One Haus Hospitality

Position Summary

The Executive Chef is responsible for ensuring the successful execution of the company's culinary standards, culture, and service philosophy. This role oversees all kitchen operations, including food preparation, production, presentation, purchasing, staffing, training, and financial performance. The Executive Chef serves as the culinary leader of the restaurant and is responsible for maintaining exceptional quality, consistency, and operational excellence.

Essential Duties and Responsibilities

• Oversee all food preparation, production, and presentation to ensure recipes, standards, and plating specifications are executed consistently.
• Ensure all menu items are produced with a high level of quality, consistency, and attention to detail.
• Plan and manage production schedules while maintaining efficiency and execution standards.
• Train and develop culinary team members in all assigned job functions and responsibilities.
• Resolve guest concerns related to food quality, preparation, and execution.
• Maintain thorough knowledge of all kitchen operations, systems, and management procedures.
• Communicate operational opportunities and challenges clearly and promptly to senior leadership.
• Possess and maintain a strong understanding of wine offerings and food pairings.
• Represent the restaurant and brand at community events, media opportunities, and other external functions as needed.
• Ensure all kitchen operations comply with health department regulations, food safety standards, and licensing requirements.
• Manage food purchasing, inventory controls, product cost, and labor performance.
• Implement and maintain purchasing records, vendor relationships, and product specifications.
• Prepare accurate and timely operational reports, including labor analysis, food cost tracking, and daily kitchen reporting.
• Oversee third-party cleaning services and ensure cleanliness standards are consistently met.
• Maintain professional appearance, cleanliness, and uniform standards throughout the kitchen team.
• Recruit, hire, train, supervise, and develop culinary team members.
• Ensure schedules are completed and posted according to company guidelines.
• Identify and develop future leaders within the culinary team.
• Assign responsibilities, monitor performance, and ensure accountability.
• Provide daily coaching, mentorship, and performance feedback.
• Administer performance management and disciplinary procedures when necessary.
• Ensure all kitchen equipment is properly maintained and coordinate repairs or replacement when needed.
• Develop creative, innovative, and financially responsible menu offerings for leadership approval.
• Execute cuisine aligned with the restaurant's concept while demonstrating creativity, craftsmanship, and attention to detail.
• Perform additional duties as assigned.

Qualifications

To perform this role successfully, an individual must be able to execute each essential function effectively. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties of the position.

Education & Experience

• Graduate of a recognized culinary program preferred.
• Minimum of ten years of progressive culinary leadership experience, or an equivalent combination of education and experience.
• Previous experience leading high-volume, chef-driven, upscale, or fine dining kitchens preferred.

Skills & Competencies

• Strong understanding of current regional and national food and beverage trends.
• Advanced knowledge of culinary techniques, kitchen operations, and menu development.
• Proven ability to lead, motivate, and develop culinary teams.
• Strong financial acumen, including food cost management, purchasing, inventory controls, and labor management.
• Commitment to excellence, quality, and continuous improvement.
• Ability to make sound decisions in a fast-paced environment.
• Highly organized with exceptional attention to detail.
• Adaptable and comfortable managing changing priorities.
• Professional demeanor with the ability to serve as a representative of the restaurant and brand.
• Excellent communication and interpersonal skills with the ability to work effectively across all levels of the organization.