Executive Chef [Opus, Has, Mm]

Position Responsibilities
The Executive Chef's core responsibility shall consist of the following, with equal importance -
• Menu Creation and Development
• Kitchen Operations Management
• Food Quality Standards
• Food Cost Control
• Staff Management
Duties and Responsibilities (but are not limited to):
1. Plan and direct food preparation and culinary activities:
Menu Creation and Development: Research & Development, Menu Engineering, Modify menus or create new ones that meet quality standards
2. Kitchen Operations:
- Standard Operating Procedures & Process Flows.
- Food Quality: Recipe Standards, Recipe Adherence, Quality Assurance.
- Cost Control: Costing, Kitchen Inventories.
- Storage: Wastage, Spoilage, Pilferage, Ordering, Receiving, Usage.
- Estimate food requirements and food/labor costs.
- Selection & Hiring, Staff Training
- Staff Performance Evaluation
- Supervise kitchen staff's activities.
- Arrange for equipment purchases and repairs.
- Rectify arising problems or complaints.
- Give prepared plates the "final touch".
- Perform administrative duties
- Comply with nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
- Other duties that may be assigned from time to time as deemed necessary