Executive Chef

Meriwether Godsey, Inc.•Potomac, MD

7d•$85,000 - $90,000•Onsite

About The Position

Meriwether Godsey is looking for an Executive Chef responsible for leading and managing a high-volume food production program, as well as special events and high-end catering for the dining program at an exceptional private school account in Washington, DC. Our ideal candidate has strong culinary and management skills and is well versed in contract dining services in a school setting.

Requirements

Associate’s Degree or five or more years of related food service experience.
3-5 years of Executive Chef experience
5+ Years of experience in Contract Food Service Operation, High-End Catering Management, High-Volume Dining, and Multi-Unit experience.
Application and promotion of current food trends.
Proficiency and growing knowledge of sustainable practices.
Participative management style and excellent leadership skills.
Demonstrated experience cultivating talent and promoting an inclusive work environment.
Strong communication and presentation skills.
Account and Project Management Skills.
Knowledge of food safety (HACCP), sanitation, and overall workplace safety standards.
Ability to work in a collaborative team environment while fostering strong client and customer relationships.
Must be able to pass a background check

Nice To Haves

Experience in a school setting is preferred.
ServSafe® Food Protection Manager Certification preferred and Allergen Training and experience.

Responsibilities

Communicate daily with production staff on all food production activities.
Purchase organically and locally produced foods, whenever possible, and work alongside production staff to incorporate these products into recipes and menu offerings on a daily basis.
Oversee menu development, purchasing, and production, incorporating the latest trends and practices.
Ensure proper food temperatures are reached, maintained, and recorded; ensure daily records of food usage, organization of storage/cooler areas, and other compliance regulations are kept.
Lead by example, engaging and developing direct reports and team members through ongoing support, monitoring, coaching, and feedback.
Establish and maintain strong vendor relationships while researching price variations.
Implement and maintain HACCP standards.
Maintain effective client and customer-centric relationships.
Deliver high-end catering.
Assist in Back of House phases of financial planning, budget/cost analysis, and reporting to set, monitor, and achieve operating and financial goals.