Executive Chef

About the role

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 employees, ability to motivate staff and to continually improve performance.

Essential Functions and Key Tasks

• Provides leadership in culinary production, operations and procurement.
• 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.
• Oversees managers in a diverse environment; establishes and maintains effective client and resident relations.

Education and Experience

• Minimum 2-5 years related experience as an Executive Chef or Chef Supervisor or equivalent level.
• An undergraduate degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed the Certified Dietary Management program preferred.
• The successful candidate will thrive in a fast-paced environment that offers unlimited growth opportunities and rewards achievements.

Work Environment

• Back-of-house.
• Requires work in grill area with extreme heat conditions and frequent interaction with heated equipment, grease, and other at-risk conditions.
• Involves repetitive motion; walking and/or standing for extended periods of time.
• Frequent lifting, pushing, and carrying.