Executive Chef
About The Position
In this role you will oversee daily operations of the kitchen and ensure the highest quality food products and service at the community. Salary range $75k-$80k Prepare meals from standardized recipes in accordance with order in a timely and attractive manner. Set up food service line and workstations with needed condiments. Ensure all condiments and garnishes that are required are prepared and served with the appropriate foods. Assist in recipe and menu development. Coordinate prep for the following day’s menu. Lead a pre-meal meeting with food servers to review detail of daily menu. Assist with training of new kitchen employees. Ensure an adequate number of culinary employees each shift and ensures absences are covered as to not allow coverage holes. Assist with scheduling of employees within the department. Assist with food ordering, monitoring inventory and creating the menu cycle. Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated and that all perishables are labeled, dated, and stored properly. Maintain kitchen cleanliness and food preparation according to state and local health department code requirements. Keep food waste to a minimum by utilizing food storage and food recycling techniques. Manage and supervise Sous Chefs, Cooks, Lead Cooks, Prep Cooks, and Utility Workers as needed.
Requirements
- 3+ years of experience working in a commercial kitchen environment and/or a related certificate or degree from a college or technical school
- Serv Safe or other required local, county or state certifications
- Organized and great at communicating with co-workers and residents
- Take pride in the quality and presentation of food
- Basic to advanced knowledge of cooking and preparation of meals
- Thorough understanding of food service techniques and requirements
- Great management skills and a willingness and desire to work harmoniously with all staff members
- Ability to switch tasks quickly and often
Nice To Haves
- Associate’s Degree in culinary related field is preferred
Responsibilities
- Oversee daily operations of the kitchen
- Ensure the highest quality food products and service
- Prepare meals from standardized recipes in accordance with order in a timely and attractive manner
- Set up food service line and workstations with needed condiments
- Ensure all condiments and garnishes that are required are prepared and served with the appropriate foods
- Assist in recipe and menu development
- Coordinate prep for the following day’s menu
- Lead a pre-meal meeting with food servers to review detail of daily menu
- Assist with training of new kitchen employees
- Ensure an adequate number of culinary employees each shift and ensures absences are covered as to not allow coverage holes
- Assist with scheduling of employees within the department
- Assist with food ordering, monitoring inventory and creating the menu cycle
- Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated and that all perishables are labeled, dated, and stored properly
- Maintain kitchen cleanliness and food preparation according to state and local health department code requirements
- Keep food waste to a minimum by utilizing food storage and food recycling techniques
- Manage and supervise Sous Chefs, Cooks, Lead Cooks, Prep Cooks, and Utility Workers as needed
Benefits
- health
- dental
- vision
- retirement benefits
- short-term disability
- long-term disability
- paid time off
- DailyPay
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
