Executive Chef

Accountable for overall success of the daily kitchen operations, leading the staff and managing all food related functions, ensuring a consistent, high quality product is produced.

Requirements

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
• Lead kitchen management team, provide direction for all day-to-day operations, and supervise activities of cooks and workers engaged in food preparation.
• Develop and implement guidelines and control procedures for purchasing and receiving areas, establish goals including performance goals, budget goals, team goals, etc.
• Provide direction for menu development, monitor the quality of raw and cooked food products, and determine how food should be presented, and create decorative food displays.
• Ensure compliance with food handling and sanitation standards, maintain purchasing, receiving and food storage standards, and prepares and cooks foods of all types.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention, improves service by communicating and assisting individuals to understand guest needs, and responds to and handles guest problems and complaints.

Benefits

• Tuition Reimbursement
• Relocation Assistance
• 401k Matching