Executive Chef

Full-time position located at Fanuc, reporting to Carolyn Reynolds.

About the Role

The Executive Chef is responsible for managing the culinary team on a day-to-day basis for food production and overall food quality. This includes constant communication with staff, training on kitchen procedures, planning weekly production, and scheduling. The role involves working offsite events, scheduling, training, writing plans for large events, and ensuring quality at events.

Responsibilities

• Execute Breakfast, Lunch, and special events.
• Conduct daily line checks and verify food quality before each meal service.
• Communicate food and service issues to staff and drive continuous improvement.
• Manage the culinary team, including Sous Chef, Cooks, and Dishwasher staff, ensuring completeness and accuracy of work.
• Develop menus, research new culinary trends, and oversee menu testing, prototyping, and recipe compliance.
• Complete weekly production sheets, schedules, and forecasting for culinary production and events.
• Maintain kitchen cleanliness.
• Oversee culinary staff development, training, and team-building plans.
• Manage inventory and ordering processes.
• Assist the General Manager in achieving financial goals by managing food costs.
• Attend regular culinary management meetings.
• Provide leadership as a working manager.
• Participate in the interview, selection, and assessment of talent.
• Set performance expectations, work hours, and delegate responsibilities.
• Provide coaching, training, and development opportunities.
• Resolve employee concerns, escalated issues, and grievances.
• Assist the General Manager with conducting annual employee evaluations.
• Lead as a working manager at events.
• Develop training programs and materials.

Requirements

• Bachelor’s Degree in culinary or hospitality, or equivalent work experience in the industry.
• Five or more years of culinary experience required; large kitchen experience strongly preferred.
• Prior management experience strongly preferred.
• ServSafe Manager and Allergen certification preferred; must be willing to obtain if not already certified.
• Advanced knowledge of food preparation practices.
• Ability to prepare a wide range of culinary offerings.
• Ability to teach and train others in food preparation.
• Excellent computer skills.
• Strong verbal and written communication skills.
• Professional demeanor, pleasant personality, and positive attitude; neat and well-groomed appearance.
• Ability to build and maintain relationships with clients and industry contacts.

Benefits

• Medical, dental, and vision insurance.
• Life insurance and disability insurance.
• Parental leave.
• 401(k) with company match.
• At-work dining perks.
• Flexible schedules and generous PTO.
• Total rewards program.
• Inclusive employee assistance program.
• Location-specific perks, including wellness programming, on-the-job training, corporate-hosted courses, certifications, and team events.

Pay

$65,000 - $68,000 / year