Exec Chef - Gary A Thompson

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff,
responsible for developing and executing culinary solutions to meet customer needs and tastes.
Job Responsibilities
Offer a wide variety of culinary solutions to meet customer and client needs and tastes.
Oversee and manages culinary operations to meet production, presentation, and service standards.
Applies culinary techniques to food preparation and manages the final presentation and service of food.
Ensure culinary production appropriately connects to the Executional Framework
Ensure proper culinary standards and techniques are in place for preparation of food items, including
production, presentation, and service standards
Manage a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of
food
Train and manage culinary and kitchen employees to use best practice food production techniques
Coach employees by creating a shared understanding about what needs to be achieved and how it is to be
achieved
Reward and recognize employees
Plan and execute team meetings and daily huddles
Complete and maintain all staff records including training records, shift opening/closing checklists and
performance data
Develop and maintain effective client and guest rapport for mutually beneficial business relationships
Interact directly with guests daily
Aggregate and communicate regional culinary and ingredient trends
Responsible for delivering food and labor targets
Consistent focus on margin improvement understanding performance metrics, data, order, and inventory
trends
Ensure efficient execution and delivery of all culinary products in line with the daily menu
Maintain integrity of the standard food offerings
Responsible for always maintaining food quality and safety of items
Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and
ingredients through managing customer driven menus and labor standards
Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers
are used
Full knowledge and implementation of the Food Framework
Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
Ensure proper equipment operation and maintenance
Ensure compliance with company SAFE food and Quality Assurance standards, occupational and environmental
safety policies in all culinary and kitchen operations
Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety,
health, wage and hour
Note: In order to meet our commitments, job duties may change or new ones may be assigned without formal
notice.
Qualifications
Requires at least 4 years of culinary experience
At least 2 years in a management role preferred
Requires a culinary degree or equivalent experience
Ability to multi-task
Ability to simplify the agenda for the team
Requires advanced knowledge of the principles and practices within the food profession.
This includes experiential knowledge required for management