Executive Chef Job description
Chateau Faire Le Pont Winery, Restaurant and Catering
Sensitive Palate – need well-developed senses of taste and smell. Recognition of subtle nuances in flavors ensuring exploration of bold new flavor combinations.
Creativity – ability to put your own stamp on traditional dishes and create new combinations. Creativity and a flair for experimentation are essential traits.
Teamwork – A harmonious meal requires cooperation in the kitchen. Teamwork is essential. Executive chefs have to be able to manage workers, delegate responsibility and work closely with others.
Determination –Restaurant kitchens are fast-paced and often stressful. Successful chefs have to be dedicated to their craft in spite of some of the less glamorous aspects of the job.
Organization – Bringing all the elements of a meal together quickly and elegantly takes preparation and organization. The ability to plan ahead will help you keep your cool in a high-pressure kitchen environment.
Responsibilities: In conjunction with the desires of the owners, the executive chef will: train and manage kitchen personnel and supervise/coordinate all related culinary activities, estimate food consumption and requisition or purchase food; select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance, and ensure proper safety and sanitation in kitchen. The executive chef will oversee special catering events and will also offer culinary instruction and/or demonstrate culinary techniques. The executive chef directly supervises kitchen personnel with responsibility for assisting management with hiring, discipline, performance reviews and recommendation of pay increases.
Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential.
Experience: Previous experience with controlled food and labor cost, demonstration cooking, menu development, pricing and development of culinary team.
Core competencies: Leadership, Management, Planning
Duties and Responsibilities
- Preparation of food.
- Teach and enforce safety regulations.
- Estimate food needs.
- Review inventory to assure that adequate food and supplies are available;
order foods from vendors.
- Plan and supervise the storage and use of leftover and uncooked food.
- Supervise other food service employees. Participate in scheduling, assist in hiring. Evaluate and train staff in food preparation, kitchen duties and sanitation.
- Maintain records of food production.
- Insure compliance with all health regulations.
- Supervise and prepare banquets and special functions.
- Participate in evaluating new recipes and products and in planning for menus.
- Open and close kitchen and dining facilities ensuring security of winery.
- Create Quarterly Winemaker’s Dinners (must have menus One year in advance). Monthly winemaker’s dinner menu special.
- Provide cooking class Menu 3 months in advance. Need to promote. Make calls, etc Menus need to be created and e-mailed to Debe Three months in advance.
- Work with Winery Manager to ensure schedule of events are updated with appropriate staffing.
- Assist in marketing all events. Create and update daily blog.
- Prepare demonstration Winemaker’s Dinners sample menus upon creation of quarterly menu with owners to ensure correct wine pairings.
- Create menu specific to Ladies Night.
- Educate and taste staff on new menu items.
- Create Catering menus. Revise and update as necessary.
- Meet with potential event purchasers to assist in determining menu.
- Create Tasting menu for events to ensure customer satisfaction.
- Interact with restaurant diners.
- Prep quick menu items for sale when Chef is not available.
- Comply with all management requirements.
- Show respect to management and staff. Don’t bring issues to work with you.
- Make sure kitchen staff is appropriately groomed.