POSITION OVERVIEW
The Corporate Executive Chef must work well under pressure, have previous management experience, and be excited to join a team to not only maintain our standards of quality and guest satisfaction but will propel our brand and our business to new heights. This position is accountable for the company’s performance and requires strong organizational and communication skills to drive our commitment to excellent guest service and high-quality dining. Overall responsibilities include team leadership and motivation, financial management, guest satisfaction, delegation of additional administrative tasks. Ideal candidates will have a well-developed knowledge of service standards and organic cuisine.
WORK HOURS
This role is required to work a minimum of 45-50 hours per week. They must be able to work flexible scheduled shifts based on business needs. Scheduling can include nights and weekends depending on events and functions. Some travel may be required.
RESPONSIBILITIES & DUTIES include but are not limited to
- R & D as directed.
- Oversee culinary operations for all venues and catering services.
- Team leadership and staffing; recruit, hire, and onboard culinary staff to meet operational needs.
- Establish and maintain optimal staffing levels across all locations and services.
- Provide initial and ongoing training and education programs for culinary staff.
- Conduct monthly one-on-one meetings with direct reports to review performance, goals, and development.
- Financial Management; monitor and control food and labor costs to align with budgetary goals.
- Collaborate with the purchasing team to ensure cost-effective and quality sourcing.
- Implement and track food cost and labor efficiency strategies.
- Ensure management accurately and consistently reports monthly inventory in MarginEdge.
- Will lead and mentor kitchen staff, ensure proper training, and maintain high standards of food preparation and presentation.
- Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
- Achieve company objectives in service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
- Follow recipe guidelines as set down by the Culinary Development Team.
- Will maintain the highest standards of food quality and freshness.
- Will monitor and maintain high standards of food quality and presentation so as to maintain a consistent and uniform quality level.
- Will be thoroughly familiar with menu items including proper pronunciations of ingredients and preparation required.
- Will maintain physical workspace to highest standards of cleanliness, including familiarity with all local, state and federal health codes and laws pertaining to kitchen area and to food storage and preparation.
- Will represent the company to all customers, purveyors, writers and others in a positive manner.
- Will oversee the procurement of ingredients and supplies, manage inventory levels, and implement strategies to optimize food costs and minimize waste.
- Will attend all scheduled staff meetings as required.
QUALIFICATIONS
- Previous experience of at least 10 years leading a full-service, high-quality , fast pace kitchen.
- Must have 5 years managing kitchen restaurant operations
- Solid understanding of Whole 30, Paleo, Vegan and Vegetarian Cooking Methodologies.
- Demonstrated high level of proficiency in all aspects of food preparation and menu development.
- Demonstrated high level of proficiency in all aspects of staff relations and training.
- Demonstrated high level of proficiency in all aspects of budget development and ability to meet financial goals.
- Able to be focused and decisive in fast-paced situations.
- Good physical condition in order to lift moderate weights, move quickly and remain on feet for prolonged long periods of time.
- A sincere desire to provide utmost quality service.
- Must be keen with attention to detail.
- Possess a valid Health Department Food Handlers Card and Active Managerial Credentials.
- Current knowledge of trends in the restaurant industry
- In-depth knowledge of federal, state and local food handling regulations
- Comfortable training, directing and supervising kitchen staff
- Exceptional leadership skills, including motivation and goal-setting
- Excellent communication and interpersonal skills
- Time management and organization
Work schedule
- Monday to Friday
- Weekend availability
- 10 hour shift
- 12 hour shift
- 8 hour shift
- Holidays
- On call
- Day shift
- Other
- Night shift
Benefits
- Flexible schedule
- Paid time off
- Health insurance
- Dental insurance
- Vision insurance
- Life insurance
- Employee discount