Executive Chef

Job Description Job Description Job description We are looking for a professional Executive Chef in our kitchen.

The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Responsibilities Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.

Responsible for guiding and developing staff.

Ensures sanitation and food standards are achieved. Maintain a positive work atmosphere by acting and communicating in a manner so that you get along with guests, vendors, co-workers and management.  Represents the food production on a daily basis  Makes staff schedules on a weekly basis to ensure coverage of all essential times while maintaining a minimum wage cost.  Month end inventories  Safety training on food handling equipment  Assigns production and preparation levels based on projected business forecast.

Maintains proper inventory levels as commensurate with expected need, emergency capability, security control and storage availability.  Records daily ordered items in purchases log  Supervises and ensures compliance of recipes is maintained  Follow up on production charts to ensure no over producing and/or waste  Holds daily food production meeting.  Ordering of all food items based on needs of operation  Establishes sources of procurement  Reviews all invoices prior to payment and ensure all invoices are processed in a timely manner  Receives and inspects all deliveries to ensure daily compliance with all specifications and returns merchandise which is not acceptable and makes credit notation  Ordering and inventory records accurately maintained  Supervises and directs training in food production areas  Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.  Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.  Maintain required certifications and training status for TIPS, ServSafe, health department and other required organizations according to local codes.

Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).  Must be able to stand, sit and/or walk for an extended period of time  Know and follow all hotel emergency procedures  Carry out any reasonable request by management. NOTICE: The hotel business functions seven days a week, 24 hours a day.

All associates must acknowledge this and be aware that at any time it may be necessary to move associates from his/her accustomed shift as business demands.

Job Type:

Full-time Experience:

Executive Chef: 5 years (Required) High Volume Banquents that exceed 500 or more customers: 3 years (Preferred) Education:

Associate (Preferred) Benefits offered: Paid time off Health insurance Dental insurance Retirement benefits or accounts Employee discounts Workplace perks such as food/coffee and flexible work schedule Job Type:

Full-time Pay: $95,000.00 - $98,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance Weekly day range:

Weekends as needed Work setting: Bar Casual dining restaurant Fine dining restaurant Hotel Work Location: In person Company Description Job description We are looking for a professional Executive Chef in our kitchen.

The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Responsibilities Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.

Responsible for guiding and developing staff.

Ensures sanitation and food standards are achieved. Maintain a positive work atmosphere by acting and communicating in a manner so that you get along with guests, vendors, co-workers and management.  Represents the food production on a daily basis  Makes staff schedules on a weekly basis to ensure coverage of all essential times while maintaining a minimum wage cost.  Month end inventories  Safety training on food handling equipment  Assigns production and preparation levels based on projected business forecast.

Maintains proper inventory levels as commensurate with expected need, emergency capability, security control and storage availability.  Records daily ordered items in purchases log  Supervises and ensures compliance of recipes is maintained  Follow up on production charts to ensure no over producing and/or waste  Holds daily food production meeting.  Ordering of all food items based on needs of operation  Establishes sources of procurement  Reviews all invoices prior to payment and ensure all invoices are processed in a timely manner  Receives and inspects all deliveries to ensure daily compliance with all specifications and returns merchandise which is not acceptable and makes credit notation  Ordering and inventory records accurately maintained  Supervises and directs training in food production areas  Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.  Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.  Maintain required certifications and training status for TIPS, ServSafe, health department and other required organizations according to local codes.

Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).  Must be able to stand, sit and/or walk for an extended period of time  Know and follow all hotel emergency procedures  Carry out any reasonable request by management. NOTICE: The hotel business functions seven days a week, 24 hours a day.

All associates must acknowledge this and be aware that at any time it may be necessary to move associates from his/her accustomed shift as business demands.

Job Type:

Full-time Experience:

Executive Chef: 5 years (Required) High Volume Banquents that exceed 500 or more customers: 3 years (Preferred) Education:

Associate (Preferred) Benefits offered: Paid time off Health insurance Dental insurance Retirement benefits or accounts Employee discounts Workplace perks such as food/coffee and flexible work schedule Job Type:

Full-time Pay: $95,000.00 - $98,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance Weekly day range:

Weekends as needed Work setting: Bar Casual dining restaurant Fine dining restaurant Hotel Work Location: In person Company Description Job description

We are looking for a professional Executive Chef in our kitchen.

The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Responsibilities

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.

Responsible for guiding and developing staff.

Ensures sanitation and food standards are achieved.

Maintain a positive work atmosphere by acting and communicating in a manner so that you get along with guests, vendors, co-workers and management.  Represents the food production on a daily basis 

Makes staff schedules on a weekly basis to ensure coverage of all essential times while maintaining a minimum wage cost. 

Month end inventories 

Safety training on food handling equipment 

Assigns production and preparation levels based on projected business forecast.

Maintains proper inventory levels as commensurate with expected need, emergency capability, security control and storage availability. 

Records daily ordered items in purchases log 

Supervises and ensures compliance of recipes is maintained 

Follow up on production charts to ensure no over producing and/or waste 

Holds daily food production meeting. 

Ordering of all food items based on needs of operation 

Establishes sources of procurement 

Reviews all invoices prior to payment and ensure all invoices are processed in a timely manner 

Receives and inspects all deliveries to ensure daily compliance with all specifications and returns merchandise which is not acceptable and makes credit notation 

Ordering and inventory records accurately maintained 

Supervises and directs training in food production areas 

Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions. 

Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards. 

Maintain required certifications and training status for TIPS, ServSafe, health department and other required organizations according to local codes.

Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes). 

Must be able to stand, sit and/or walk for an extended period of time 

Know and follow all hotel emergency procedures 

Carry out any reasonable request by management.

NOTICE: The hotel business functions seven days a week, 24 hours a day.

All associates must acknowledge this and be aware that at any time it may be necessary to move associates from his/her accustomed shift as business demands.

Job Type:

Full-time

Experience:

Executive Chef: 5 years (Required)

High Volume Banquents that exceed 500 or more customers: 3 years (Preferred)

Education:

Associate (Preferred)

Benefits offered:

Paid time off

Health insurance

Dental insurance

Retirement benefits or accounts

Employee discounts

Workplace perks such as food/coffee and flexible work schedule

Job Type:

Full-time

Pay: $95,000.00 - $98,000.00 per year

Benefits:

401(k)

401(k) matching

Dental insurance

Health insurance

Paid time off

Vision insurance

Weekly day range:

Weekends as needed

Work setting:

Bar

Casual dining restaurant

Fine dining restaurant

Hotel

Work Location:

In person