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Executive Chef | Luxury Residential | DMV Area
3 months ago
POSITION SUMMARY
Directs the overall culinary program for multiple restaurants, catering, and lounge venues in a luxury residential community. As the Executive Chef, will guide the team to consistently prepare and deliver memorable restaurant and catering experiences to our residents, family members, guests, and staff.
ESSENTIAL FUNCTIONS
Develops menus and restaurant concepts for a la carte and healthcare restaurants, resident and internal catering, special events, and holidays. Menus will draw inspiration from around the globe highlighting different cuisines, preparations, and ingredients with the goal of providing ever-changing options for our
residents regardless of which venue they choose to dine in.
Partners with pastry chef to develop desserts, breads, and pastries, displays, presentation standards, variety, and preparation appropriate for each venue and event.
Establishes, evaluates, and supports a 100% scratch approach to all food preparation.
Develops, evaluates, and implements an a la minute preparation standard for all a la carte menu items.
Directs and monitors food production to ensure high quality and variety meal preparation and presentation while minimizing food waste and ensures consistency to meet or exceed brand and regulatory standards.
Ensures adherence to safe food handling, proper personal hygiene, sanitation procedures, according to HACCP guidelines. Ensures compliance with all Health Dept., CMS and Ecosure sanitation and physical safety requirements.
Guides all food purchasing through multiple sources with a strong focus on supporting local producers and vendors while balancing the best quality and competitive pricing consistent with brand standards.
Maintains electronic recipe database and inventory platform with current recipes, recipe cost and nutritional data.
Provides mentorship and hands-on training to culinary team members through use of online ProChef training series via the LobsterInk, 360 Training and Relias.
Studies current industry trends and seeks ways to incorporate these into menus, presentation, and preparation of meals.
Maintains a positive relationship with residents and addresses concerns in a timely, professional manner.
Ensures team member schedules match volume demands and are consistent with Mather policies.
Responsible for timely and accurate documentation requirements including performance reviews, training logs, scheduling, invoice transmittals, recipes, cost data, nutritional analysis, physical inventory time, temperature, and chemical logs.
Monitors daily and weekly cleaning assignments and ensures proper use and cleaning of equipment and supplies.
In conjunction with Building Services and Director of Restaurants, prepares yearly capital equipment needs.
Meets all budget requirements, reviews financial performance monthly and provides commentary regarding variances to the Director of Restaurants and AVP, Restaurant Operations.
QUALIFICATIONS AND SKILLS
Required:
Culinary Arts Degree or Professional Chef Certification CEC or CIA ProChef 3
Ability to multi-task in a demanding environment and make independent decisions as needed.
Effective communication and leadership abilities.
7+ years progressive supervisory position in a high-quality, scratch multi-venue kitchen environment.
Ability to establish and maintain professional and positive relationships between kitchen, service staff and colleagues and influence performance and change through those relationships.
Current sanitation certification and any other federal, state, local required certification.
Computer skills including MS Office, SharePoint, online training platforms, recipe, and inventory control software, scheduling systems, web based purchasing platforms, sanitation dashboards, point of sale systems and e-mail.
Benefits:
Salary: $140,000 + 10% bonus eligibilty
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