Executive Chef


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Job Category: Exempt

PCLS: 30398

Salary Grade: H

Summary

Incumbents in the Executive Chef position are entrusted with leadership and management responsibilities including planning meals, procuring food supplies, budget preparation, supervising the work of kitchen personnel, ensuring that food preparation is economical and complies with quality standards, and maintaining financial and inventory records.

Distinguishing Characteristics

The Executive Chef is distinguished from the Chef de Cuisine in that incumbents in the Executive Chef position are responsible for multiple culinary units in Dining Services and assume managerial duties including budget preparation, payroll, maintenance, controlling food costs, and maintaining financial and inventory records.

Reporting and Supervisory Responsibilities

The Executive Chef reports to the Executive Director. This classification supervises the Chef de Cuisine, the Executive Sous Chef, and all other staff.

Typical Functions


  1. Prepares and presents food and/or instructs and guides cooks and kitchen staff in the cooking and presentation of food.
  2. Supervises sanitation and safety to ensure standards and regulations are followed.
  3. Cleans, sanitizes, and maintains work areas, utensils, and equipment.
  4. Responsible for controlling costs in all areas to stay in line with annual budget, including cost of goods sold, kitchen labor, and tools and equipment.
  5. Attends to day-to-day problems concerning food food supplies; detects and ensures disposition of spoiled or unattractive food as necessary.
  6. Inspects supplies, equipment, and/or work areas to ensure conformance to established standards.
  7. Determines production schedules necessary to ensure timely delivery of services.
  8. Reviews recipes and evaluates processes in order to continuously improve the effectiveness and quality of products being produced.
  9. Works with operations team to create new and innovative menus, including core menu items and rotating specials.
  10. Purchases food, equipment, and supplies for assigned area(s).
  11. Hires, trains, schedules, supervises, and fires the culinary staff.
  12. Works closely with the operations team in each area to develop annual budgets and capital plans.
  13. Investigates and resolves food quality issues.
  14. Manages day-to-day operations of assigned areas.
  15. Maintains financial and inventory records.
  16. Reviews opportunities for career progression within the organization and discusses and recommends Professional Development programs with culinary staff.
  17. Performs miscellaneous job-related duties as assigned

Knowledge, Skills, and Abilities

  1. Knowledge of supplies, equipment, and/or services ordering and inventory control.
  2. Ability to monitor and/or maintain quality control standards.
  3. Ability to understand and follow specific instructions and procedures.
  4. Ability to lead and train culinary staff and/or students.
  5. Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.
  6. Knowledge of organizational structure, workflow, and operating procedures.
  7. Ability to read, understand, follow, and enforce safety procedures.
  8. Knowledge of food preparation and presentation methods, techniques, and quality standards.
  9. Knowledge of staff and food costs.
  10. Ability to maintain an efficient workflow between the staff.
  11. Ability to supervise and develop staff.
  12. Computer Skills.
  13. Ability to keep accurate records.

Minimum Qualifications

Six years of applicable Culinary experience OR two years of Culinary Arts training plus four years of experience is required.

Work Environment and Physical Requirements

This position requires moderate physical activity. Employees must have sufficient strength to perform the duties and responsibilities of the position including moderate lifting (up to 50 pounds), walking, bending, stooping, kneeling, and squatting. This position requires nearly continuous standing, repetitive hand motions, and reaching overhead. Employees may be exposed to unusual elements including extreme temperatures, dust, fumes, smoke, unpleasant odors, and/or loud noises.

Disclaimer

This position description indicates the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to the position.