Job Details

Executive Chef

Department: Limelight

Reports to: Limelight General Manager

Status: Exempt

Salary Range: $80,000-$90,000 (DOE)

Key Responsibilities

• Menu Development:
  • Create and update menus to reflect seasonal ingredients, customer preferences, and current culinary trends.
  • Develop and test new recipes to ensure quality and consistency.
  • Collaborate with management to plan special events and catering menus.
• Kitchen Management:
  • Oversee all aspects of kitchen operations, including food preparation, cooking, and plating.
  • Manage and train kitchen staff, including sous chefs, line cooks, and prep cooks.
  • Ensure a clean, organized, and efficient kitchen environment.
     
• Quality Control:
  • Maintain high standards of food quality, taste, and presentation.
  • Monitor food preparation and cooking techniques to ensure consistency.
  • Conduct regular inspections of ingredients and finished products.
• Inventory and Cost Management:
  • Manage inventory, including ordering, receiving, and storing food and supplies.
  • Monitor food costs and implement cost control measures.
  • Ensure proper portion control and minimize waste.
     
• Compliance and Safety:
  • Ensure compliance with health, safety, and sanitation regulations.
  • Implement and enforce kitchen safety protocols to protect staff and guests.
  • Conduct regular staff training on food safety and hygiene practices.
• Collaboration and Communication:
  • Work closely with front-of-house staff to ensure seamless service and guest satisfaction.
  • Communicate effectively with management regarding kitchen operations and needs.
  • Foster a positive and collaborative work environment.
• Guest Experience:
  • Interact with guests to gather feedback and ensure satisfaction.
  • Address any guest concerns or complaints promptly and professionally.
  • Strive to exceed guest expectations through exceptional culinary experiences.

Qualifications

• Culinary degree or equivalent experience required.
• Minimum of 5 years of experience in a professional kitchen, with at least 2 years in a leadership role.
• Strong culinary skills and knowledge of various cooking techniques and cuisines.
• Excellent leadership and team management abilities.
• Proficiency in inventory management and cost control.
• Strong organizational and multitasking skills.
• Ability to work under pressure in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Knowledge of food safety and sanitation regulations.

Work Environment

• The position requires working in a kitchen setting with exposure to heat, steam, and sharp utensils.
• Shifts may include evenings, weekends, and holidays.

Benefits

• Competitive salary and potential for performance-based bonuses.  Comprehensive benefits package, including health insurance and paid time off.
• Opportunities for professional development and career advancement.
• Employee discounts on food and beverages.

The information on this description has been designed to indicate the general nature and level of work performed by an employee in this classification.  It is not to be interpreted as a comprehensive inventory, or all duties, responsibilities, and qualifications of employees assigned to this job.  Management has the right to add to, revise, or delete information in this description.  Reasonable accommodations will be made to enable qualified individuals with disabilities to perform the essential functions of this position.

EEO Employer/Vets/Disabled