Executive Chefs Job Description

 EXECUTIVE CHEF Job Description Job Title

Executive Chef Department: Food & Beverage Dept. Reporting To: Food &
Beverage Manager Responsible for: All kitchen staff Liaises with: All other
heads of department Prepared By: Human Resources Dept. Prepared Date:
March 2014 Approved By: General Manager SUMMARY The Executive Chef is
responsible for all food production including all items produced for
restaurants, banqueting and/or other outlets, Menu development, food
purchase, specifications and standardized recipes. Development and
monitoring of food and labor budgets for the department also fall within this
individual’s purview, as those staff supervision. Furthermore the Executive
Chef is responsible for maintaining the highest professional food quality and
hygiene standards throughout the operation.

 JOB RESPONSIBILITIES & DUTIES:

The Executive Chef schedules and coordinates the work of chefs, cooks and
other kitchen employees to ensure that food preparation is economical,
technically correct and within budgeted labor cost goals and also ensures that
high standards of hygiene, cleanliness and safety are maintained throughout all
kitchen areas at all times, evaluation of food products to ensure that company
quality standards are consistently attained. The Executive Chef plans menus for
all food outlets in the business. The preparation of necessary data for applicable
parts of the budget; the Executive Chef projects annual food, labor and other
costs and monitors actual financial results and takes corrective action, as
necessary, to ensure that financial targets are met.
The Executive Chef establishes, and maintains, controls to minimize food waste
and theft by safeguards all food handlers work practices by implementing
training programs to increase their knowledge about safety, hygiene and
accident prevention techniques. Furthermore the approval of the requisite
purchases of products and other necessary food supplies.
The Executive Chef evaluates products to ensure that quality, price and related
standards are consistently met while establish and maintain a regular cleaning
and maintenance schedule for all kitchen areas and all kitchen equipment while
performing the duties of Executive Chef, the employee is regularly required to
talk or hear an occasionally required to stand; walk; sit; use hands to finger,
handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The
employee must occasionally lift and/or move objects. Specific vision abilities
required by this job include close vision and distance vision. While performing
the core functions of Executive Chef, the employee is usually indoors, in a
controlled environment, and experiences moderate noise levels in the working
environment.