Executive Chef

• Responsible for overall management of Restaurant, including scheduling cooks, supervising activities of cooks, coordinate and actively participate in event operations and monitor food and labor cost
• Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items
• Reads and employs math skills for recipes
• Approves requisitions for supplies and food items for production on work station
• Participates in production of all food items necessary for operation
• Hires, trains and supervises kitchen staff in the proper preparation of menu items, equipment and safety measures
• Evaluate performance, give guidance and discipline as necessary to produce quality products
• Monitors to ensure proper receiving, storage, and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating and placing items in proper containers to ensure products freshness
• Assigns in detail, specific duties to all associates under supervision of Restaurant Executive Chef for efficient operation of kitchen and service
• Writes, costs, tests, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures same are being followed
• Adheres to and enforces inventory and labor control measures
• performs inventory counts as requested
• Ability to coach, train and develop efficient and successful team
• Ensures all workstations, storerooms and dining areas remain clean, sanitized, safe and in proper working order at all times

• High School diploma or GED
• Associate degree in Food and Beverage preferred
• Minimum eight (8) years in BOH restaurant environment
• Minimum five (5) years of BOH management experience in a high-volume restaurant environment
• 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 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
• Ability to remain on feet for entire length of shift
• Ability to lift/move/maneuver up to 50 lbs.
• Constant standing, walking, bending, reaching and repetitive motions

medical, dental, vision, life and disability insurance, paid vacation, and 401k plan