Executive Chef

The Aspenwood Company - The Village of Southampton•Houston, TX

11d

About The Position

The Executive Chef leads kitchen and dining staff and manages food preparation and dining services for residents, employees, and guests at the Village of Southampton. The role oversees staffing, scheduling, food quality, food safety, sanitation, cost control, and kitchen operations. The Executive Chef consults with the Director of Dining Services about meal production and special events, conducts quality assurance audits, and carries out responsibilities in accordance with company policies, professional standards, and applicable laws. The position pays $87,000 per year. Candidates must have an associate degree, culinary degree, or at least five years of related experience (or an equivalent combination of education, training, and experience), as well as more than five years as a chef. ServeSafe certification, strong communication and customer service skills, and successful completion of a background check and drug screen are required.

Requirements

Associate degree, culinary degree, at least five years of related experience, or an equivalent combination of education, training, and experience.
More than five years of experience as a chef.
ServeSafe certification.
Excellent communication and customer service skills.
Must pass a background check and drug screen.

Responsibilities

Supervise kitchen and dining staff, including participating in hiring, discipline, assessment, and termination of direct reports.
Recommend compensation for hires, promotions, and merit increases.
Develop and maintain employee schedules to ensure all functions are staffed.
Oversee cooks and kitchen staff in food preparation, portioning, garnishing, and storage.
Develop and implement standard recipes and food preparation and presentation techniques to maintain quality and control costs.
Exercise portion control and evaluate food products to ensure consistent quality; taste food to assess quality and palatability.
Establish and maintain regular cleaning and maintenance schedules for kitchen areas and equipment.
Schedule and coordinate the work of chefs, cooks, and other kitchen employees, ensuring food preparation is economically and technically sound.
Manage labor within budgeted labor cost goals and control food and payroll costs.
Train food preparation employees in safety, sanitation, and accident prevention.
Ensure appropriate staffing for productivity and quality standards.
Order and, when applicable, approve requisitions for products and other food supplies.
Consult with the Director of Dining Services about food production for meals and planned special events.
Conduct regular quality assurance audits.
Follow the Company’s Code of Business Conduct, professional standards, and applicable state and federal laws.
Maintain a professional appearance and personal hygiene in accordance with company policies.
Assist with special projects or tasks and perform other duties as assigned.