Executive Chef

Meriwether Godsey, Inc.•Andover, NH

7d•$90,000 - $100,000•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 a coeducational, independent preparatory boarding school for grades 9-12 on 2,500 beautiful acres in Andover, New Hampshire. Our ideal candidate has strong culinary and management skills including: menu planning, recipe adherence, budget adherence, modeling and upholding brand standards, team leadership and development. In addition, this creative partner will have a vision for excellence, as well as a passion and demonstrated commitment to promoting diversity. This Executive Chef will be responsible for the dining program at the school and the retail operations.

Requirements

Associate’s Degree or five or more years of related food service experience.
5+ years of experience in Contract Food Service Operation, High-End Catering Management, and 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.

Nice To Haves

ServSafe® Food Protection Manager Certification preferred.

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 recipe and menu offerings daily.
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.
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.