Executive Chef

Explor Olympic LLC; Port Angeles (WA); On-site; USD 75,000 - 120,000; Full time

Job summary

Explor Olympic LLC in Port Angeles, WA is seeking an Executive Chef to lead the culinary team and execute the restaurant menu to the highest quality standards, while ensuring compliance with health and safety guidelines and company recipes.

You will work closely with the F&B Manager and Restaurant Manager to ensure the entire F&B department operates as a cohesive team, manage labor and food costs, and mentor staff through training and performance coaching.

Qualifications

• Bachelor’s degree in Hospitality, Culinary or related field.
• Minimum 5 years of F&B management experience.
• POS experience.
• Manager ServeSafe certification required.

Responsibilities

• Lead culinary team to execute restaurant menu to the highest quality standards.
• Ensure staff follow recipes and plate presentation for an exceptional guest experience.
• Manage labor costs according to the labor schedules provided by the F&B Manager.
• Recruit, interview and hire culinary staff.
• Oversee training on recipes, cooking techniques, sanitation and service standards.
• Monitor daily COGS and labor costs to company standards.
• Compile, monitor, and distribute F&B data sheets and kitchen logs.
• Ensure compliance with health, safety, and ISO standards.
• Maintain professional image and sanitation standards.

Skills

Leadership

Analytical thinking

Communication

Customer service

Microsoft Office

Education

Bachelor’s degree in Hospitality, Culinary or related field

Tools

POS systems

ServeSafe certification

Job description

Executive Chef

Reports to: Director Food & Beverage

Department: Food & Beverage

Summary of Position

Responsible and accountable for leading the culinary team to execute the restaurant menu, as documented by the Company, to the highest quality standards. Also responsible for completing kitchen performance, quality, health, and safety documentation as required by the Company. Will work closely with the F&B Manager and Restaurant Manager to ensure the entire F&B department is working as a cohesive team.

Responsibilities

• Ensures that the menu, as set forth by the Corporate Director of F&B, is being executed as documented and to the highest quality standards.
• Ensures that all culinary staff adheres to defined company recipes and plate presentation in order to deliver an exceptional guest experience.
• Ensures culinary team is working as a cohesive unit to provide the highest level of quality and service as defined in the Company Handbook.
• Responsible for direct leadership, coaching and mentoring of the culinary team in their respective technical responsibilities to ensure all kitchen staff is trained in proper cooking techniques and sanitation guidelines.
• Covers Lead Cook days off by spending dedicated time and effort on the cooking line ensuring operations continue to meet expectations.
• Assists the F&B Manager in recruiting, interviewing and hiring of the culinary team.
• Works with the Leads to ensure all new hire and continuous on‑the‑job training programs are being followed which includes recipe knowledge, proper cooking techniques, sanitation guidelines, and service standards to deliver an exceptional guest experience.
• Responsible for managing labor costs according to the labor schedules provided by the F&B Manager.
• Responsible for assisting the F&B Manager with the compilation and receiving of food orders.
• Responsible for monitoring the daily COGS sheets and labor costs to company standards.
• Responsible for compiling, monitoring, and distributing the F&B Data Sheet and kitchen logs/checklists.
• Ensure compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances.
• Maintain professional image, including sanitation and cleanliness, proper uniforms and appearance standards.
• Understand company’s Health and Safety standards, ISO (Environmental & Quality) management systems, policies, goals, and initiatives and meet the specific responsibilities within these areas.
• Other duties per Duties Checklist and as requested.

Position Requirements

• Must be self‑motivated with the ability to perform with the highest professional and ethical standards.
• Must respond well to a changing work environment and be able to perform at the highest level with minimal supervision.
• Must possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations.
• Must have excellent analytical and problem‑resolution skills with the ability to proactively recommend solutions.
• Must demonstrate effective written and verbal communication skills.
• Intermediate computer skills with Microsoft Office.
• Excellent customer service and people skills.
• Majority of shift will be spent on feet in a fast‑paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally.

Knowledge and Experience

Education: Bachelor’s degree from an accredited college or university in Hospitality, Culinary or related field.

Experience: Minimum 5 (five) years of F&B Management experience.

POS experience.

Manager ServeSafe certification required.

Expectations

• Spend the majority of the day observing the culinary team with an emphasis on commitment to meeting the company’s expectations of excellence.
• Focus on identifying operational efficiencies and training opportunities for employees, and particularly the ability to identify opportunities and coach the Kitchen Leads so that service expectations are being met.
• Review COGS worksheet daily to ensure accuracy.
• Daily review of payroll and invoice accuracy.
• Review, follow‑up, and sign‑off on all F&B logs.
• Review performance data sheets with Corporate Director of F&B weekly to identify areas needing improvement.
• Work with F&B Manager to identify food ordering needs and oversee the receiving of the food orders to ensure 100% accuracy.
• Meet with F&B Manager weekly to review all plans, goals and deadlines.
• In the Lead’s absence, the Kitchen Manager is expected to cover those shifts during peak times.

Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status and all other status protected by law.