Executive Chef

Meriwether Godsey, Inc.•Alexandria, VA

just now•Onsite

About The Position

Meriwether Godsey is seeking an Executive Chef to lead and manage a high-volume food production program, special events, and high-end catering for a dining program at a college preparatory school in Virginia. The ideal candidate will possess strong culinary and management skills, a vision for excellence, and a passion for promoting diversity. This is a full-time, salaried position in a beautiful work location, offering significant opportunities for growth and career advancement within a fast-paced, team-oriented, and high-energy environment. The company values serving others and fosters a small, community-focused setting where leadership and hospitality skills can be developed.

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, and High-Volume Dining, and Multi-Unit experience.
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 and 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 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 recipe 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.