Overview

The Executive Chef is responsible for the development of menus, ensuring quality, consistency, and Ovations' standards are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary, and quality standards. Provide management oversight of the kitchen’s daily activities of the 2 kitchens at both locations, and it is my direct responsibility, with the support of my staff, to ensure guest satisfaction and provide quality menu offerings within budget. The Executive Chef role also includes, on a daily basis, a high level of oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of all food outlets and events. The Executive Chef must maintain excellent attendance and be available to work events as scheduled per business needs.

This role pays an annual salary of $75,664-$94,580

Benefits for Full-Time Roles: Health, Dental, and Vision Insurance; 401(k) Savings Plan; 401(k) Matching; and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until August 28, 2026.

Responsibilities

• Responsible for the development of menus, ensuring quality, consistency, and Ovations standards are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary, and quality standards.
• Ensuring that budgeted food percentages are achieved through effective control measures, including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, and waste control.
• Ensures compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
• Managing, developing, and mentoring full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining.
• Ensuring staff are aware of workplace expectations; providing ongoing assistance, training, and mentoring to staff; promoting a positive, enthusiastic, and cooperative workplace environment by working side-by-side with staff; reinforcing procedures and practices through repetition; leading by example; and providing ongoing constructive feedback.
• Responsible for ADP Time Saver and weekly scheduling for Kitchen and Utility Departments.
• Responsible for purchase orders when purchasing items.
• Communicate any and all issues with department heads to ensure a smooth, safe work environment.
• Responsible for the weekly light schedule to Global to ensure energy conservation.
• Monthly inventory at both locations.
• Maintain a recipe book to ensure proper cost for each menu item.
• Communicates with Catering Sales department to ensure proper foods/budgets/labor, and equipment are utilized correctly.
• Purchases menus items from approved food vendors with our internal PO system.
• Signs off and maintains employee schedules daily and weekly to ensure accurate labor cost (ADP Time Saver).
• Communicate and report directly to the General Manager.

Qualifications

• 2-year culinary degree required. 2-year culinary certification.
• 3-5+ years of culinary experience required.
• 2 years of high-volume banquet management experience.
• ACF Certification CCC or CEC is a plus.
• Must have strong communication skills and be able to communicate with employees, co-workers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
• Bilingual in Spanish is a plus.
• Possess a valid food handling certificate (ServSafe).
• Must have the ability to train the culinary staff in the following skills:
• Must have knowledge of hot foods, stocks, and soups and have the ability to prepare all foods using a recipe.
• Must know how to roast all meats, poultry, and fish items to proper temperatures.
• Must have knowledge of cold food, salads, fruit trays, cheese trays, and Garde Manger skills.
• Must have good knife skills.
• Must be able to use equipment like steamers, kettles, fryers, grills, ovens, and braisers.
• Must be able to read a BEO and break down prep assignments to culinary staff.
• Ability to read and understand a P&L.
• Must have knowledge of local health codes and HACCP procedures.
• Must meet grooming standards as well as enforce the grooming policy.