Executive Chef

Job Description

Job Description

Salary : 70K

SUMMARY

The Executive Chef is responsible for managing the culinary and kitchen operations staffand the overall compliance with HACCP, Food Safety, and ACES specifications associated with ONeills food production orders. Additionally, the Executive Chef will directly serve ONeills customers and obtain feedback from them regarding our product and service, which they will relay to the General Manager. The Executive Chef will be an on-site problem solver in situations that require immediate action, and the Executive Chef will have the authorityto solve the problem following company procedures related to customer satisfaction, safety, and cost. The Executive Chef is responsible for managing all culinary staff training and labor scheduling as directed by the GM and for the culinary team's career planning, coaching, and skills enhancement.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Under the direction of the General Manager, the Executive Chefs primary responsibility is to manage all aspects of the kitchen and culinary staff. In addition, the Executive Chef will manage the kitchen food purchasing, specifications, labor, and culinary operations to achieve the highest quality of cuisine and profitability while maintaining ONeills Standards. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Recruiting, interviews, hires, and training of existing and new kitchen personnel.
• Schedule, direct, train, oversee, and develop kitchen staff, including hiring, discipline and performance reviews, and specific skills enhancements.
• Develop and implement client-facing menus, written proposals, and regional menus. Recipes and promotional foods and tastings as required.
• Monitor and communicate Customer deviations and implement training for improvements and product changes as directed and needed.
• Visits Clients, Vendors and offers / Performs food demonstrations at FBOs and conferences
• Become a resident subject matter expert (SME) for all hot and cold culinary processes within thekitchen.
• Designs, supervises, coordinates, and participates in training, educational, and demonstrational activities for cooks, prep, janitorial, and other kitchen personnel.
• Maintains updated knowledge of current culinary packaging and consumer dining trends.
• Implements and trains Food Safety, oversees / purchases food, establishes production levels and inventory controls, manages / controls food cost issues, provides direction, and executes solutions.
• Responsible for timely food handling, storage, prep, and production.
• Maintains & manages ONeills kitchen specifications and SOPs as required.
• Participates in and implements Sales and Marketing programs as required from the culinary perspective.
• Safely operate company vehicles and drive in compliance with all local and federal laws and regulations.
• Must be legally licensed to drive and badged as FBO clients require.
• Dresses professionally in full Chef Uniform and within the guidelines of Company procedures, including the company-approved uniform.
• Carry company-provided telephones / radios when on duty out of the office and communicate with your local operation and the company call center as required or needed. If available, utilize walkie-talkie functionality to minimize cell phone use.
• Basic financial skills and functions are required, as well as a sound understanding of calculating food costs, packaging costs, plating costs, paper costs, and reading a basic P&L statement.
• All other duties as assigned by the General Manager.
• Must be comfortable speaking to groups and training as an internal instructor in public.
• Must be ServSafe certified.

Measures of Success :

Annual Performance Review- success will be measured using results of the Annual Performance Review (which are established bi-annually), just before the new Fiscal Year starts & at the 6-month mark of the fiscal year, to include Specific Job Responsibilities and ONeills Exceptional Service Goals :

Specific Job Responsibilities

REQUIREMENTS :

A culinary degree or equivalent experience in a professional kitchen environment within a catering or fine dining establishment is required, as well as a current Safe Food Handling Certificate. Strong experience in food

Purchasing / ordering, inventory, setting up par levels, recipe selection, culinary preparation methods, and knife skills are essential. Other required experience includes food and equipment safety and a strong knowledge of food production. Individuals must possess excellent verbal and written communication skills and be proficient in email, internet use, and basic office software programs. Must have demonstrated ability to manage and maintain customer accounts and attention to detail. Must demonstrate strong Managerial skills, including team building, hiring, skills training, disciplining, performance reviews, cross-training, and employee development. The kitchen manager / executive chef must have an excellent driving record and a valid drivers license and must be able to pass an FAA onramp security clearance and pre-employment and random drug and alcohol screenings.

OPERATIONAL DEMANDS

The demands described here represent those that an employee must meet to perform the essential function of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

PHYSICAL DEMANDS

The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.