Executive Chef Jobs in Phoenix, IL

About The Position

Requirements

• A degree in Culinary Arts and/or a minimum of three years' experience as an Executive Chef.
• Preferably overseeing large, fast-paced, multi-outlet kitchens.
• Advanced Sous Chef experience in a high-volume environment will be considered.
• Exceptional and diverse culinary skills: Menu Development, Banquet Planning, ability to provide expert-level knowledge in Recipe Development and create support material, i.e., recipe cards, descriptions, pictures.
• Team member who can ensure productivity and performance of staff and foster positive interaction with patrons.
• Strong leadership skills with the ability to manage a kitchen that services multiple outlets.
• Creative, current on food and industry trends.
• Ability to assist in the creation of PR/Marketing campaigns and budgets.

Nice To Haves

• Bi-lingual English and Spanish preferred.

Responsibilities

• Demonstrate positive leadership characteristics that inspire team members to meet and exceed standards.
• Recruit, hire, train, supervise, develop, schedule, coach and counsel culinary team members, to include but not limited to: Sous Chef, line cook, pantry cook, banquet cook, steward.
• Supervise the preparation and presentation of foods by all culinary personnel, overseeing that all the food items prepared and served are according to standards.
• Plan, create, cost and prepare regular menu, banquet menu, and daily special menu items.
• Perform accurate and timely monthly inventories. Investigate and resolve all variances while maintaining low inventory levels.
• Maintain the kitchen food and labor costs at or below budget percentages and controllable costs below budget. Set action plan to address overages.
• Responsible for ordering/interacting with vendors to order of all kitchen food and equipment.
• Provide a safe working environment by ensuring compliance with safety programs, Health Department requirements and job safety analysis.
• Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen.
• Inspect food outlets for proper storage, sanitation, security, neatness and rotation of inventory. Ensure utmost care with safe food handling practices.
• Stay updated with culinary trends and innovations, and introduce new dishes or cooking techniques to enhance the dining experience.
• Encourage experimentation and creativity within the kitchen team to keep the menu fresh and exciting.
• Collaborate with the hotel's event planning team to create customized menus for banquets, weddings, conferences, and other special events.
• Up to 500+ person events. Ensure smooth execution of large-scale food preparation and service during events.
• Establish relationships with suppliers and vendors to ensure the availability of high-quality ingredients at competitive prices.
• Negotiate contracts, place orders, and manage deliveries to maintain a consistent supply chain.