Job Description

Dream Nashville

The Executive Chef is responsible for directing and over-seeing the entire food service operations, throughout the property. The Executive Chef will promote and facilitate an interactive leadership role for the established culinary departments. The Executive Chef will focus on supervising and supporting the day-to-day activities in all kitchens by delegating authority, assigning and prioritizing activities and monitoring operating standards. The Executive Chef is to manage and control spending, waste, labor, inventory and finance of the culinary operation.

· To ensure Health and Safety and Food Safety Standards are maintained in line with company policy.

· To ensure that all employees are knowledgeable and motivated about their roles and the business through effective induction, accurate job descriptions and on the job training.

· To develop the team by empowering them, supporting them, encouraging them and maintaining an ‘open door’ policy.

· To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances arise.

· To ensure that all company procedures and work instructions are fully understood and practiced by all employees.

· To attend all health and safety training courses as required.

· To promote and encourage environment improving initiative, as appropriate within the business.

· Track, record, and maintain inventory stock including foods, beverages, and kitchen supplies

· Delegate daily tasks to sous chef and other kitchen staff; manage their progress throughout the day

· Oversee entire kitchen staff activity and ensure efficient work

· Help determine pricing for menu items

· Hire and train new kitchen staff

· Work efficiently to resolve any problems that arise in the kitchen

Qualifications

· College degree preferred;

· Minimum 4 years’ experience as Executive Sous Chef or Chef

· Effective and clear communicator

· Expert skills and experience planning, designing, and preparing meals

· Proficiency using Microsoft Suite to monitor and track inventory and maintain recipe records

· Excellent time management and organizational skills

· Proven leadership and creative abilities inside the kitchen

· Expert problem solver who thrives under pressure

· Top of the line customer services skills

· The Executive Chef must have high volume restaurant management experience of at least 3 years

· Passion for mentoring and developing others

· Solid track record in achieving financial results

· The Executive Chef must be extremely guest oriented with the highest degree of honesty and integrity

All other tasks and duties as assigned

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