Executive Chef

Essential Duties | Responsibilities 

  • Directs and supports the kitchen team through role model leadership of FRG philosophies and culture
  • Provide the proper leadership to achieve results with food quality standards, production times, financial results, and operating systems
  • Ensures food quality of all products and menu items from purchasing, receiving, storage, preparation, execution, and service
  • Ensures that line checks are done each meal shift and recorded for audit.
  • Oversees facility management in regard to sanitation, safety, and equipment repairs
  • Conducts monthly inventories, maintains temperature logs
  • Prepares and keeps up to date recipe books for kitchen staff
  • Oversees and ensures compliance with the total operating profit for the designated area of responsibility (i.e.; food cost, labor cost and controllable operating expenses)
  • Maintain food and labor costs equal to or below the company standard
  • Ensures that all kitchen personnel issues (hiring, training, discipline, evaluating, and separations) are documented and recorded properly and in a timely manner to the management team, corporate management and/or ownership
  • Read, print and post the weekly Chef memo in the manager’s office, communicate all relevant information

Additional Qualifications

  • 5+ years of restaurant experience
  • Multi-unit experience preferred