Executive Chef

Shineforth•Richmond, VA

About The Position

The Executive Chef is responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. They will prepare or direct the preparation of meals in accordance with programs and guidelines.

Requirements

This position requires an individual to have excellent communication and interpersonal skills. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Associate Degree or equivalent experience; 5+ years of culinary/kitchen management experience; batch cooking experience preferred; comprehensive knowledge of food/catering trends with a focus on quality, production, sanitation, food cost controls and presentation; Microsoft Office experience; ServSafe Certified
To perform this job successfully, an individual should have a working knowledge of Microsoft Office.
Current driver's license and acceptable driving record per agency guidelines, with proof of auto insurance. Serve Safe certification is required and must be obtained within 90 days of hire.

Responsibilities

Plans regular and modified menus according to established guidelines.
Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets.
Trains kitchen staff in food preparation, food safety and sanitation based on company and regulatory standards.
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensure that kitchen staff follows and completes schedules as assigned.
Maintains inventory of food and non-food supplies to say within established guidelines while assuring that necessary product is available when needed.
Makes all decisions regarding utilization of leftover food products staying within company guidelines for these products.
Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.
Follows facility, department, and agency safety policies and procedures to include occurrence reporting.
Participates and attends departmental meetings, staff development, and professional programs, as appropriate.
Comply with all HACCP policies and procedures.
Participate in regular safety meetings, safety training and hazard assessments.
Other responsibilities and duties as assigned.