Executive Chef

Responsible for

• Maintain quality and consistency in meal preparation and service
• Implement services and drive growth
• Sanitize work area and handle food, supplies, and equipment safely
• Supervise cooks and dining staff

Leading Food Production and Delivery

• Prepare and serve food according to standard recipes and specifications
• Assist other departments with food preparation and service
• Ensure special diet orders are completed correctly
• Plan menus, purchase, and order food and equipment
• Ensure kitchen, equipment, storage facilities, and dining room are clean and organized

Leading Staff

• Train other chefs in culinary skills
• Serve as a technical expert
• Supervise daily work activities, delegate authority, assign tasks, and monitor standards
• Ensure staff are up-to-date in certifications and training
• Provide positive and constructive feedback and performance evaluations

Kitchen Compliance and Sanitation

• Ensure compliance with federal, state, and local regulations and policies
• Create a safe work environment through safety training and equipment maintenance
• Follow policies regarding residents' rights, cleaners, hazardous materials, and fire safety
• Report hazardous conditions, accidents, and incidents promptly
• Adhere to sanitation and food safety procedures including personal hygiene, temperature monitoring, and food storage
• Attend in-services as required

Budget, Operations, and Cost Management

• Manage budget by controlling costs and making adjustments when necessary
• Establish operating standards and implement quality improvements
• Communicate standards to employees

Education and Work Experience

• Required: High school diploma
• PREFERRED: Culinary Arts degree
• Required: Current and approved sanitation certification or obtain certification within 6 months of hire
• Experience: Minimum of 3 years supervisory experience as an Executive Chef or equivalent role at a high-volume restaurant
• Minimum of 7+ years experience managing high volume and fast-paced commercial kitchens
• Preferred: 5+ years experience cooking in a fine dining environment and experience in a culinary leadership role

Knowledge, Skills, and Abilities

• Mastery of various kitchen stations, positions, cooking methods, ingredients, equipment, and procedures
• Ability to think on feet and create excellent product on the fly
• Knowledge of current culinary/market trends and creative food presentation
• Highly organized and proficient in time management
• Proficiency with computers, online purchasing, inventory management, creating spreadsheets, checklists for cleaning, par levels, and food inventory
• Excellent record of kitchen and staff management
• Ability to calculate figures and amounts and perform mathematical functions to meet business needs
• Clear communication with managers, kitchen and dining room staff, and guests
• Flexible schedule including nights, weekends, and holidays

Physical Requirements

• Lift or carry equipment or supplies weighing up to 50 pounds
• Standing for extended periods of time, sitting, twisting, bending, squatting, kneeling, or crouching while assisting others
• Ability to work in a kitchen environment
• Attention to detail and manual dexterity
• Exposure to temperature and humidity changes, unpleasant conditions, and potential for accidents, infections, and blood-borne pathogens

Compensation

• Pay Range: $67,295.00 - $93,610.25 per year
• Reasonable Pay Estimate: $67,295.00 - $93,610.25 per year
• Benefits: Medical, dental, and vision insurance; employer-paid group term life and disability; paid time off (PTO) and six paid holidays; 403(b) with a 3% employer match; fitness center use at most facilities; various voluntary benefits; life, AD&D, tuition assistance and scholarships, employee assistance program, legal services, home/auto insurance, discount purchasing program, pet insurance