Executive Chef

Dufry Careers•San Antonio, TX

12d

About The Position

The Executive Chef is responsible for all culinary operations of multiple restaurants with difficult to complex operations. This position directs and oversees the preparation and standards of all food, manages the culinary and commissary management staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Sr. Director of Operations, depending on local requirements.

Requirements

Requires post-secondary, culinary arts school or four-year university; brand certification a plus
Requires a minimum of 5 years managerial or supervision experience in the culinary / food service
Must be certified in Serve Safe Management certification course
Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent
Demonstrates organization and multi-project time/issue management
Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals

Responsibilities

Supervises the day to day activities of culinary supervisory staff
Works with Restaurant partners on menus and menu items, ensuring that they can be prepared properly and timely in the airport kitchens
Ensures integrity of all aspects of food, i.e. taste, temperature, presentation, speed of production
Promotes safety and sanitation, oversees inspection of products handling, establishes and maintains safe practices, and follows HACCP procedures
Oversees the Commissary and serves as a primary contact with food vendors
Prices and orders food and kitchen supplies
Maintains effective cost control, by managing the food management inventory system
Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies
Ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards
Identifies hiring, firing, advancement, development, promotion of culinary management staff
Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Director of Operations
Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality