Executive Chef Candidate

We are seeking a skilled culinary team member to join our dynamic kitchen staff. This position requires strong leadership and communication skills, as well as the ability to work efficiently and effectively in a fast-paced environment.

1. Ordering and evaluating product from other culinary stations with management.
2. Communicating the ordering of raw product as menu dictates.
3. Accurate evaluation of daily prep for quality and quantity based on business levels.
4. Daily mise-en-place production and execution of cookery and plating of dishes from assigned station for service.
5. General cleaning and sanitation duties as directed by culinary management.
6. Properly set up scheduled station for service on time.
7. Responsible for any project delegated to station by CDP1 or CDP2 as needed for service.
8. Daily analysis of station and product to ensure all standards and quality issues are met.
9. Accurately follow and execute recipes for assigned station.
10. Proper and thorough break down, or hand over, of station at the end of shift.

About this Role:

1. Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service.
2. Strong communication skills and practice.
3. Provide consistent service in all areas of food production.
4. Develop specific goals and plans to prioritize, systematize, and accomplish your work.
5. Analyze information and evaluate results to choose the best solution and solve problems.
6. Strictly adhere to recipes and standards for product preparation and presentation.
7. Demonstrate excellent knife skills, cooking skills and safe operation of all kitchen equipment.
8. Ability to problem solve and react quickly to any issues which arise during a shift.
9. Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible.

Your Key Responsibilities:

In this role, you will be responsible for leading your section and overseeing the preparation and execution of all mise-en-place required for that station. You will need to have a comprehensive understanding of all dishes on the menu and the expectations of service. Some key tasks include ordering and evaluating product, communicating with other stations, and ensuring accurate prep for each shift.