Executive Chef

Key Responsibilities

• Supervises food preparation, cost, quality, quantity inventories, portion control, menu planning, recipes, and testing of samples submitted by the purchasing department
• Assists in planning monthly kitchen budget
• Oversees job methods and cooking standards to maintain a high quality of food and service
• Develops standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality, tests new products on the market, recipes, and formulas
• Develops new cooking methods for the improvement of cuisine; maintain contact with other chefs and visits other kitchens to keep abreast of new development of food and equipment
• Affords assistance in interviewing and hiring of applicants for employment; along with training program; and assist with the set up work schedules and job requirements
• Affords assistance in preparing inventories, budget forecasts and may revise work schedules for each week; reports on daily payrolls, overtime, absenteeism and accidents.
• Completes market lists; assists in the ordering of necessary items and inspects such foods as meat, fish, and vegetables received from markets
• Affords assistance during peak hours
• Works with other departments to coordinate special functions and outings

Minimum Qualifications

• Associate's Degree
• Two to three years related experience and/or training

Other Qualifications

• Must have Food Safety and Sanitation Training
• Possesses knowledge of accepted sanitation standards and applicable health codes