Executive Chef will be responsible for the overall leadership, management and organization of the culinary team. You will build strong teams – through development, effective hiring, and engagement. You will be responsible for variety of venue functions and execution of consistent and flawless culinary and operational standards. You will work with integrity and uphold organizational values.
You will develop your culinary team through training, mentoring, and managing so that you can deliver consistent culinary experience to every guest.
Principle duties and responsibilities:
· Oversee all kitchen operations including: food and supply orders, food and equipment inventory, food production and presentation, timely service.
· Purchasing and inventory of food and supplies. Maintain cost records and meet budget guidelines. Receive and examine foods to ensure quality and quantity specifications.
· Supervise and train culinary staff. Schedule work hours and assignments, coordinate their assignments to ensure economical and timely food production.
· Ensure proper food handling, sanitation and storage. Adhere to all regulations and guidelines.
· Acts as primary contact with local health department, maintains a 100% rating for all health department and state inspections.
· Create waste management system to keep track of all food waste. Modify menus as necessary.
· Maintaining consistency in high quality food recipes amongst all kitchen staff. Teaching and maintaining consistency in high quality presentation with kitchen staff and service staff.
· Recruiting and training of all culinary staff.
Qualifications:
· Five + years of restaurant management experience.
· At least two recent years of executive chef, sous chef, or kitchen manager in an upscale, high volume restaurant.
· Ability to manage a diverse work environment.
We will pay for your moving expenses!
