Executive Chef | Florida

ASM Global•Gainesville, FL

12d•Onsite

About The Position

The Executive Chef is responsible for directing and administering the planning, preparation, production and control of all culinary operations. The Executive Chef is expected to actively collaborate with culinary leaders across multiple locations to drive menu development, share best practices, and ensure brand consistency. In addition to strategic collaboration, this position will provide hands-on operational support to other units, assisting with openings, special events, staffing challenges, and overall culinary execution when required.

Requirements

Minimum seven (7) years of experience as an Executive Chef in a high volume food industry
Thorough knowledge of hot, cold food and pastry preparation
Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates and leaders.
Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
Ability to perform duties in confined spaces.
Ability to perform duties within extreme temperature ranges

Nice To Haves

Bachelor’s degree in hotel/restaurant management or related preferred

Responsibilities

Responsible for managing/overseeing all production, operation and sanitation aspects of all culinary and stewarding operations throughout property.
Oversees all culinary employees to achieve budgetary, food quality and customer service expectations.
Creates/develops recipes, dishes, etc. and any additional requirements of the property.
Manages the hiring, scheduling, training, mentoring and disciplinary action, if required, for all employees.
Must have the ability to make effective use of available resources, including time, labor and materials, and adjust methodologies to maximize productivity.
Assists in ensuring schedules are complete based on a forecast.
Regular quality assurance and quality control inspections in order to maintain cleanliness of all back of the house areas; keeps equipment in proper working order.
Maintain food, labor and other expenses at budgeted levels.
Must communicate and work closely with General Manager and Regional Executive Chef.
Maintain a consistent high level of food quality kitchen productivity, and line of supply.
Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas.
Cross-train those within your department while encouraging, reinforcing and supporting your peers and team.
Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.
This role requires regular travel to support other business units within the organization as needed.