Executive Chef

Remington Hospitality • Buffalo, NY

11d • Onsite

About The Position

The Executive Chef will efficiently supervise, guide, and train kitchen associates to provide quality food production for both restaurants and banquets. This role focuses on timing, portions, food quality, and sanitation/cleanliness. The Executive Chef is responsible for scheduling, evaluating, supervising, and directing all kitchen personnel, including utility and sanitation staff, as well as the employee cafeteria, with the ability to implement disciplinary action if necessary. This position ensures the appropriate inventory of supplies and materials for associates and establishes, directs, and reviews performance standards in food preparation, purchasing, and production to achieve effective, controlled, and coordinated efforts. The Executive Chef will monitor, direct, and coordinate sanitation, cleanliness, and organization in food and beverage areas and is responsible for achieving cost goals related to food cost, kitchen labor, and related expenses.

Requirements

• Minimum 3 years' experience as Executive Chef, including record of menu design and recipe creation.
• Knowledge of federal, state and local laws and regulations as it relates to food handling and food production.
• High work ethic and self-initiative
• Strong computer skills in Microsoft Suite
• Ability to work in a standard office environment.
• Prolonged periods of sitting at a desk and working on a computer. (6-8 hours a day)
• Occasional standing and walking throughout the workday.
• Frequent fine motor skills, use of hands and fingers for keyboarding/typing, utilizing a mouse or trackpad, writing, and operating office equipment.
• Ability to communicate effectively verbally and in writing.
• Ability to lift and/or move 10–25 pounds as needed (e.g., files, office supplies).
• Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation (for certain roles).
• Ability to hear and participate in conversations and meetings, use phone and/or headset

Nice To Haves

• May be required to work varying schedules to include nights, weekends, and holidays
• Someone who enjoys working as and being part of a team that provides great experiences for our Guests!
• Occasional standing and walking throughout the workday.
• Occasionally required to stand, walk, bend, reach, or carry items.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.

Responsibilities

• Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
• Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved.
• Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
• Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed