Job Title: Executive Chef Department: Restaurant Supervisor: General Manager Purpose of Position: To provide efficient, friendly and professional service to our guests, while maintaining all back of house activities for the restaurant. Also responsible for developing menus, hiring and training kitchen staff Essential Functions: 1. Supervise the food preparation for the restaurant, lounge, and banquet facilities. 2. Supervise all kitchen and steward staff, including interviewing, hiring, evaluating, rewarding, and coaching staff as necessary. 3. Scheduling of kitchen staff based on business forecasts and budget. 4. Train kitchen staff in food production, principles and practices. Train kitchen staff in sanitation practices and establish cleaning schedules. 5. Plan and price menus. Establish portion sizes and standards of service for all menu items. Establish quality standards for all menu items. 6. Responsible for all ordering of food and non-food products. 7. Control food cost by establishing standards and procedures for ordering and using product. 8. Responsible for restaurant budget. Participate in all budget meetings, staff meetings, and forecasting meetings.. 9. Perform all other tasks as assigned by General Manager. Mandatory Job Requirements 1. Pleasant, cheerful personality. 2. Neat, well-groomed appearance. 3. Wear appropriate company uniform, including name tag. 4. Must maintain the highest level of personal hygiene. 5. Flexible schedule to include evenings, weekends and holidays. 6. Must read, write and speak English. 7. Ability to work late night and overtime as required. Accountability 1. Maintain acceptable scores on guest surveys and secret shopper. 2. Maintain A rating on all department of health inspections. 3. Follow all state and federal guidelines including OSHA Hazardous Communication Training (Ledgestone implemented Group Policy). 4. Maintain a high level of Quality, Service and Cleanliness.