Executive Chef

The Executive Chef is responsible for ensuring excellent guest service, developing and preparing food products, and maintaining a safe and sanitary work environment. The Executive Chef will also supervise culinary staff, plan and assign work, and evaluate performance.

Requirements

• Bachelor's degree with major concentration in food preparation, management, nutrition or related field and five years related experience
• Culinary degree and minimum of two years related experience
• Knowledge of chemicals for cleaning and sanitizing
• Knowledge of proper storage of products (both chemicals and food products)
• Knowledge of proper methods of cleaning and maintaining equipment
• Knowledge of and ability to apply food safety regulations
• Advanced cooking knowledge
• Advanced knowledge on use of kitchen equipment
• Skill in basic math addition, subtraction, multiplication, division and fractions
• Skill in developing and maintaining positive relationships with external and internal guests
• Skilled in menu planning
• Skilled in cost of goods and labor controls
• Skilled in operating kitchen equipment
• Ability to read and interpret documents (Such as P&L statements)
• Ability to define problems, collect data, establish facts and draw valid conclusions
• Ability to interpret instructions in mathematical or diagram form
• Ability to develop, read and interpret recipes
• Ability to write and follow oral and written directions
• Ability to stand and walk for extended periods of time
• Ability to lift/move up to 75 pounds (such as cases of product to and from storage)

Benefits

• Health insurance
• Dental insurance
• Vision insurance
• 401k matching
• Paid time off
• Retirement plan
• Life insurance