EXECUTIVE CHEF
About The Position
The Executive Chef oversees kitchen operations for a corporate dining account in Fayetteville, Georgia, and maintains a safe and sanitary work environment. In partnership with the General Manager, the chef helps lead the corporate dining operation, advance culinary excellence, inspire kitchen staff, and support an efficient, high-performing environment. The role involves menu planning, recipe and presentation standards, food quality, staff training, kitchen sanitation and safety, inventory management, and compliance with company and regulatory requirements. The Executive Chef also participates in departmental meetings, staff development, and professional programs as appropriate.
Requirements
- A.S. degree or equivalent experience.
- Five or more years of progressive culinary or kitchen management experience, depending on formal degree or training.
- Hands-on chef experience.
- Comprehensive knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.
- Computer experience, including Microsoft Word, Excel, and PowerPoint, Outlook, email, and the Internet.
- Willingness to participate in client satisfaction programs and activities.
Nice To Haves
- Extensive catering experience.
- Experience in high-volume, complex foodservice operations.
- Institutional and batch cooking experience.
- ServSafe certification.
Responsibilities
- Plan regular and modified menus according to established guidelines.
- Follow standardized recipes, portioning, and presentation standards; complete and use daily production worksheets and waste logs; taste completed meals to ensure quality.
- Train kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation according to company and regulatory standards.
- Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, and ensure staff completes assigned schedules.
- Maintain food and non-food supply inventory within established guidelines and ensure necessary products are available when needed.
- Decide how leftover food products are utilized in accordance with company guidelines.
- Comply with federal, state, and local health and sanitation regulations and department sanitation procedures, as evidenced through health department and third-party audits.
- Follow facility, department, and company safety policies and procedures, including occurrence reporting.
- Participate in and attend departmental meetings, staff development, and professional programs as appropriate.
- Partner with the General Manager to lead the corporate dining operation and support culinary excellence and kitchen staff development.
Benefits
- Medical, dental, vision, life and accidental death insurance, and disability insurance.
- Retirement plan.
- Paid time off and holiday time off, varying by site and state.
- Associate shopping program and discount marketplace.
- Health and wellness programs.
- Identity theft protection.
- Pet insurance.
- Commuter benefits.
- Employee assistance program.
- Flexible spending accounts.
- Paid parental leave and personal leave.
- Eligible associates may receive paid and/or unpaid time off in accordance with applicable federal, state, and local laws.
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
Associate degree
