Executive Chef - Shunk Gulley

• Lead and manage the kitchen team, including sous chefs, line cooks, and kitchen staff.
• Oversee food preparation and presentation to ensure quality, consistency, and adherence to recipes and standards.
• Set culinary standards and maintain the highest level of food quality, taste, and presentation.
• Develop, test, and implement new menus or seasonal specials based on customer preferences, market trends, and cost efficiency.

• Design creative and innovative menus while considering food cost, seasonal availability, and dietary requirements.
• Ensure that the menu aligns with the concept and goals of the establishment.
• Collaborate with management on menu pricing and food costing to maintain profitability.

• Ensure compliance with health and safety standards in the kitchen, including proper handling, storage, and preparation of food.
• Maintain proper sanitation procedures and cleanliness throughout the kitchen.
• Train staff on food safety practices and ensure proper food handling techniques are followed at all times.

• Hire, train, and mentor kitchen staff, ensuring they understand and meet company standards.
• Create and maintain staff schedules, ensuring adequate coverage during peak hours.
• Conduct performance reviews and provide feedback to enhance staff development.
• Foster a positive work environment and promote teamwork and professional growth.

• Manage food inventory, order supplies, and ensure stock levels are maintained.
• Control food costs by managing portion sizes, minimizing waste, and optimizing ingredient usage.
• Monitor and analyze kitchen expenses and develop strategies to reduce costs while maintaining quality.

• Work closely with front-of-house management to ensure smooth communication between the kitchen and dining room.
• Handle customer complaints or special dietary requests promptly and professionally.
• Collaborate with vendors and suppliers to source high-quality ingredients at the best prices.

• Oversee kitchen operations, ensuring efficiency, productivity, and adherence to timelines.
• Maintain kitchen equipment and ensure they are in working condition.
• Stay updated on culinary trends and continuously innovate the kitchen’s offerings.

• Culinary Arts Degree or equivalent experience preferred.
• Minimum of 5 years of experience in a culinary leadership role, such as Sous Chef or Executive Chef.
• Proven experience in managing kitchen operations, menu development, and food costing.
• Experience in high-volume kitchens or fine dining establishments is a plus.

• Strong leadership, team management, and organizational skills.
• Excellent culinary knowledge, with proficiency in a variety of cooking techniques.
• Ability to work under pressure and manage multiple tasks at once.
• Exceptional attention to detail and creativity in food presentation.
• Strong understanding of food safety and hygiene regulations.
• Excellent communication and interpersonal skills.
• Ability to manage budgets and control food costs effectively.

• Must be able to work nights, weekends, and holidays.
• Fast-paced environment requiring multi-tasking and strong problem-solving abilities.
• Physical demands include standing for extended periods, lifting, and moving heavy items.

Powered by JazzHR