Catering Services, Cook Dishes, Cost Control, Establish Priorities, Food Presentation, Food Production, Food Quality, Food and Beverage Industry, Kitchen and Bath Design, Lift/Move 50 Pounds, Maintain Compliance, Menu Development, Purchasing/Procurement, Sales, Sanitation, Sustainability, Test Plan/Schedule
Seeking an Executive Chef to oversee kitchen operations, ensuring guest satisfaction, food quality, and sustainability standards are met.
Your Growth Path: Potential advancement to Director of Food & Beverage or Regional Director of Food & Beverage.
Key Responsibilities:
- Interview, select, train, schedule, coach, and support kitchen staff, aligning with brand and core values.
- Prioritize and assign tasks for food preparation and production.
- Review menus, banquet orders, and inventory; coordinate with purchasing and storeroom staff.
- Ensure quality of incoming products and proper storage.
- Collaborate with the Executive Steward on equipment, sanitation, and health standards.
- Maintain stocked work areas with tools, recipes, and guides; ensure recipe adherence.
- Develop and test new menu items; monitor guest reactions and satisfaction.
- Conduct kitchen walk-throughs, address deficiencies, and assist with catering menus.
- Review sales and food costs; prepare staff schedules and manage labor costs.
- Follow sustainability practices and safety protocols; perform other duties as needed.
Qualifications:
- Degree or certification in Culinary Arts or 1-2 years' experience as an Executive Chef.
- Expertise in food quality, presentation, menu design, and kitchen operations.
Work Environment: Varies schedule including holidays and weekends; requires standing, walking, lifting up to 50 pounds, and physical activity.