Executive Chef

Annual compensation: 75,000.00 USD

About the role

The Executive Chef is responsible for managing the daily production, preparation, and presentation of all food in the unit. The Executive Chef supports the General Manager in supervising and carrying out day-to-day operations, providing supervision, direction, and training to all kitchen employees while achieving operating and financial goals, ensuring food quality, and meeting client objectives and customer needs.

Responsibilities

• Plan and develop menus, and forecast portion specifications.
• Analyze and cost food items; ensure compliance with established budget.
• Recruit, supervise, train, schedule, discipline, and direct culinary and utility staff.
• Control expenses and determine food and supply needs for the venue.
• Maintain inventory control of food and supplies.
• Maintain and ensure a safe facility environment, including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
• Plan, schedule, supervise, and participate in culinary work for events to ensure proper production, distribution of assignments, and prompt, efficient food preparation.
• Ensure food quality standards are met and quantities are sufficient to meet expected needs.
• Direct the preparation and cooking of food for the unit.
• Maintain awareness of safety issues and report them immediately to management.

Requirements

• High School Diploma or G.E.D. equivalent; Culinary or Associate's degree in food service or related field.
• Food Protection Manager Certification.
• Demonstrated knowledge of food safety and sanitation.
• Computer proficiency with MS Word, Excel, and Outlook.
• Strong customer service abilities; actively assists customers and coworkers.
• Experience analyzing financial reports.
• Ability to communicate clearly and concisely, both orally and in writing.
• Problem-solving skills.

Physical and Mental Requirements

• Moving about on foot to accomplish tasks, including frequent movements within the unit.
• Bending, lifting, carrying, reaching, or extending arms and hands above shoulder height frequently in a constantly changing environment.
• Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
• Ability to stand for the entire workday.
• Climbing steps regularly.
• Withstanding temperature extremes in freezer, refrigerator walk-in, and grill areas.
• Reading and writing work-related documents in English.
• Clear speech recognition and clarity to understand and communicate with customers and coworkers in English.
• Constant verbal communication with other employees in a fast-paced kitchen environment.
• Physical presence at the job site is essential to perform job duties.

Equipment Used

• Commercial kitchen machinery, appliances, tools, and utensils.
• Typical office equipment (computers, phone systems, fax, copiers, scanners).