5 Executive Chef Jobs in Delray Beach, FL

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Executive Chef -

Rapoport's Restaurant Group

Delray Beach, FL | Full Time

$68k-91k (estimate)

5 Days Ago

Executive Chef

The Arbor at Delray

Delray Beach, FL | Full Time

$81k-109k (estimate)

Just Posted

Executive Chef

Thomas Cuisine

Delray Beach, FL | Full Time

$79k-106k (estimate)

2 Days Ago

Executive Chef

Rapoport's Restaurant Group

Delray Beach, FL | Full Time

$77k-103k (estimate)

10 Months Ago

Executive Chef

$81k-109k (estimate)

Full Time Just Posted

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The Arbor at Delray is Hiring an Executive Chef Near Delray Beach, FL

Job Summary/Position Overview:
The Executive Chef is to be the second in command in ourkitchen, following our Director of Culinary and Hospitality's specificationsand guidelines. We are interested in an Executive Chef that demonstrates theability to lead through applying "hands-on" training approach tonurture and grow our team members in accordance with the company culture andvalues. The Executive Chef should be passionate about innovation and possessthe tools and skills to deliver an exceptional culinary and hospitalityexperience while exhibiting a strong understanding of financial management.This is a fantastic opportunity to drive a strong culinary culture, lead anoutstanding team of culinarians, work with a dynamic team of leaders whiletruly making an impact on the lives of our Residents.
Success in this role is measured by:
Assistance with preparation and design of all food andbeverage menus for both daily service and special events
Assisting the Director of Culinary and Hospitality inmeeting or exceeding budgeted financial results through effective expensemanagement and preparation of food and monitoring of supplies
Ensuring that the kitchen operates in a timely manner, whilemaintaining or exceeding all culinary standards
Manage the daily prep and production, hold pre-shift servicemeeting, oversee line service, ensure ticket accuracy and final presentation ofall items
A high degree of resident, family, and employeesatisfaction
The ability to train and nurture employees and promoteinternal growth
Excellent outcomes in resident dining, department safety andstate regulatory surveys
Key Duties and Responsibilities:
Resolve any issues that arise and seize control of thekitchen through sound management practices
Promote innovation and produce high quality plates both inpresentation and taste
Manage and train kitchen staff by establishing workingrelationships with team members
Work hand in hand with the staff throughout prep andproduction and ensure that appropriate par levels are maintained
Maintain appropriate HACCP standards
Adhere to and maintain all required departmental financialrequirements
Minimum Qualifications:
Culinary arts degree and two years of operationalexperience, or a bachelor's degree with three years of operational experiencein a food service setting. Senior Living experience is a plus
Understanding of various cooking methods, ingredients, useof equipment and procedures of a professional kitchen environment
Meet all special dietary needs, preferences, andrestrictions of residents
Take charge of the planning and execution of all communitymarketing and special events
Maintain superior cleanliness and sanitation within thedepartment; complying with all regulatory authorities regarding safety andsanitation; maintaining internal company QA standards
Ability to read, write and calculate recipes for foodpreparation
Ability to train staff on operations within the department.Excellent record of kitchen and staff management
Working knowledge of budgeting, expense control, inventory,and par levels
Working knowledge of computer systems particularly Outlook,Excel, and Word
ServSafe Manager Certification required. Proctor andInstructor Certification is a plus