Executive Chef

Meriwether Godsey, Inc.•Richmond, VA

43d•$65,000 - $75,000•Onsite

About The Position

Meriwether Godsey is looking for an Executive Chef responsible for leading and managing a high-volume, multi-unit food production program, as well as special events and high-end catering for a dining program at a private co-educational day school located in Richmond, VA. Our ideal candidate has strong culinary and management skills, a vision for excellence, as well as a passion and demonstrated commitment to promoting diversity.

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, High-Volume Dining, and/or Multi-Unit experience as a Chef required.
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 and delegate daily duties with the production staff on all food production activities.
Purchase organically and locally produced foods, including those from an on-site greenhouse, and work alongside production staff to incorporate these products into recipes 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 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.
Possess strong knowledge of leading a team in a growth environment.