Executive Chef – Restaurants at Copia

The anticipated hiring range for this position is $100,000 to $110,000. Hiring offers will be determined based on the final candidate’s qualifications and experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process. 

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!

As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.

POSITION SUMMARY

The Executive Chef is responsible for the preparation, presentation and service of all food served in the Grove Restaurant, Lunch Box, and auxiliary programs under the standards of food quality and sanitation established by the CIA.  The primary responsibility is to focus on execution to ensure that high standards are achieved and maintained within budgetary limitations.

ESSENTIAL RESPONSIBILITIES

• Creates weekly staffing schedules that support budgeted labor costs metrics.
• Establishes controls to achieve a food cost budget that meets determined metrics while minimizing food and supply waste.
• Works with Food and Beverage Manager and Senior Director of Food and Beverage to ensure the restaurant attains positive cash flow for the fiscal year.
• Utilizes existing daily, weekly, and monthly reporting tools to assess and adjust both Food & Labor cost management.
• Performs monthly food inventory.
• Develops seasonal menus using local and Copia garden ingredients between Grove, Lunch Box, and auxiliary programs.
• Approves the requisition of products and other necessary food supplies.
• Works closely with Storeroom Manager to research and source specialty ingredients.
• Evaluates food products with storeroom manager to assure that quality standards are consistently attained.
• Maintains a health department rating of A, throughout restaurant at all times.
• Monitors, reports, and corrects all instances of disrepair in the Food & Beverage food outlets in coordination with the Food & Beverage Manager and the Facilities Manager.
• Evaluates and documents staff performance using established methods and criteria.
• Interviews, in conjunction with the Food & Beverage Manager, trains and supervises all staff.
• Coordinates with Food & Beverage Manager and LCS management to ensure appropriate and most efficient staffing levels for dishwashers.
• Works with Food & Beverage Manager to develop and achieve best in class service and food standards.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

• Two (2) year culinary certificate/degree or equivalent experience.

Experience:

• Minimum five (5) years of progressively responsible work in back of house kitchen operations, including previous experience supervising staff.

PREFERRED QUALIFICATIONS

• Associate’s Degree in Culinary Arts.
• Culinary Institute of America graduate preferred.
• Familiarity with modern techniques and trends.
  
  

REQUIRED SKILLS

• Demonstrated ability to show a high level of service responsiveness to customers.
• Strong skills in leadership, motivation, management, planning and operations.
• High commitment to ethical behavior in all situations and circumstances.
• Excellent written, verbal communication, and presentation skills required. Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills.
• Ability to monitor, evaluate and solve operations problems as they arrive.
• Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
• Excellent logistical planning and delegating skills.
• Must display a high level of energy and self-motivation.
• Beginner to intermediate computer skills including the ability to work effectively in MS office systems such as Word, and Excel.

WORKING CONDITIONS

• Must be available to work a flexible schedule, including nights and weekends as required due to business needs.
• Regular work requires a great deal of standing, lifting, bending, and stretching.
• Must be able to stand for eight (8) hours.
• Ability to withstand high ambient temperatures while working in close proximity of cooking equipment.
• Able to lift 50 pounds, as necessary.

Salary : $100,000 - $110,000