Executive Chef

1 month ago

Anchorage, United States Risch Results Full time
Job DescriptionJob Description

JOB SUMMARY

The Executive Chef manages the successful operation of all culinary functions at the assigned remote camp(s) located on the North Slope of Alaska.

As a key leader of the food service and catering department, you will institute and monitor total quality control and quality assurance for all food and catering services at the camp. You will ensure that both front and back of the house daily operations run smoothly. This role entails menu planning, managing budgeting and food costing, inventory and ordering, and fostering employee training and growth.

Responsible for client relations and customer satisfaction.

This position will be working a rotational schedule of 3 weeks on /3 weeks off and 12-hour shifts at a remote camp in Alaska. Flights to/from Anchorage and to the job site will be paid by the company. Covered meals and lodging at the job site. Point of hire: Anchorage, AK.

REQUIRED QUALIFICATIONS

  • 5+ years of high-volume culinary management experience with at least 2 years of supervisory experience. A culinary degree preferred but not required.
  • Experience with online ordering and inventory management, food and labor costing, menu creation, and culinary catering production.
  • Excellent leadership and communication skills with the ability to maintain high culinary standards.
  • Strong coaching and employee development skills.
  • Strong financial acumen and experience managing a food service operations budget.
  • Current ServSafe certification.
  • Ability to obtain Certified Professional Food Managers certification.
  • Previous work experience in remote camps and/or offshore locations preferred.
  • Proficiency with MS Office
  • Valid driver’s license with a clean driving record.

Must be able to pass the Company’s pre-employment screening process, including drug screen, criminal background investigation, and post-offer physical.

ESSENTIAL FUNCTIONS

  • Oversee all aspects of culinary operations at the assigned camp/facility to maintain quality, consistency, and adherence to food safety standards.
  • Maintain a safe and healthy working environment ensuring a high degree of adherence to the DUS HSE and Quality Assurance programs, HACCP, and ServSafe procedures. Understand and follow all FDA food safety regulations.
  • Develop diverse and appealing menus that cater to the dietary needs and preferences of residents.
  • Responsible for purchasing, inventory, food cost analysis and food production forecasting.
  • Order food products, meat and supplies accurately and in a timely manner.
  • This position has general supervisory responsibility for direct and indirect reports and personnel-related decisions. This includes, but is not limited to staffing, scheduling, timekeeping, employee recognition, performance management, and disciplinary actions.
  • Provide technical training and expertise, coaching and leadership to the production team while working side by side in the operation as needed.
  • Plan, direct, and coordinate the Sous Chefs, Bakers and Cooks, in overall activities of the kitchen, serving area and dining hall for the camp; ensuring the highest level of quality and cleanliness to include the preparation and attractive/appealing presentation of food and beverage and the appearance of the dining hall.
  • Establish an effective leftover usage program.
  • Actively and consistently monitor, control, and track waste in production and other areas.
  • Maintain client and customer satisfaction and good public relations through effective communication and feedback that provides opportunity for improved operations. Interact with customers to obtain feedback on food quality, service, menu selection and sanitation; make adjustments accordingly.
  • Conduct weekly safety meetings with all members of the crew.
  • Prepare necessary reports and paperwork to ensure management is appraised of activities in the area and established goals are met.
  • Interact with camp and administrative staff to accomplish common goals in a timely manner.
  • Assure that all uniform regulations are being met.
  • Assure balanced inventories through proper storage and rotation of products are maintained.
  • Ensure constant availability of HACCP and safety materials and equipment for camp staff and enforce their use.
  • Promote DUS mission and Values. Cultivate a culture of excellence, collaboration, and innovation to drive performance and employee engagement.
  • Willing to perform hands-on work in the kitchen during busy times.
  • Willingness to perform other duties as required.

CORE COMPETENCIES

  • Commitment to Excellence: Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations
  • Corporate Values: Understand, embraces, and integrates DUS corporate values into everyday duties and responsibilities
  • Safety and Security: Promotes a safe work environment for co-workers and customers
  • Customer Service: Identifies and responds to current and future client needs by providing excellent service to internal and external customers
  • Teamwork: Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organization

JOB SPECIFIC COMPETENCIES

  • Have a passion for culinary arts and innovation.
  • Must have thorough knowledge of food preparation techniques.
  • Demonstrated ability to develop trust and build strong client relationships.
  • Demonstrated experience supervising a culinary team and exceptional human resource and supervisory/management skillset. Strong coaching and employee development skills.
  • Able to work independently and make sound business decisions within company guidelines.
  • Ability to manage multiple priorities.
  • Knowledgeable in compliance with food safety, sanitation, and overall workplace safety standards.

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