Executive Chef

About the role

This role is located at the First Financial Center.

Key Responsibilities

• Plans regular and modified menus according to established guidelines
• Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
• Follows facility, department, and Company safety policies and procedures to include occurrence reporting
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate
• Lead and inspire culinary teams to deliver outstanding guest experiences
• Ensure strict compliance with federal, state, local, and company food safety and sanitation standards
• Maintain recipes and ensure consistent execution of company standards
• Manage food and labor costs to achieve operational goals
• Forecast sales and develop pars, prep lists, and production schedules
• Train, mentor, and equip team members with the tools and information needed for success
• Collaborate with operations leadership to ensure seamless event execution

Qualifications

• Bachelor’s degree in Culinary Arts or equivalent experience preferred
• Minimum 5 years of leadership in high-volume kitchens; convention center/high volume hotel banquet experience highly desirable
• Proven success overseeing multiple kitchens within a single venue, including forecasting, inventory, and operational consistency
• Strong technology literacy; able to effectively use business systems for ordering, inventory, scheduling, expense and waste tracking, and communication
• Excellent leadership and communication skills; able to connect with diverse teams and stakeholders across all levels
• Experience with menu development, food costing, and inventory management
• Strong knowledge of food safety, sanitation, and large-scale kitchen operations