Job Description
Introduction: We are seeking a skilled and experienced Executive Chef to join our team. This position is for an eight month period as our business is seasonal, May-October. You will oversee the culinary department of our restaurant and extensive banquet/catering operations. The Executive Chef will be responsible for managing kitchen staff, ensuring that food is prepared to the highest standards, and maintaining a clean and organized work environment. The successful candidate will have strong leadership skills and be able to work efficiently in a fast-paced environment. Responsibilities: In this pivot role, you will oversee all aspects of kitchen operations, from menu development to food preparation, ensuring exceptional quality and presentation Supervise and manage kitchen staff, including hiring, training, and scheduling Ensure that food is prepared to the highest standards, including adhering to food safety guidelines and maintaining cleanliness in the kitchen Monitor inventory and order supplies as needed Develop and implement menus and specials, as well as adjust pricing as needed Monitor food and labor costs to ensure profitability Maintain a clean and organized work environment, including adhering to cleaning schedules and safety protocols Other duties as assigned Qualifications: Culinary Arts Degree and demonstrated continued education in culinary field or equivalent combination of experience and education Minimum of 3 years of experience as an Executive Chef or in a similar leadership role Proficiency with kitchen equipment and food safety guidelines Knowledge of inventory management and cost control Strong communication and interpersonal skills with the ability to multitask and handle a high-volume workload ServSafe Food Safety Certification Perks: Competitive salary Bonus Incentive Paid time off Employee discounts on food and beverage, golfing and merchandise Professional development opportunities Positive and supportive work environment