Description Executive Chef work to deliver consistent, quality meals to customers on time and within budget. Their role is to lead back-of-house staff including Line Cooks, Prep Cooks and Dishwashers before, during and after meal service. Executive Chefs inspect the kitchen to ensure everything is organized and sanitized appropriately. They take inventory of food and adjust ingredient orders accordingly. The Executive Chef also sources affordable suppliers and sets the price for menu items in conjunction with the restaurant’s General Manager and owners Requirements Primary • Managing inventory so that all necessary ingredients are stocked for service • Hiring new staff and providing training to facilitate quick acclimation • Streamlining the kitchen processes to maintain prompt service times • Working with the General Manager and Owners to develop and maintain the restaurant menu • Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels • Creating schedules for all kitchen staff • Tracking kitchen finances to identify areas of potential waste Supplemental • A strong base of culinary knowledge • Leadership skills • Interpersonal skills • Conflict resolution • Attention to detail • Financial understanding • Physical stamina to withstand a full shift potentially on their feet