Management Job Openings >> Executive Chef
Executive Chef
Title:Executive Chef
ID:RHG - Exec Chef
Location:Resurgens Hospitality Group Business Office

The Executive Chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in the kitchen. The Executive Chef may cook selected items or for select occasions. The Executive Chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. The Executive Chef will represent the restaurant at marketing events and in other media opportunities.


Culinary Management:

  • Maintaining consistency and deliciousness of all menu items.
  • Executing timely and accurate service of all food on a shiftly basis.
  • Directing all teams in preparation for nightly service.
  • Working with all teams in introduction and cataloguing of new items.
  • Development of new items and recipes, including costing each item in advance.
  • Working with Event and/or Marketing teams on special events.
  • Ensuring labor and food cost goal are met.
  • Ensuring all controllable cost goals are met (controllable include: China, glass and silver, maintenance, cleaning supplies, linens, paper goods, etc.)
  • Monitoring kitchen safety and cleanliness.
  • Supervising weekly inventory count.
  • Maintaining and nurturing farmer and purveyor relationships for best product and cost.
  • Scheduling farm and purveyor visits with staff.
  • Meeting farmers in off-season to discuss future growing strategies.
  • Researching and monitoring our peers, colleagues and competitors locally and nationally. 


Staff Management:

  • Performing supervisory duties, such as hiring, training, developing, evaluating, and disciplinary counseling of all on-site employees, under the direction of the Executive Director, Culinary & Hospitality.
  • Ensuring staff is upholding leadership behaviors, core values and adhering to strategic and operational priorities.
  • Reviewing payroll and payroll-related forms; discussing exceptions and unusual circumstances with Executive Chef, Executive/Assistant Directors’ of Operations and the Culinary Director, and approving/disapproving as appropriate.
  • Sharing inspiration and ideas with staff.
  • Ensuring that personnel issues are carried out in accordance with established company policies and procedures.
  • Maintaining open and clear communication with the staff, Executive Directors and Partners.
  • Attending and participating in training seminars as requested.
  • Conduct reviews and other periodic employee assessment as needed.





Inventory and Operations Management:

  • Overseeing weekly ordering, receiving, re-stocking and coding as directed.
  • Assisting in supervising and enforcing the cleanliness and organization of bars, wine cabinets, sales floor and inventories.
  • Assisting management in reviewing payroll and completion of payroll-related forms; discussing exceptions and unusual circumstances with Director, Leadership & Hospitality, and approving/disapproving as appropriate.
  • Working with Exec. Dir. to monitor maintenance activities and preventive maintenance programs.
  • Supporting marketing and outreach efforts and offering input and suggestions.
  • Becoming active in local business community and developing rapport within that community.
  • Understanding and complying with state and federal law and standards related to food and beverage service.
  • Maintaining ServSafe certification.

Other Requirements and Responsibilities:

  • Attending management and leadership meetings and education training when scheduled.
  • Ability to manage and supervise multiple teams at the same time.
  • Understands and appreciates excellence in food, beverage and hospitality.
  • Problem Solving - Identifies and resolves problems time efficiently; Gathers and analyzes information; Develops solutions; Uses reason.
  • Oral Communication - Speaks clearly and persuasively; Listens and gets clarification when necessary; Responds informatively to questions.
  • Written Communication - Writes clearly and concisely; Edits work; Presents numerical data effectively; Able to read and interpret written information.
  • Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Conserves company resources.
  • Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives.
  • Quality - Demonstrates accuracy and thoroughness; Applies feedback to improve performance; Monitors own work to ensure quality.
  • Leadership - Exhibits confidence in self; effectively influences actions and opinions of others; Gives recognition when appropriate.
  • Listening to and managing People - Includes staff in decision-making processes; Accessible to staff; Provides regular feedback; Develops subordinates' skills and encourages growth; Improves processes, products and services.
  • Planning/Organizing- Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks.
  • Teaching/Training - Clearly explains concepts; Varies presentation style to satisfy different learning needs.


Education and Experience Qualifications:

  • 5+ years’ experience in a hotel or fine dining environment.
  • Bachelor’s Degree from accredited culinary school.
  • Working knowledge of Microsoft Word, Outlook 365 and Excel.
  • Full understanding of culinary techniques.
  • Excellent knife skills.
  • Good organizational skills.
  • Ability to manage and supervise multiple teams at the same time.
  • Ability to train and teach.
  • Appreciation of our current context in the scope of culinary history.



Physical Demands:

  • Occasionally required to sit.
  • Required to walk often and stand for long periods of time.
  • Required to use hands to hold, carry, handle or feel.
  • Required to reach with hands and arms.
  • Required to talk and hear.
  • Occasionally required to bend, lift or climb.
  • Often required to lift moderate weights (25-50 pounds).
  • Occasionally required to lift heavy weights (50 pounds or greater).
  • Finger dexterity required.
  • Hand coordination required.
  • Specific vision abilities required for this job include: close vision, distance vision, ability to adjust or focus.


This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities.



About Resurgens Hospitality Group:

Resurgens Hospitality Group is a respected leader and visionary in food, beverage, and hospitality through its continuous dedication to excellence. We offer a competitive pay and bonus structure, company paid Health Benefits, ongoing education opportunities, paid vacation, and more. Excellence in all we do supports, maintains, and strengthens our people and separates us from our competitors. Excellence exists at all levels of job function, employee class and in every decision we make. We choose to be excellent.


We are a privately owned restaurant group in the heart of the south. We love our community, our city and especially our employees. We do not believe that success comes from individual authority. Instead, we believe success is a collaboration among everyone that works with Resurgens Hospitality Group. We foster an environment that nurtures, cultivates and encourages individual success. We encourage everyone to openly share suggestions, ideas, information and knowledge. If we hire you, it’s because we want to invest in you, your personal growth and your future.

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