What are the responsibilities and job description for the Regional Executive Cherf position at Gecko Hospitality NC?

Job Description

The Regional Executive Chef is responsible for the culinary operations of Carousel Hospitality’s partner teams and venues and will lead the sourcing, hiring, training, and mentoring of all Carousel Hospitality culinary roles including chefs, sous chefs, line cooks, and kitchen personnel. The primary responsibilities of the Executive Chef are product / menu development and training at each partner team. Visibility and communication with partner team leaders is essential for success. The role is directly supported by each team with performance metrics mutually established by the teams and Carousel leadership. These metrics will relate to contribution to revenue and profit enhancement, innovation of signature menu items, training quality, and partner team satisfaction.

Duties and responsibilities include, but are not limited to :

Support of all teams through onsite visits and inspections, assisting with major events hosted by team venues, creation of master production guides and recipes that reflect local palettes.
Assist in the development of team culinary protocols, operational standards and recipes for consistency and quality of food service.
Source, hire, train, and develop production, kitchen, and culinary teams ensuring recipes are conceived and implemented.
Assure compliance with food quality and health safety protocols.
Lead the development of par / production sheets based upon event size and scope preparing product as needed while minimizing waste and adhering to budget.
Regular travel to all partner locations to ensure the smooth operation of all culinary aspects of the operations including protocols and operational procedures to optimize profit and guest satisfaction.
Ensure all venue culinary personnel are properly trained on the development, production and execution of signature dishes and menus.
Maintain accurate training and performance records to assess training results.
Develop menu costing and participate in product supplier selections ensuring that sourcing meets budgetary and quality goals.
Follow all state, local and HAACP guidelines and requirements to ensure the safe handling, preparation, and storage of all food items.
Ensure that all foods prepared meet existing standards for quality, freshness, taste, and appearance.
Ensure that all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation.
Ensures that proper utensils and portions sizes of all products are followed and maintained.
Complete opening / closing checklists, ensure accurate processing of food, proper rotation, wrapping, labeling, and dating of all products.
Meet tight deadlines in a fast paced, ever-changing environment with multiple service needs.

Qualifications :

Must have a strong working knowledge of kitchen equipment, operations, and maintenance.

Strong attention to detail.

Ability to listen and communicate effectively with team / venue leaders and their guests.

Extensive experience in menu and recipe creation and development, staying current on regional and industry trends.

Excellent verbal skills.

Must work well in a team environment, building and developing culinary teams.

Ability to work in a high stress, fast paced environment.

Extensive experience in food preparation, food production, ordering, inventory systems, creation of par and production levels, staff training and development is a must.

Must be able to stand for lengthy periods of time and work in both hot and cold environments such as inside refrigerated walk-in boxes and freezers.

Ability and willingness to work weekdays, evenings, weekends, holidays, and extended hours based on event schedules and venue necessities.

A minimum of 5 years’ experience in a very high-volume venue, preferably in sports and entertainment, convention centers, hotels is preferred.

Computer skills to include Microsoft Office Suite, ordering systems, email communications.

Strong front of house and back of house skills preferred with ability and prior experience dealing with guests and customers as well as managing a fully operational, fast paced commercial kitchen.

Ability to simultaneously manage multiple onsite events in a fast-paced high-volume environment.

Company Description

With Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision-makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers.

Our national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From fast food to fine dining and grocery stores to senior living, Gecko recruits chef and management positions for all facets of the hospitality industry. Gecko boasts generations o

Company Description

Gecko Hospitality, named to Forbes list of America’s Best Recruiting Firms, offers the largest selection of restaurants, catering, grocery store, corporate dining, senior living, healthcare foodservice, K-12 foodservice, and higher education foodservice positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts. With Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision-makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers. Our national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From fast food to fine dining and grocery stores to senior living, Gecko recruits chef and management positions for all facets of the hospitality industry. Gecko boasts generations o

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Regional Executive Cherf

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