The Opportunity
The Executive Chef will be responsible in managing the daily operations of the kitchen area, implement production process, menu planning, catering, manage food cost, labor cost and have overall understanding of HACCP. The ideal candidate for this position will have experience supervising and supporting production functions of the kitchen team members, ability to motivate staff and to continually improve performance.
What You’ll Do
Lead the Department
Plans menus for daily food service operations.
Develops culinary team members through appropriate coaching, training and mentoring.
Maintains compliance standards for meal service, food quality and task performance.
Performs daily audits of safety, sanitation, food quality, meal delivery at point of service, and quality standards to optimize financial and operational productivity.
Collaborate
Oversees managers in a diverse environment; establishes and maintains effective client and resident relations
Establishes good rapport and professional relationships with all vendors, clients, and health officials.
Maintain a courteous and effective working relationship with all departments including those interaction of team members and representatives of the kitchen/Back of House.
What You’ll Bring
Experience & Education
BS/BA in Food Science, Nutrition, Culinary Arts, Hotel/Restaurant/Hospitality Management, preferred
Certified Dietetic Manager Program (or state equivalent or degree equivalent), preferred
Minimum 2 - 5 years related experience at Executive Chef, Chef Supervisor, or equivalent level.
Success, recognition, and achievement working in fast-paced environment
Completion of Five Star executive chef certification program within 12 months of employment to maintain position
Attention to Detail
Successful execution of a consistent inventory resulting in the tracking of Cost of Goods and the management thereof
Implementation and upkeep for safety and sanitation standards within the Back of House and beyond, ensuring the highest level of safety standards for food, products, storage areas, and any other area which could impact the health and safety of guests, visitors, residents, vendors, or team members.