[HandCut Foods] Executive Chef
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Title: Exec­u­tive Chef

Job Sum­ma­ry: Chef can­di­date must have expe­ri­ence with large vol­ume pro­duc­tion, from scratch cook­ing with pre­mi­um prod­ucts, famil­iar­i­ty with dif­fer­ent food pro­duc­tion tech­niques, and abil­i­ty to com­mu­ni­cate and man­age a staff. Pas­sion and under­stand­ing of the impor­tance of from scratch cook­ing. Strong lead­er­ship skills are required to man­age staff.

Essen­tial Duties and Areas of Respon­si­bil­i­ty

Main­tain and devel­op stan­dards in kitchen as com­pa­ny grows.

  • Com­ply with all safe­ty and san­i­ta­tion guide­li­nes
  • Fol­lows HAACP plans 
  • Man­ages time/temperature logs
  • Ensures kitchen clean­li­ness

Man­age costs to bud­get

  • Per­form dai­ly analy­sis of inven­to­ry to pri­or­i­tize pro­duct uti­liza­tion.
  • Has a clear under­stand­ing of P&L state­ments and works towards main­tain­ing tar­get food costs. 

Kitchen per­son­nel

  • Train, man­age, devel­op kitchen employ­ees
  • Iden­ti­fy, address, doc­u­ment indi­vid­u­al employ­ee per­for­mance accord­ing to stan­dard oper­at­ing pro­ce­dure.

Admin­is­tra­tive respon­si­bil­i­ties

  • Strong writ­ten and ver­bal com­mu­ni­ca­tion skills and is able to com­mu­ni­cate to exter­nal clients and inter­nal­ly to col­leagues.
  • Works in con­junc­tion with Sous Chef to per­form pre-shift meet­ings with kitchen staff to estab­lish a dai­ly pro­duc­tion sched­ule.
  • Works in con­junc­tion with Sous Chef to pre­pare dai­ly prep sheets.
  • Works with cater­ing team to cre­ate cater­ing pro­pos­als, com­mu­ni­cates setup and exe­cu­tion of event with cater­ing man­ager


  • A min­i­mum of 2 years in a man­age­ri­al role in a kitchen.
  • Fine din­ing food pro­duc­tion expe­ri­ence and/or large batch food pro­duc­tion
  • Must have expe­ri­ence cook­ing from scratch
  • Must be open to feed­back and coach­able