Executive cook's job description including:
- Menu development: Creating menus that meet quality standards and suit the venue.
- Food preparation: Overseeing food preparation and ordering, and helping the kitchen team prepare food.
- Kitchen operations: Managing all back of house functionality, including inventory, ordering, and budgeting.
- Leadership: Training and managing the cooking staff, and ensuring the kitchen runs smoothly.
- Special menus: Working with the restaurant manager and banquet manager to prepare special menus for events.
- Financial planning: Monitoring menu profitability and food costs, and budgeting for staff and equipment.
Executive chefs should have a range of skills, including:
- Attention to detail.
- Creativity.
- Leadership and management skills.
- Organizational and multitasking abilities.
- Understanding of health and safety regulations.
- Knowledge of flavors, textures, and cooking methods.
You are a working chef who can prepare food quickly and maintain hygienic practices. You should be able to work in a fast-paced environment, and be able to stand for long periods of time.
