Executive Chef
About The Position
The Executive Chef oversees kitchen operations and maintains a safe, sanitary work environment for staff. The role prepares or directs the preparation of meals in accordance with corporate programs and guidelines. This is an opportunity for an energetic, entrepreneurial culinary professional. The Executive Chef plans regular and modified menus; ensures recipes, portions, presentation, production records, and meal quality meet standards; and trains kitchen staff in food preparation, safe food handling, equipment operation, food safety, and sanitation. The role maintains cleaning and equipment schedules, manages food and non-food inventory, decides how leftover products are used within company guidelines, and ensures compliance with health, sanitation, and safety requirements. The chef also participates in departmental meetings, staff development, and professional programs as appropriate.
Requirements
- At least 5 years of progressive culinary or kitchen management experience, depending on formal degree or training.
- Hands-on chef experience.
- Comprehensive knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.
- Computer experience, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet.
- Willingness to participate in client satisfaction programs and activities.
Nice To Haves
- Associate degree or equivalent experience.
- Extensive catering experience.
- Experience in high-volume, complex foodservice operations.
- Institutional and batch cooking experience.
- ServSafe certification.
Responsibilities
- Plan regular and modified menus according to established guidelines.
- Follow standardized recipes, portioning, and presentation standards; complete daily production worksheets and waste logs; and taste meals to ensure quality.
- Train kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation according to company and regulatory standards.
- Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, and ensure staff complete assigned schedules.
- Maintain inventory of food and non-food supplies within established guidelines while ensuring products are available when needed.
- Make decisions regarding the use of leftover food products in accordance with company guidelines.
- Comply with federal, state, and local health and sanitation regulations and department sanitation procedures, including requirements evidenced through health department and third-party audits.
- Follow facility, department, and company safety policies and procedures, including occurrence reporting.
- Participate in departmental meetings, staff development, and professional programs as appropriate.
Benefits
- Medical insurance
- Dental insurance
- Vision insurance
- Life insurance and AD&D
- Disability insurance
- Retirement plan
- Flexible time off
- Paid parental leave
- Holiday time off (varies by site/state)
- Personal leave
- Associate Shopping Program
- Health and wellness programs
- Discount Marketplace
- Identity theft protection
- Pet insurance
- Commuter benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
- Potential paid and/or unpaid time off benefits in accordance with applicable laws
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
Associate degree
