Executive Chef

Purpose Statement

The Executive Chef oversees the entire restaurant and catering kitchen operations for Green Turtle Inn, including controlling costs. Everything that goes out of the kitchen is the responsibility of the executive chef and therefore, it is essential for the person to be able to maintain complete control of the kitchen at all times, and earn the respect of his or her kitchen staff.

Key Accountabilities and Outcomes

• Responsible for budget planning and control (P&L accountability); manages food and beverage purchasing, inventory, labor, and applicable culinary operating costs
• Oversees menu and recipe development, including custom and innovative recipes and menus; Oversees pricing and preparation of menus, beverage and wine lists taking into consideration local requirements, market needs, competition, trends, recipes, product pairings, and availability of products 
• Train and develop all levels of culinary associates through instruction and demonstration, including culinary oversight and staffing for all Catering events
• Manage scheduling and staff levels; hiring, discipline, and performance plans for BOH culinary associates; optimize payroll costs       
• Ensures cleanliness and sanitation standards are met in the kitchen and restaurant as well as maintain exemplary food safety, proper kitchen and equipment maintenance
• Maintains an up-to-date standard recipe file for all menu and catering items along with feature photographs to be posted daily
• Culinary oversight of production and presentation of all food leaving the kitchen, including ensuring dishes are served on schedule; ensure quality, consistency, and presentation technique  
• Participates in weekly managers’ meetings and all other meetings as required by the GM
• Participate in and occasionally “host” offsite catering events, food competitions, media appearances, food and beverage shows as deemed necessary and appropriate
• Collaborate with catering chef to ensure successful catered events 
• Negotiate supplier contracts 
• Must be willing to work long hours and manage a restaurant open 6 days a week, including working nights, weekends, and holidays when necessary 

Knowledge, Skills, and Experience

• +10 years of industry and culinary management experience
• Culinary Arts Degree preferred
• Knowledge of food trends and Rich’s product offerings
• The ability to manage in a diverse environment with focus on client and excellent customer service
• Flexible, adapts to change well
• Self-directed with strong verbal communication and organizational skills and a champion of communications among food and beverage team
• Personable
•  ServSafe certification, or ability to gain certification within 30 days of employment (compay paid) 

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