Executive Chef, South County Academy

FAMILY SERVICE OF RHODE ISLAND INC•Dallas, TX

3d•Hybrid

About The Position

The Executive Chef of South County Academy, through oversight, planning, and organizing, is responsible for ensuring all food service functions at the facility are executed. The Executive Chef is responsible for the oversight and development of policies and procedures around safety of food handling practices, proper sanitation, and compliance with state and federal safety regulations. The Executive Chef is responsible for the supervision and scheduling of kitchen and line staff. In coordination with the Activity Coordinator, responsible for implementation of farming and gardening activities to ensure a farm to table well balanced menu. Additionally, the Head Chef is responsible for implementing a culinary arts curriculum which allows the youth to develop life and vocational skills.

Requirements

Knowledge of safety and hygiene standards regulations.
Knowledge of industrial kitchen tools and equipment & cooking methods techniques.
Knowledge of nutrition and special dietary requirements.
Knowledge of volume preparation, portion control, and food preservation.
Knowledge of inventory control systems.
Previous experience in industrial kitchens required.
High School Diploma or equivalent.
Food Handling and preparation certificate.
At least 2 years of culinary work experience.
Supervisory experience required.
Excellent multitasking and communication skills.
Ability to work independently and part of a team.
Current driver’s license.
Reliable transportation, registration and auto insurance.
Ability to communicate effectively.
Ability to lift up to 20lbs.
Ability to be trained in and implement de-escalation techniques utilizing Handle with Care when necessary.

Nice To Haves

Experience teaching classes preferred.
Spanish Speaking preferred and is compensated.
Bilingual/ASL skills are compensated by an additional 6%, above base pay.
Multilingual skills are compensated by an additional 8%, above base pay.

Responsibilities

Ensuring all food service functions at the facility are executed.
Oversight and development of policies and procedures around safety of food handling practices, proper sanitation, and compliance with state and federal safety regulations.
Supervision and scheduling of kitchen and line staff.
Implementation of farming and gardening activities to ensure a farm to table well balanced menu.
Implementing a culinary arts curriculum which allows the youth to develop life and vocational skills.