Executive Chef
On-siteAlexandria, Virginia, United States
Job Summary
Manage kitchen operations during dinner service by overseeing cooks, coordinating tasks, and ensuring prompt, high-quality dish delivery. Design new recipes, plan menus, and select plate presentations while implementing hygiene policies and examining equipment for cleanliness. Hire, train, and coach kitchen staff including Sous Chefs, and review staffing levels to meet operational and financial objectives. Control inventory and labor costs through administrative tasks such as taking stock and managing purchase orders. Obtain feedback on food and service quality, handle customer complaints, and adhere to Titan hospitality culture and standard operating procedures.
Required Qualifications
- Creative
- Service-oriented
- Level-headed
- Ability to attract and retain staff
- Ability to maintain a cooperative relationship with team members
- Ability to optimize staff productivity
- Ability to serve as replacement in team members' absence
- Ability to train and coach team on new recipes, cooking techniques and equipment
- Ability to oversee cooks performing food preparation
- Ability to oversee delivery of food supplies
- Ability to prepare special dishes
- Ability to supervise overall kitchen operation during dinner service
- Ability to ensure team delivers high-quality, cost-effective dishes promptly
- Ability to ensure promptness, freshness, and quality of dishes
- Ability to coordinate cooks' tasks
- Ability to implement hygiene policies and examine equipment for cleanliness
- Ability to design new recipes, planning menus, and selecting plate presentation
- Ability to review staffing levels to meet service, operational and financial objectives
- Ability to hire and train kitchen staff, such as cooks, food preparation workers and dishwashers
- Ability to perform administrative tasks, taking stock of food and equipment supplies, and doing purchase orders
- Ability to control inventory and labor costs
- Ability to maintain budgets in place
- Ability to adhere to Titan hospitality culture, values, and standard operating procedures
- Ability to coach and develop Sous Chefs and hourly team members
- Ability to set and monitor performance standards for staff
- Ability to obtain feedback on food and service quality, and handle customer problems and complaints
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