Executive Chef

About the role

The Company operates 24 hours a day and 7 days a week, requiring variations in shift days, starting and ending times, and hours worked in a week. This position involves all food production including restaurants, banquet functions, and other outlets.

Responsibilities

• Develop products and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints.
• Participate in other menu planning activities, including the determination of purchasing specifications, product and recipe testing, and menu development.
• Cook or directly supervise the cooking of items that require skillful preparation.
• Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Evaluate food products to assure that quality standards are consistently attained.
• Interact with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
• Evaluate products to assure that quality, price, and related goods are consistently met.
• Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provide training and professional development opportunities for all kitchen staff.
• Ensure representatives from the kitchen attend service lineups and meetings.
• Periodically visit dining areas when they are open to welcome members.
• Support safe work habits and a safe working environment at all times.
• Perform other duties as directed.

Qualifications

• Bachelor's degree with major concentration in food preparation, management, nutrition, or related field; or four years related experience and/or training; or equivalent combination of education and experience.
• Fourteen years progressive experience in high volume food production or catering.