Executive Chef

Leroy Springs & Company INC•Fort Mill, SC

21h

About The Position

The Executive Chef is responsible for overseeing all culinary operations, including menu development, food preparation, and kitchen management for both the Canteen Restaurant and the Catering Department. This role requires a creative and strategic leader who can ensure the highest quality in food presentation, taste, and service while managing labor, purchasing efficiency, cost control and maintaining the established culinary culture while continuing to look towards growth and excellence. The Executive Chef will collaborate with other departments to deliver an exceptional experience.

Requirements

Must be able to work independently and with all levels of leadership in a fast-paced, high energy and physically demanding environment
Ability to lead, guide, and direct a team and hold accountable for meeting specific goals
Excellent written and verbal communication skills; attention to detail
Work schedule varies and will include working days, nights, holidays, and weekends
Must be able to work indoor and outdoor service/events
Knowledgeable about the operation/use of all kitchen equipment and utensils
4+ Years of leadership experience in the hospitality industry
ServSafe Food Handler Certification; We will provide training for certifications
ServSafe Alcohol Certification: We will provide training for certifications
ServSafe Manager Certification: We will provide training for certifications
Current CPR, First Aid, AED certifications: We will provide training for certifications

Responsibilities

Oversee all kitchen operations for both restaurant and catering services.
Ensure that food preparation, presentation, and service meet high standards of safety, quality and consistency.
Assist in the design and update of creative, seasonal and customized menus for the restaurant and catering menu development, in collaboration with colleagues and direct reports, as needed.
Ensure menus align with customer preferences, dietary needs, and budgetary considerations.
Manage day-to-day kitchen operations, including scheduling, inventory management, and equipment maintenance.
Coordinate between departments to ensure smooth and efficient operations.
Recruit, hire, and train kitchen staff to ensure high performance, teamwork and alignment with LSC culture.
Develop team members through mentoring, ensuring compliance with safety standards and culinary excellence.
Monitor food and labor costs, optimizing operational efficiency to meet financial targets.
Ensure proper portioning, minimize waste, and maximize the use of ingredients.
Work closely with event management to create customized catering menus that match the event’s theme and budget.
Ensure effective execution of catering events, from preparation to service.
Establish and maintain relationships with suppliers for the best quality and pricing of ingredients.
Ensure all kitchen operations comply with health, safety, and sanitation regulations.
Implement and enforce proper food handling procedures, hygiene standards, and cleaning protocols.
Gather feedback from customers and staff to continuously improve the dining and catering experiences.
Address any issues related to food quality or service to ensure maximum customer satisfaction.
Stay updated on culinary trends and integrate new techniques, ingredients, and presentations into the restaurant and catering menus.
Foster a creative and professional environment in the kitchen, encouraging the team to innovate and experiment with new dishes.