Food and Beverage Executive Chef Job Summary The executive chef manages the kitchen operations and staff of the kitchen on a daily basis to ensure a consistent highquality food product Areas of responsibility include overseeing preparation areas including dining room and barlounge As a department head directs and works with the food and beverage management team and associates to successfully execute all kitchen operations strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility Responsibilities Ensures compliance with all food and beverage policies standards and procedures Actively involved in training kitchen associates on the fundamentals of good cooking and excellent plate presentations Knows food specification changes Reviews staffing levels to ensure that guest services operational needs and financial objectives are met Displays leadership in guest hospitality exemplifies excellent customer service and creates positive atmosphere for guest relations Reviews findings guest satisfaction results and other data to identify areas of improvements Assists restaurant departments in developing and generating annual sales Meets regularly with customers and restaurant guests to gather feedback Is involved in all menu development Manages areas of operation to budget by reviewing operating statements budget worksheets and payroll progress reports Monitors and manages the payroll function Participates in the development of departmentrsquos capital expenditure goals Manages projects as needed Participates in the budgeting process for areas of responsibility Manages department controllable expenses including food cost supplies uniforms and equipment