Executive Chef

5w1 month ago

J Collection

Natchez, US · Full-time · $65,000 – $85,000

About this role

This role oversees the entire kitchen and culinary department for J Collection, ensuring optimal food preparation and service for both the restaurant and in-room dining. The Executive Chef operates within predetermined budgetary limitations while delivering the highest possible service standards.

Day-to-day responsibilities include supervising the preparation and presentation of all food items, ensuring every dish meets established standards. The Executive Chef also performs the duties of subordinate positions when needed and assists with other food and beverage outlets and operations as required.

Leadership is central to this position, as the Executive Chef recruits, hires, trains, supervises, develops, schedules, coaches, and counsels all culinary team members. They demonstrate positive leadership characteristics that inspire employees to meet and exceed standards, and they conduct monthly meetings with the culinary team.

This role offers the opportunity to shape a high-performing kitchen team in a historic Natchez setting. The Executive Chef will maintain and enforce sanitation laws and safety standards, creating a culture of excellence and compliance within the culinary department.

Requirements

Five years of experience in food and beverage, with three years at a management level preferred
Manager Level Food Service Sanitation Certification or equivalent
CPR certification preferred
High School graduate or equivalent preferred; four-year college degree preferred
Proven ability to oversee kitchen operations within budgetary limitations
Experience in both restaurant and in-room dining service environments

Responsibilities

Recruit, hire, train, supervise, develop, schedule, coach, and counsel culinary team members
Supervise the preparation and presentation of foods by all culinary personnel, ensuring all food items meet standards
Demonstrate positive leadership characteristics that inspire employees to meet and exceed standards
Conduct monthly meetings with the culinary team
Perform the duties of subordinate positions when needed
Assist with other food and beverage outlets and operations when needed
Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen