Executive Chef
On-siteCanton, Massachusetts, United States
Job Summary
Oversee all culinary operations for a multi-unit club, including al a carte, member events, and banquets, while executing daily hands-on kitchen duties. Manage the annual budget through forecasting, cost controls, and labor management, and coordinate ordering and monitoring of food and kitchen wares. Lead hiring, training, and development of kitchen staff, ensuring standardized recipes and plate presentation across venues. Design creative menus and implement efficient purchasing strategies to maintain proper contribution margins and revenue generation. Maintain a strong respectful management style that motivates a cohesive team while promoting positive relationships with other departments.
Required Qualifications
- Minimum of Five years experience as an Executive Chef or Eight years experience as a Sous Chef
- Has successfully led dynamic and high-volume culinary operations with multiple dining outlets
- Possesses characteristics that command a presence in the dining room
- Proven track record of team management, organizational, and coaching skills within the heart of the House
- Solid understanding of a la carte and banquet revenue generation
- Has strong management skills with verifiable strengths in inspirational leadership, financial performance, and people skills
- Has thorough knowledge of menu planning for both restaurants and banquets, providing modern and current food preparation based on a solid foundation of cookery; and can plan and execute high-volume buffet and banquet cuisine that exceeds expectations
- Is a confident, proactive team builder with a history of attracting, developing, and retaining high-performing staff
- Has a solid reputation as a high-quality chef, mentor, teacher, operator, and 'game-changer'
- Organizes, prioritizes, delegates, and follows through with assignments
- Motivates and maintains a cohesive team while managing and directing their performance
- Promotes positive work relationships with other departments
- Manages change effectively
- Has strong presentation skills
- Comprehensive knowledge of expense control as it relates to Heart of the house labor and the forecasting/budgeting of expenses
- Experience with purchasing and inventory systems
- Creative menu development skills
- Strong technical literacy, including Microsoft word and excel, payroll management, and point of sale systems
- Superior client service skills and the ability to maintain poise under pressure
Desired Qualifications
- Bilingual (English – Spanish) communication ability a positive
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