Executive Chef

Working as the Restaurant & Catering Executive Chef you will serve as the department head for culinary operations with duties that include the food production for the restaurant/executive dining room and catering functions. You will adhere to HACCP guidelines to ensure efficient, safe, and sanitary food production, preparation, and presentation. You will be responsible for the handling, preparation, and storage of perishable products. Duties will also include menu development, inventory, purchasing, labor, and food cost controls, maintaining sanitation standards, and personnel management including hiring, coaching, counseling, training, and developing.

Key Responsibilities:

• Participates in employee meetings and training programs
• Conducts safety, sanitation, and maintenance programs
• Maintains food costs while ensuring quality standards
• Maintains an active role in managing team developments
• Manages purchasing and inventory controls
• Performs related duties and special projects as assigned
• Manage culinary personnel and supervise/coordinate all related culinary activities
• Purchase food and supplies from vendors approved by the company and monitor inventory
• Select and develop recipes
• Standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards
• Plan and price menus
• Ensure proper equipment operation/maintenance as well as proper safety and sanitation in the kitchen
• Stay current on industry trends as well as identify new culinary techniques and presentation
• Assist kitchen staff with food prep

Preferred Qualifications:

• 3+ years experience in an executive culinary role within a restaurant and catering
• Culinary degree preferred
• Demonstrated knowledge of current restaurant trends
• Must possess culinary creativity
• Comfortable providing guidance and supervision to kitchen staff
• Strong leadership, coaching, and training skills
• Proficient computer skills including; various computer programs, Microsoft Office programs, e-mail, and the Internet
• Excellent verbal and written communication skills
• Ability to lift, bend and carry up to 40 lbs.
• Knowledge of safe and sanitary food handling principles
• ServeSafe or Department of Health certification is a plus

Pay: $1, $1,750.00 per week

Benefits:

• Health insurance
• Paid time off

Work Location: In person