Executive Chef

• Understands and upholds Chico’s Employment Guidelines, policies, standards and procedures.


• Understands and promotes Chico culture by engaging all others with a positive,

enthusiastic attitude at all times. Is a role model for Chico culture, mission and vision. 

• Is responsible for the management, supervision of The Main Kitchen


• Plays an active role in the planning and implementation of menu items and daily specials, collaborating with GM, Kitchen Managers, Grille Manager, and Banquet Chef.


• Coordinates Chico garden planning and product use with all kitchens and Chico Garden staff.  Ensures products are used and presented to guests as Chico Grown.


• Coordinates product purchasing for Main Kitchens.  Manages cross-purchasing, and volume purchasing. Meets targeted Food Cost for Main kitchens.


• Develops and maintains process for receiving and securing BOH goods.


• Participates in F & B hiring, interviews, performance management and discipline.


• Is responsible for managing BOH labor costs to meet targeted goals.


• Assigns and oversees detailed training plan (department orientation) for all new kitchen staff.


• Is responsible for managing performance of staff in an ongoing, consistent manner.  Addresses conflicts and discipline privately.  Uses proper documentation.


• Is responsible for monitoring job satisfaction and individual development of staff.


• Oversees BOH Physical Plant.  Develops and trains all SOP for safety, kitchen cleanliness, food safety, opening and closing procedures.


• Develops, trains, and oversees food transfer procedure.


• Is responsible for production of Tasting Room and Stone House food preparation.


• Ensures F&B Dress Codes, appearance, kitchen uniform guidelines are being followed.


• Ensures BOH department managers complete inventory on the 1^st of each month.


• After invoices are coded, inputs price updates, updates inventory sheets, updates excel formulas for inventory sheets. 


• Directs monthly department huddles. 


• Attends monthly Managers Huddles, and comes prepared with required accounting figures.


• Participates in Destination Chico.  Teaches classes as needed, including Knife Safety and Food Safety as needed.


• Participates in Chico’s Passport program, ensuring all staff attend necessary classes and complete Passports in the prescribed time frame.


• Develops new avenues for staff education.  New Passport classes, farm tours, food and wine shows etc…


• Is responsible for daily regular contact with Am Kitchen Manager, PM Kitchen Manager, Banquet Chef and Grille Manager, assuring they have the tools and support to be successful in their positions.


• Is responsible for cleanliness, organization and security of all kitchen areas, including storage areas, and office.


• Maintains proper levels of inventory of all items required of daily operation of all kitchens.


• Is responsible for following Food Safety and Sanitation standards and regulations.