EXECUTIVE CHEF

Clique Hospitality L.L.C.; Carthage (MO); On-site; USD 55,000 - 75,000; Full time

Job summary

A leading restaurant in Carthage is seeking an Executive Chef to manage kitchen operations, develop menus, and ensure food quality. The role involves training staff, maintaining health standards, and enhancing guest experiences. Ideal candidates will have strong culinary skills, kitchen management experience, and a commitment to excellence in service.

Qualifications

• Experience as an Executive Chef in a high-volume restaurant.
• Kitchen management experience.
• Food Handler Safety Training Card required.

Responsibilities

• Plan and oversee kitchen operations and staff.
• Develop menus and create specialty dishes.
• Ensure compliance with health and safety regulations.

Skills

Customer Service

Communication

Team Management

Decision Making

Education

High School Diploma or Equivalent

Job description

General Description: Plan, direct, oversee the restaurant’s kitchen operations and staff; develop menus and create specialty dishes and recipes; monitor food preparation to ensure compliance with health and safety regulations and uphold industry standards; review cooking procedures and operations to improve efficiency and guest experience within budget constraints.

Culinary Responsibilities:

1. Develop recipes, menus, and determine best methods for execution.
2. Review menus and analyze recipes for labor and overhead costs.
3. Collaborate with management to set menu pricing.
4. Assist in food preparation and oversee quality standards.
5. Discuss menu planning and daily kitchen agenda with staff.

Staff Training, Development, and Management:

1. Train staff on food prep, cooking methods, and procedural changes; monitor implementation.
2. Provide hands-on training for kitchen staff.
3. Develop strategies to improve staff performance and food quality.
4. Assist in scheduling based on business demands; manage schedules daily.
5. Interview, manage, train, and handle disciplinary actions, promotions, and raises.
6. Enforce uniform, grooming, and jewelry policies.

Kitchen Operations Management:

1. Oversee kitchen operations, ensuring compliance with health codes, managing food costs, and vendor contracts.
2. Maintain hygiene and sanitation standards.
3. Monitor food storage, preparation, and service for safety compliance.
4. Track invoices, revenue, and labor to meet financial targets.
5. Manage vendor orders, specifications, and deliveries.
6. Oversee kitchen equipment maintenance and repairs.
7. Review procedures to improve service, performance, and safety.
8. Manage budgets, inventory, and review costs and expenditures.
9. Estimate consumption of food, beverages, and supplies for purchasing.

Guest Relations:

1. Provide excellent guest service aligned with company standards.
2. Resolve guest complaints professionally.

Social Media and Digital Marketing:

1. Create weekly organic social media posts using provided content.
2. Share and promote restaurant posts to increase brand awareness.
3. Engage with customers on social media and review sites.
4. Use digital content to promote the restaurant via photos, videos, and ads.
5. Perform other related duties as assigned.

Administrative and Legal Responsibilities:

1. Maintain permits and licenses; ensure compliance with regulations.
2. Monitor adherence to health, safety, and fire regulations.
3. Mitigate contractual, safety, and employment liabilities.
4. Administer HR functions and maintain employee records.
5. Ensure all staff certifications are current.
6. Respond to government inquiries.

Knowledge, Skills, and Abilities:

• Knowledge of food safety regulations, menu planning, seasonal ingredients, and flavor profiles.
• Excellent customer service and interpersonal skills.
• Effective communication skills in English.
• Ability to manage kitchen operations and supervise staff.
• Maintain a positive, collaborative work environment.
• Work flexible shifts, including weekends and holidays.
• Interpret profit and loss statements.
• Make quick decisions in a fast-paced environment.
• Maintain a professional appearance.

Qualifications:

• Experience as an Executive Chef in a high-volume restaurant.
• Kitchen management experience.
• High school diploma or equivalent.
• Food Handler Safety Training Card required.