POSITION PURPOSE:
The Executive Chef is a senior leadership role responsible for the overall culinary operation of the Restaurant. This includes menu planning, food preparation, kitchen management, and ensuring the highest standards of food quality, presentation, and service. The Executive Chef leads and inspires the kitchen team, manages budgets, and ensures compliance with health and safety regulations.ESSENTIAL FUNCTIONS AND DUTIES:

• Kitchen Management:

• Oversee all kitchen operations, including food preparation, cooking, and plating.
• Ensure all dishes are prepared consistently and according to established recipes and standards.
• Manage kitchen staff, including hiring, training, scheduling, and performance evaluations.
• Ensure consistency and authenticity that align with the Cipriani legacy and culinary traditions.
• Guarantee menu items are prepared with the highest quality ingredients and following the correct procedures.
• Maintain a positive and productive kitchen environment, fostering teamwork and professional development.
• Financial Management:

• Develop and manage the kitchen budget, ensuring cost control and profitability.
• Monitor food costs, portion sizes, and inventory levels to minimize waste and maximize efficiency.
• Negotiate with suppliers to secure the best quality ingredients at competitive prices.
• Quality and Safety Compliance:

• Ensure compliance with all health and safety regulations, including sanitation, food handling, and storage.
• Conduct regular inspections of the kitchen and equipment to ensure cleanliness and proper functioning.
• Implement and maintain quality assurance programs to ensure consistent food quality and presentation.
• Guest Experience:

• Collaborate with the front-of-house team to ensure a seamless dining experience for guests.
• Address and resolve guest complaints and feedback promptly and professionally.
• Stay informed about customer preferences to continuously improve the culinary offerings.

KNOWLEDGE, EXPERIENCE AND SKILLS:

• Education: Culinary degree from an accredited institution or equivalent experience.
• Experience: Minimum of 5-7 years of progressive experience in a high-volume kitchen environment, with at least 3 years in a leadership role.

• Skills:

• Exceptional culinary skills and knowledge.
• Strong leadership and team management abilities.
• Excellent organizational and time management skills.
• Financial acumen and experience managing budgets and inventory.
• Ability to work under pressure and handle multiple tasks simultaneously.
• Proficiency in kitchen management software and Microsoft Office.

PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION:

• The role requires flexibility in working hours, including early mornings, late nights, weekends, and holidays.
• Physical ability to stand for long periods and lift heavy items.
• Exposure to hot, cold, and humid conditions in the kitchen environment.

INTENT AND FUNCTION OF JOB DESCRIPTIONS:
All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by Supervisors as deemed appropriate.Cipriani is an equal opportunity employerPowered by JazzHR

Cipriani