Executive Chef

Meriwether Godsey, Inc.•Washington, DC

11d

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 an independent school in Northwest DC. 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.
Ability to manage a diverse staff with many different hospitality outlets.
5+ Years experience in Contract Food Service Operation, High-End Catering Management, High-Volume Dining, and Multi-Unit experience.
Must be able to pass an FBI background check
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, both written and oral.
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 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.