Executive Chef

• Directing and administering the planning, preparation, production and control of all culinary operations in the restaurant
• Managing/overseeing all production, operation and sanitation aspects of all culinary and stewarding operations throughout property
• Oversees all culinary employees to achieve budgetary, food quality and customer service expectations
• Creates/develops recipes, dishes, etc. and any additional requirements of the property
• Manages the hiring, scheduling, training, mentoring and disciplinary action, if required, for all employees
• Must have the ability to make effective use of available resources, including time, labor and materials, and adjust methodologies to maximize productivity
• Assists in ensuring schedules are complete based on a forecast
• Regular quality assurance and quality control inspections in order to maintain cleanliness of all back of the house areas
• keeps equipment in proper working order
• Maintain food, labor and other expenses at budgeted levels
• Must communicate and work closely with General Manager and Regional Executive Chef
• Maintain a consistent high level of food quality kitchen productivity, and line of supply
• Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas
• Cross-train those within your department while encouraging, reinforcing and supporting your peers and team
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity

• Must be at least 18 years of age
• Minimum seven (7) years of experience as an Executive Chef in a high volume food industry
• Bachelor’s degree in hotel/restaurant management preferred
• Thorough knowledge of hot, cold food and pastry preparation
• Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates and leaders
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
• Ability to perform duties in confined spaces
• Ability to perform duties within extreme temperature ranges

Generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan