Executive Chef

Responsibilities

• Oversees daily operations of the kitchen and ensures the highest quality food products.
• Directly supervises and trains kitchen personnel on all related culinary activities.
• Oversees breakfast, lunch and dinner for quality assurance of meal presentation and portion control.
• Selects recipes, prepares and coordinates all meals.
• Creates new dishes and develops recipes, standardizing recipes to ensure consistent quality.
• Establishes presentation technique and quality standards.
• Plans, modifies and develops menus.
• Performs a pre-meal meeting with food servers to review detail of daily menu.
• Sets an adequate number of culinary associates each shift and ensures absences are covered.
• Estimates food consumption and requisitions food purchases.
• Maintains inventory.
• Maintains budget compliance for daily food costs.
• Aids in the adherence to maintaining budget compliance for daily food costs.
• Aids in applying appropriate loss prevention procedures.
• Aids in hiring, training, scheduling, disciplining and terminating associates.
• Provides training for all kitchen staff.
• Aids in the coordination and execution of special events.
• Maintains kitchen cleanliness and food preparation according to state and local health department code requirements.
• Ensures all kitchen equipment is in working order and kept clean at all times.
• Aids in overseeing the proper inventory, storage and use of cleaning chemicals.
• Keeps waste to a minimum by utilizing food storage and food recycling techniques.

Qualifications

• Associate’s degree (A.A) or equivalent from two year college or technical school.
• Two to four years related experience and/or training; or equivalent combination of education and experience.
• ServSafe Certified.
• Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates.