Executive Chef 2

About the role

This Chef's main focus will be the Resident Dining program, as well as supporting, training, and developing the team.

Responsibilities

• Take on a leadership position where your vision and expertise will drive culinary excellence.
• Lead the charge in standardizing operations, fostering team development, and crafting innovative menus that meet diverse client needs, all while building strong partnerships that elevate the dining experience.
• Accountable for managing people, setting direction and deploying resources; typically is responsible for performance evaluation, pay reviews and hire/fire decisions.
• Progression within Career Band reflects acquisition of broad technical expertise, business and industry knowledge, and process and people leadership capabilities.
• Accountable for business, functional or operational areas, processes or programs, which may include dotted-line or matrixed management.

Requirements

• Pay Range: $64600 per year - $83600 per year
• Education Requirement: Associate’s degree or Bachelor’s degree or equivalent experience
• Management Experience: 1-3 years
• Related Experience: 1-3 years

Qualifications

• Extensive culinary expertise with a proven track record in high-volume, fast-paced kitchen environments.
• Leadership and management skills, with experience mentoring teams and driving professional development.
• Advanced menu planning abilities combined with a deep understanding of current culinary trends and client preferences.
• Highly organized and detail-oriented, with proficiency in computer systems to streamline operations and enhance efficiency.
• Demonstrated problem-solving skills and the ability to implement processes independently that improve productivity and consistency.
• ServSafe certification and solid working knowledge of HACCP principles to ensure food safety and compliance.