Executive Chef FL
About The Position
The Executive Chef supervises kitchen personnel on all shifts, including staffing, scheduling, counseling, orientation, and evaluation. This role involves developing and implementing menus, ensuring a high-quality food service program for resident dining rooms, and meeting all health and safety standards in accordance with State and Federal Health Survey processes. The Executive Chef is responsible for staff education, safe work practices, developing work assignments, promoting teamwork, and maintaining food production, storage, and service areas according to regulations. This position also involves managing vendor relationships, inventory controls, monitoring meal temperatures, assisting with standardized recipes, and implementing cost control measures. The Executive Chef may also participate in cooking on the line, inspecting equipment, and maintaining personal hygiene standards.
Requirements
- Minimum of five years' experience as an executive chef or sous chef in a hotel, restaurant, club, or other similar institution.
- Excellent interpersonal and communication skills.
- Solid mathematical background and an understanding of measurements and conversions.
- Must be ServSafe® Certified.
Nice To Haves
- Post-Secondary Courses in Restaurant Management Nutrition or related field.
- Degree or Certificate from a culinary institute preferred.
Responsibilities
- Supervises kitchen personnel on all shifts, including staffing, scheduling, counseling, orientation, and evaluation.
- Selects, trains, evaluates, and recommends/carries out discipline to all kitchen personnel.
- Develops menus and assures implementation of these menus.
- Maintains a high-quality food service program for the resident dining rooms.
- Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process.
- Ensures F & B personnel is trained in and carry out efforts in this process.
- Assures staff education is provided to kitchen employees in accordance with the staff education program.
- Provides on-the-job training for food preparation and kitchen employees.
- Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, infection control, universal precautions, and the Disaster Plan Manual.
- Develops work assignments for all kitchen personnel, assigning special jobs and spot-checking work to ensure standards are met.
- Promotes teamwork within the department and between departments to ensure smooth operations and quality service to residents, co-workers, and guests.
- Supervises production, sanitation, and food service to apartment residents.
- Ensures that all food production, storage, and service areas are maintained in accordance with all local, federal, and state regulations.
- Maintains essential records including menus served, number of meals served, requisitions for raw food products plus other appropriate reports, schedules, studies, etc.
- Responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels.
- Monitors temperature of meals.
- Assists in the development and implementation of standardized recipes and menu specifications.
- Responsible for cost control measures.
- Participate/cook on the line as needed.
- Inspects equipment to determine repairs or maintenance needs.
- Maintains acceptable standards of personal hygiene and complies with department dress code.
- Attends in-service training and education sessions as assigned.
- Performs specific work duties and responsibilities as assigned by supervisor.
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
