Chef

Compensation Amount: 80.00 USD Hourly Job Summary: The Executive Chef is responsible for the overall culinary operations of the property, providing leadership, direction, and accountability for all food production and kitchen operations. This position ensures the highest standards of food quality, presentation, consistency, sanitation, safety, and service while delivering a dining experience that reflects the expectations of the residents and guests. The Executive Chef leads, develops, and supervises the culinary team; establishes and maintains menus and recipes; manages food and labor costs; oversees purchasing, inventory, and vendor relationships; and ensures compliance with all applicable health, safety, sanitation, and food-service regulations. Working closely with the General Manager, Dining Room Manager, Controller, and other members of the management team, the Executive Chef participates in menu planning, budgeting, forecasting, special events, resident functions, and operational planning. The position is expected to maintain a strong presence in the kitchen and dining operation, establish clear performance expectations, and develop a culture of professionalism, teamwork, accountability, and continuous improvement. The Executive Chef must balance culinary excellence with sound fiscal and operational management. The position requires an individual who understands the unique expectations of a luxury residential community and can consistently deliver high-quality food and service while responding effectively to changing resident preferences, seasonal demands, special dietary requirements, and special events. The successful candidate will demonstrate strong culinary expertise, leadership and communication skills, financial and organizational discipline, creativity, and a commitment to providing an exceptional resident dining experience. Job Description: EXECUTIVE CHEF Department: Food & Beverage / Culinary Reports To: General Manager / Managing Director Supervises: Culinary Staff, Sous Chefs, Cooks, Kitchen Personnel, and other assigned Food & Beverage employees FLSA Status: Exempt Position Type: Full-Time POSITION SUMMARY The Executive Chef is responsible for the overall leadership, management, and operation of the culinary department. The position provides strategic and hands-on leadership to ensure consistently high standards of food quality, presentation, sanitation, safety, service, and resident satisfaction. The Executive Chef is responsible for developing and maintaining menus, recipes, production standards, purchasing practices, inventory controls, staffing levels, food and labor costs, and kitchen operating procedures. The Executive Chef leads and develops the culinary team while maintaining a professional, organized, efficient, and service-oriented kitchen environment. In a luxury residential community, the Executive Chef must understand that dining is an integral component of the overall resident experience. The position requires a strong understanding of resident expectations, seasonal preferences, special dietary requirements, private functions, catered events, room service, and the operational demands associated with a high-end condominium or residential hospitality environment. The Executive Chef works closely with the General Manager, Managing Director, Dining Room Manager, Controller, and other department leaders to coordinate culinary operations with the property's overall financial, operational, and service objectives. The Executive Chef is expected to maintain a visible leadership presence, establish clear expectations, hold employees accountable, and continually identify opportunities to improve food quality, efficiency, presentation, service, and profitability. ESSENTIAL DUTIES AND RESPONSIBILITIES 1. Culinary Leadership & Food Quality Provide overall leadership and direction for all culinary operations. Establish and maintain consistently high standards for food quality, taste, freshness, portion control, presentation, and consistency. Develop, test, implement, and periodically review menus, recipes, and culinary standards. Ensure recipes and standardized preparation procedures are followed consistently. Maintain appropriate menu variety while considering resident preferences, seasonality, product availability, cost, and operational capabilities. Develop daily and seasonal specials in coordination with management and dining operations. Ensure food is properly prepared, held, stored, plated, and served at appropriate temperatures. Monitor food presentation and quality during all meal periods. Maintain a strong understanding of current culinary trends and incorporate appropriate concepts without compromising the property's established dining standards. Respond appropriately to resident feedback regarding food quality, menu selections, portions, presentation, and dietary needs. 2. Kitchen Operations Direct the day-to-day operation of the kitchen and culinary department. Establish production schedules and assign responsibilities based upon business volume, reservations, events, and staffing. Ensure appropriate preparation is completed prior to each meal period and special event. Maintain an organized, clean, efficient, and professional kitchen. Establish procedures for opening, closing, cleaning, preparation, storage, and daily kitchen operations. Coordinate effectively with the Dining Room Manager and front-of-house staff to ensure smooth service. Ensure timely communication between the kitchen and dining room regarding menu changes, shortages, special requests, delays, and service issues. Provide appropriate culinary support for resident functions, special events, private parties, banquets, and catered activities. Participate in after-hours events when culinary leadership or oversight is necessary. 3. Menu Development Develop and maintain menus that reflect the expectations and preferences of the resident population.