Executive Chef

As a member of the Management Team, the Executive Chef leads the food and beverage team, making all Department hiring and supervisory decisions. He/she manages the Department budget, makes menu decisions, ensures all proper food handling protocols are followed and that cleanliness standards are maintained.

Essential Functions:

▪ Leads Food & Beverage Team by creating and upholding standards for presentation and preparation of food and beverage items

▪ Manages departmental budget

▪ Prepares daily check list and starts all required kitchen prepares works.

▪ Prepares food of consistent quality following the designed recipes.

▪ Manages and labels all food containers as per safety standards.

▪ Manages and prepares inventories for pars, prep, line and storage.

▪ Conducts month-end inventory counts.

▪ Plans and implements new menus, brand and company standards.

▪ Keeps the kitchen area neat, clean and free of any potential safety hazards.

▪ Adopts standard regulation protocol to perform cleanings for all area of the kitchen and ensure all staff in the department adhere to these guidelines.

▪ Maintains all required logs.

▪ Properly handles kitchen equipment such as grills, oven, fryers, and etc.

▪ Maintains relationships and interacts with external vendors and suppliers

Supervisory Responsibility: Manages the work of line cooks

Work Environment: This job operates in a professional kitchen, dining room, bar areas, and office areas. Uniform dress may be required. This role routinely uses standard restaurant equipment, point of sale system, and standard office equipment such as computers and phones. Frequent interaction with other departments, vendors and guests.

Other Duties:

Please note that this description is not designed to cover or contain a comprehensive listing of all activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.

Requirements:

▪ High School Diploma, Certification or degree in Food & Beverage Service or similar area.

▪ Must speak, read, write and understand English.

▪ Minimum four-six years of related experience

▪ 3 or more years of managerial experience

▪ Knowledge of food preparation and presentation.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job:

▪ Frequent standing, walking; occasional bending or lifting up to 25 lbs

Core Competencies: All North Point Hospitality employees are expected to exhibit the following behaviors in performing their job duties:

▪ Professionalism

▪ Ability to delight guests by anticipating needs and responding in a friendly, helpful manner

▪ Consistently caring and respectful attitude toward internal and external customers

▪ Act as gracious host to all guests

Core Manager Competencies: North Point Hospitality Managers are expected to exhibit the following behaviors in the execution of their job duties:

▪ Act with Managerial Courage

▪ Anticipate and address department needs

▪ Build an effective team

▪ Communicate effectively