Executive Chef

Description

The primary responsibilities of the Executive Chef are to prepare and oversee all production of quality foods, train and manage kitchen staff, supervise/coordinate all related culinary activities, ensure proper safety and sanitation in the kitchen, ensure proper equipment operation/maintenance, assist in menu development, recommend and develop recipes and standardize production recipes to ensure consistent quality, establish presentation technique and quality standards as well as assist in the purchasing, receiving and inventory of all food and supply products. In addition, the executive chef may cook selected items for select occasions and may oversee special catering events. The Executive Chef will need to keep up with cooking trends and best practices and may be asked to provide culinary instruction and/or demonstrate culinary techniques. The Executive Chef directly supervises kitchen personnel with responsibility for hiring, discipline and performance reviews.

Qualifications:

• Bachelor’s degree in Culinary Arts or related certificate preferred and/or five (5)  or more years of industry and culinary management experience.
• Ability to manage in a diverse environment with focus on resident and customer services and possess great communication and leadership skills.
• Previous experience with control food and labor cost, demonstration cooking, menu development/pricing and development of culinary team preferred.
• Ability to be posted as an ABC Manager.
• Strong customer service skills; maintain a hospitality approach to engaging with all individuals.
• Knowledge of food sanitation, safety, ABC laws and regulations, housekeeping procedures, basic food preparation and accepted food service techniques.
• Must have Serve Safe certification or the ability to attend and successfully complete class.
• Basic computer skills, knowledge of various computer software programs (MS Office, restaurant management software, POS) and ability to use general office equipment.

Requirements

• Prepare foods in accordance with established procedures. – Follow all recipes with 100% accuracy. Serve meals on time with 100% accuracy.
• Store food properly. Thaw foods according to health codes. – Maintain proper food temperatures at all times. Ensure proper labels and dates on all food. Monitor walk-in freezer for proper storage and rotation of food.
• Comprehend and analyze menus, invoices, labels, cooking instructions, recipes, weights and measures, scales and production sheets in order to perform essential job duties on a day-to-day basis. – Accesses all pertinent information to perform job duties.
• Develop and implement an action plan for reducing food costs and increasing food quality. – Take temperature of food items and record before serving. Take appropriate action with food products that are not within safe temperature zone. Maintain records of food waste on a weekly basis. Ensure all food items are prepared and cooked to order.
• Develop and implement an action plan for consistent cleanliness of kitchen area. – Equipment is cleaned on a regularly scheduled basis. Follow an inspection process for all cleanliness needs. Supplies are maintained, easily accessible and appropriate for use.
• Assume responsibility for food quality and variety including taste, nutritional value and presentation. – Taste food items to ensure consistency. Use garnished, sauces and attractive plate arrangements to ensure visual presentation of a high standard.
• Implement and utilize systems to control food production. – Utilize par levels for purchasing, preparation and serving. Monitor par levels throughout the day to ensure items will not run out and waste will be minimized. Maintain consistency in preparation of all menu items. Utilize leftover food items appropriately.
• Assist in developing menus. – Contribute ideas for menu development.
• Assist in planning and serving special events. – Assist in developing special events’ menus. Plan service and delivery of food for events. Guarantees on-time service. Communicate special events’ needs for supply order.
• Possess working knowledge of all applicable sanitation codes. – Ensure codes are maintained.
• Communicate cooking instructions, menu items and other food service related information to co-workers, residents and others. – Meet with staff prior to meals to discuss menu items.
• Complete assigned duties with specific time limits. – Complete work efficiently. Complete all pre-prep items on production sheets.
• Oversee staff safety. – Conduct accident investigation for employees for on-the-job injuries. Understand and implement company safety and OSHA guidelines for department. Ensure staff has an understanding of and follows company safety and OSHA guidelines.