Job Description

At Kennedy Concepts, our mission is to enrich the lives of our guests and team members. We do this by delivering exceptional food and beverage quality, legendary service, and a clean, comfortable environment with an energetic ambiance. We treat our team members and guests like family, knowing that our success relies on building and retaining a team capable of creating memorable dining experiences every time.

The Executive Chef is responsible for overseeing all Back of House (BOH) operations, including culinary execution, staff management, cost control, sanitation, and overall kitchen performance. This role ensures consistent food quality, guest satisfaction, and team development, while also driving profitability and maintaining the highest operational standards.

Key Responsibilities

Leadership & Team Development

• Supervise, train, and lead BOH staff including cooks, prep team, and dishwashers.
• Recruit, interview, hire, and onboard new BOH employees.
• Conduct performance evaluations, manage accountability, and foster a positive, disciplined, and team-oriented culture.
• Lead regular BOH staff meetings (minimum monthly).
• Ensure compliance with all company standards, policies, and procedures.

Culinary Operations

• Oversee daily food preparation, execution, and presentation to maintain brand standards.
• Ensure recipe accuracy, portion control, and plating consistency.
• Develop and test new menu items and specials.
• Ensure proper storage, handling, and rotation of all food items in line with safety standards.

Cost Control & Purchasing

• Manage purchasing, receiving, and inventory control for all food, supplies, and kitchen equipment.
• Conduct weekly and monthly inventories and prepare COGS reports.
• Monitor food and labor costs to meet or exceed budget targets.
• Negotiate with vendors and maintain cost-effective purchasing practices.
• Implement strategies to minimize waste and reduce expenses without compromising quality.

Training & Standards

• Ensure all BOH employees are fully trained in recipes, portions, presentations, and procedures.
• Maintain and update training materials as needed.
• Enforce food safety, sanitation, and workplace policies at all times.

Cleanliness, Maintenance & Compliance

• Maintain the highest standards of cleanliness and sanitation throughout the kitchen.
• Ensure monthly equipment maintenance schedules are followed.
• Coordinate with maintenance personnel and vendors for timely repairs.
• Oversee pest control, ensuring swift resolution of issues and vendor accountability.
• Prepare for and lead successful health inspections, maintaining a minimum score of 93 or higher.

Food Quality & Guest Experience

• Guarantee all food meets company and ownership standards.
• Oversee recipe execution, shelf-life specifications, and cooking procedures.
• Ensure food is served at proper temperatures, in a timely manner, and to the guest’s specifications.
• Research and develop innovative recipes, presentations, and weekly/monthly specials.

Administrative Duties

• Complete and submit reports, invoices, and BOH documentation accurately and on time.
• Collaborate with the General Manager on business needs, events, and operational challenges.
• Ensure invoices and vendor communications are properly coded and documented.

Scheduling & Staffing

• Create weekly BOH schedules to ensure proper coverage and labor cost efficiency.
• Maintain appropriate staffing levels by proactively hiring or adjusting schedules as needed.
• Approve overtime only when necessary, and ensure supervisors enforce company policies.
• Recognize and reward strong performance while addressing policy violations with proper documentation.

Qualifications

• 5+ years of culinary leadership in a high-volume kitchen.
• Proven track record managing BOH teams and kitchen operations.
• Strong financial acumen, including food and labor cost control.
• Expert knowledge of food safety and sanitation practices.
• Excellent leadership, organizational, and communication skills.
• Culinary degree or equivalent training preferred.
• ServSafe Manager Certification (or ability to obtain).

Work Environment & Physical Requirements

• Ability to stand, walk, bend, and lift for extended periods.
• Must be able to lift up to 50 lbs.
• Comfortable working in hot and cold kitchen environments.
• Flexible schedule with availability on nights, weekends, and holidays.

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