Executive Chef

Davidson Hospitality Group•Key Largo, FL

11d

About The Position

The Executive Chef is responsible for overseeing culinary operations; ensuring quality and consistency for all food preparation; creating recipes and supporting materials; maximizing and maintaining operation's resources and inventory; accurately forecasting food and labor costs; selecting, training, developing Team Members and maintaining a positive, cooperative work environment. Ensure full compliance with health and safety regulations. Observe company guidelines to successfully meet or exceed audit standards.

Requirements

Read, write and speak English.
Ability to understand financial goals and accomplish them.
Minimum 5 years cooking experience.
Food/Beverage Service Worker Permit, where applicable.
Ability to communicate effectively with the public and other employees.
Meet minimum age requirement of jurisdiction.
Previous management experience in kitchen of 4 years.
No employee will pose a direct threat to the health/safety of self or others.

Nice To Haves

College degree or certification in culinary field/hospitality field preferred.

Responsibilities

Assist in obtaining financial goals.
Complete all paperwork accurately and timely.
Direct and correct the presentation and portioning of food according to Davidson standards.
Keep in contact with all outlets to ensure quality and consistency.
Maintain work area clean and organized.
Promote employee empowerment.
Report unsafe conditions immediately.
Select daily specials that fit local trends and needs.
Select, train, supervise, develop, discipline and counsel employees in accordance with Davidson policies and procedures.
Complete other duties as assigned by supervisor to include cross training.
Direct purchasing to ensure proper quality and quantities.
Direct staff in sanitation and sanitary food handling.
Meet with sales people to evaluate new products.
Perform in the capacity of any position supervised.
Prepare and train staff in use of working menus, recipe cards and photo standards.
Schedule staff according to business levels.
Attend all required meetings.
Conduct performance appraisals.
Take monthly inventory of all supplies.