Executive Chef

Your Responsibilities

• Prepares food to specifications before and during operations.
• Properly measures and portions all food items.
• Complies with all portion sizes, quality standards, department rules, policies and procedures.
• Cooks all food to proper specifications in a timely manner.
• Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.
• Ensures proper food temperatures are maintained and food is stored correctly.
• Ensures freshness and quality of all menu items.
• Packages all products to proper specifications.
• Performs opening, closing and side work duties as instructed and according proper guidelines.
• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
• Follows and upholds all health codes and sanitation regulations.
• Sets up and operates kitchen equipment.
• Uses waste control guidelines and records all waste on spoilage sheet.
• Ability to work varied hours/days, including nights, weekends, and holidays, as needed.
• Performs other duties assigned.

Skills & Qualifications

• Minimum two years of formal culinary/quantity foodservice management training or commensurate experience
• Minimum two years of culinary preparation experience
• Minimum two years of culinary management experience in a similar high volume foodservice operation with similar duties and responsibilities
• If required by local and/or state regulations, must have or be able to obtain a food workers card.
• Experience working in a computer network environment utilizing Microsoft Word and Excel programs

Physical Requirements

• Ability to lift 30 – 50 lbs.
• Work in an upright standing or sitting position for long periods of time.
• Reach with hands and arms.
• Communicate, receive, and exchange ideas and information by means of the spoken and written word.

Supervisory Responsibilities

• Plans the activities of and schedules all food production and foodservice sanitation employees to maximize productivity while minimizing labor costs to achieve and improve upon budgetary guidelines.
• Hires, disciplines, and when necessary, recommends termination of food production and foodservice sanitation employees according to venue guidelines and policies.

Schedule

Varies.

Benefits

• Choice of multiple medical plans, dental, and vision
• Time off benefits and paid holidays
• 401k with company match

Compensation

$90K - 120K yearly.

Occasional travel may be required to attend training and other company functions.