Executive Chef

• Prepare meals from standardized recipes in accordance with order in a timely and attractive manner.
• Set up food service line and workstations with needed condiments.
• Ensure all condiments and garnishes that are required are prepared and served with the appropriate foods.
• Assist in recipe and menu development. 
• Coordinate prep for the following day’s menu.
• Lead a pre-meal meeting with food servers to review detail of daily menu.  
• Assist with training of new kitchen employees.
• Ensure an adequate number of culinary employees each shift and ensures absences are covered as to not allow coverage holes.
• Assist with scheduling of employees within the department. 
• Assist with food ordering, monitoring inventory and creating the menu cycle.
• Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated and that all perishables are labeled, dated, and stored properly.
• Maintain kitchen cleanliness and food preparation according to state and local health department code requirements.
• Keep food waste to a minimum by utilizing food storage and food recycling techniques.
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Function: Other
Experience Level: Not Applicable