent professional training. 

  
  

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  Skills:Exceptional leadership, communication, organization, time management, creativity, and financial skills. 

  
  

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  Attributes:Ability to work under pressure, passion for food, and strong attention to detail.