Executive Chef Job at KemperSports (Burbank)

Job Description

Responsible for all food and pastry production including that used for restaurants, banquet functions and other outlets. Develops menus, food purchase specifications and recipes. Supervises production staff. Develops and monitors food and labor budget for the department. Maintains highest food quality and sanitation standards.

Job Responsibility

Plan menus and assist with menu pricing taking into consideration customer needs, marketing conditions, popularity of various dishes, holidays, costs, and a wide variety of other factors
Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food production is economical and technically correct
Develop recipes and techniques for food preparation and presentation, which help to assure consistently high quality and to minimize food costs. Exercise portion control over all items served
Approve the requisition of products and other necessary food supplies
Ensure sanitation and cleanliness standards are maintained throughout the kitchen areas at all times
Establish controls and monitor kitchen activities to minimize food and supply waste and theft
Train food preparation employees regarding safety, sanitation and accident prevention principles
Prepare all necessary data for the budget
project annual food and labor costs. Monitor actual financial results and take corrective action where necessary to help assure that financial goals are met
Consult with the banquet committee about food production aspects of special events being planned
Cook or directly supervise the cooking of items that require skillful preparation
Evaluate raw food products and monitor the quality of prepared foods to assure that applicable standards are consistently attained
Plan and manage the employee meal program
Manage employment activities for kitchen staff members, including but not limited to, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination, etc
Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations
Assure the efficient and timely submission of all required operational, financial, budgetary and related reports
Perform other duties as appropriate

Requirements

College degree preferred
3 years culinary experience, supervisory and/or management experience, preferably in the golf industry
State certified and/or Serve Safe certified
Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management
Demonstrated quality written, verbal, and interpersonal communication skills
Ability to analyze and solve problems
efficiently handle multiple duties under pressure with minimal supervision
work flexible hours as required including nights/weekends
Positive attitude, professional manner and appearance in all situations

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