Executive Chef/Chef De Cuisine

Description:

The Chef at Buttermilk & Bourbon oversees all daily culinary operations, ensuring consistent execution of the Southern-inspired menu, maintaining high quality standards, and upholding the level of excellence the restaurant is known for. This role manages all kitchen production, leads seasonal menu development, and ensures every dish is prepared and plated to specification. Responsibilities include supervising and mentoring the kitchen team, enforcing quality and sanitation standards, managing food and labor costs, and collaborating with FOH leadership to support smooth, efficient service. This is a hands-on leadership position requiring strong organizational skills, clear communication, and the ability to maintain composure and consistency in a fast-paced environment.

Requirements:

Minimum Requirements:

Two or more years of related experience and/or training; or equivalent combination of education and experience.

Physical Demands:

Frequently stands, walks, uses hands to finger feel or handle, and reaches with hands and arms. Regularly talks or hears. Occasionally sits, climbs, balances, stoops, kneels, crouches, crawls, tastes or smells. Frequently lifts up to 25 pounds and regularly lifts up to 50 pounds.

Frequently works in extreme heat (non-weather), in areas with moving mechanical parts and with toxic or caustic chemicals. Occasionally works in extreme cold (non-weather). Noise level is moderate.

? Prepares food orders in a timely manner to ensure proper stocking to meet demand.

? Assists in expediting orders and facilitating efficient workflows to ensure guest order accuracy and timeliness.

? Assists in the development of menu items and recipes.

? Develops food prep lists.

? Maintains and monitors budgeted food costs.

? Maintains sanitation standards and assists with health department inspections.

? Conducts monthly inventory of food and other supplies.

? Monitors and receives all ordered food products and supplies, ensures proper storage.

? Assists the department manager in interviewing, training, planning, assigning, and directing work.

Make recommendations when hiring, evaluating performance, rewarding, and disciplining associates. Addresses complaints and resolves problems.

? Assists in the coordination of department members that may include, but is not limited to: Cooks, Lead Cook, and Dishwashers

? Assists in monitoring business volume forecasts and plans accordingly in areas of manpower, productivity, costs and other expenses.

? Incorporates safe work practices in job performance.

? Regular and reliable attendance.

? Performs other duties as required.