The Executive Chef will oversee kitchen operations, create an innovative menu, and coordinate the preparation of food ordered by our members and their guests. 

Duties/Responsibilities: 

• Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request. 

• Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. 

• Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability. 

• Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste. 

• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed. 

• Sets prices for food items on the menu. 

• Collaborates with specialty chefs on menu items—for example, works with the sous chef to design an innovative, appealing, and banquet menu items. 

• Performs other related duties as assigned. 

Supervisory Responsibilities: 

• Trains and/or oversees training of kitchen staff. 

• Schedules kitchen staff, assigning roles based on experience and skills. 

• Supervises work product from kitchen and back-of-house staff. 

• Conducts performance evaluations that are timely and constructive. 

• Handles discipline and termination of employees as needed and in accordance with restaurant policy. 

Required Skills/Abilities: 

• Ability to produce an excellent culinary and restaurant experience for our members, guests, and clients.

• Excellent verbal and written communication skills. 

• Excellent time management, scheduling, managerial, and organizational skills. 

• Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. 

• Ability to work varying shifts to include nights, weekends and holidays is required.

Education and Experience: 

• Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook. 

• At least five years of culinary managerial experience required. 

• Business experience to include P&L responsibility strongly preferred. 

Physical Requirements: 

• Prolonged periods standing and preparing and cooking food. 

• Must be able to lift up to 25 pounds at times. 

• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold. 

The Gathering Spot is an Equal Opportunity Employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs.

We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical​​​ condition, pregnancy, genetic information, gender, sexual orientation, gender identity or ​expression, veteran status, or any other status protected under federal, state, or local law.

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