Executive Chef

Meriwether Godsey, Inc.•Ambler, PA

7d•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 dining program at a premier Catholic Seminary located in the heart of scenic Wynnewood, PA. Our ideal candidate has strong culinary and management skills, a vision for excellence, as well as a passion and demonstrated commitment to promoting diversity. Full-Time, Salaried Position Beautiful Work Location Schedule that will be based around Sunday-Thursday with Friday and Saturday off (additional shifts may be needed for catering and events)

Requirements

Associate’s Degree or five or more years of related food service experience.
5+ Years 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 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
Ensuring 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.
Develop and customize cycle, retail, and catering menus to meet specific client needs; incorporate specials/enhancements to add program excitement and extra value.