Executive Chef

Are you a hands-on, innovative leader, with hospitality experience? Do you enjoy working in a fast-paced team environment? Are you able to influence and embrace change by initiating creative solutions?

We are looking for an Executive Chef to join our team! An Executive Chef who can lead by example and has experience with high volume catering services.

The Executive Chef will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include breakfast, lunch, dinner, and special/catered events. The general responsibilities of the position include, but are not limited to, those listed below (under "Tasks"). These responsibilities may differ among accounts, depending on business necessities and client requirements.

This is a highly collaborative position that requires the ability to balance multiple tasks at one time, prioritize, work with diverse constituencies, and address competing priorities in a fast-paced environment.

Executive Chef Duties/ Responsibilities:

• Assure proper sanitation practices are followed by cleaning and sanitizing work stations and equipment. Must follow all Culinesse, client and regulatory and safety rules and procedures and attend trainings (sanitation, allergy trainings, etc.) as needed;
• Assure smooth kitchen operation by coordinating with related food and beverage departments;
• Control food costs by maintaining accurate records of all food ingredients used;
• Create new menus and see to their proper implementation;
• Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs;
• Direct supervision of day-to-day operation of all kitchen functions;
• Ensure preparation, plating and presentation standards are maintained;
• Orient employees to the department and providing training on job responsibilities;
• Prioritize and assign work, and conduct performance reviews;
• Recommend and implement procedural or production changes;
• May prepare food and serve customers at an a la carte station. Provides the highest quality of service to customers at all times;
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use;
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment;
• Reports all accidents and injuries in a timely manner;
• Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques;
• Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets;
• Advanced knife skills required;
• May use production software to enter pre- and post-production data software;
• May take inventory, and/or enter inventory into the production;
• May perform other duties and responsibilities as assigned.

Qualifications and Requirements:

• A high school diploma or equivalent;
• Four (4) or more years of related work experience;
• Must comply with any dress code requirements;
• Must be able to work nights, weekends and some holidays.

Competencies:

• Presents self in a highly professional manner to others and understands that honesty and ethics are essential;
• Ability to monitor or assess the performance of yourself, other individuals, or organization to make improvements or take corrective action;
• Ability to motivate, develop, and direct people as they work and identify best people for the job;
• Ability to manage one's own time and the time of others;
• Willingness to be open to learning and growing;
• Maturity of judgment and behavior;
• Maintains high standards for work areas and appearance;
• Maintains a positive attitude;
• Ability to communicate with clients, co-workers and other departments with professionalism and respect;
• Requires complete knowledge of kitchen equipment;

Physical Requirements:

• Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses;
• Significant walking or other means of mobility;
• Ability to work in a standing position for long periods of time (up to 8 hours);
• Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds.

Dependability: Job requires being reliable, responsible, and dependable, and fulfilling obligations.

Stress Tolerance: Job requires accepting criticism and dealing calmly and effectively with high-stress situations.

Leadership: Job requires a willingness to lead, take charge, and offer opinions and direction.

Self-Control: Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.