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Executive Chef

2 months ago

Hammond, United States Cheap Andy's Full time
Job DescriptionJob DescriptionBenefits:
  • 401(k) matching
  • Competitive salary
  • Health insurance
  • Paid time off

Job Description: We are looking for a motivated Executive Chef to join our team In this role, you will be responsible for the comprehensive management of kitchen operations, including overseeing service, food preparation, inventory management, and facility maintenance.
The ideal candidate is a proven leader with significant supervisory experience and a background in high-volume cooking environments. You should possess strong mentoring abilities, fostering the growth and development of junior kitchen staff through hands-on guidance.
Passionate about culinary excellence, you are committed to surpassing quality standards to deliver unforgettable dining experiences. Adaptability is key as you juggle multiple tasks while fostering a collaborative and positive team environment.
A valid ServeSafe or Food Handlers certification is required to ensure compliance with food safety regulations.

Responsibilities:

Prepare and cook foods of all types, either on a regular basis or for special guests or functions
Manage day-to-day staffing requirements an scheduling, including planning and assigning work and establishing performance and development goals for team members
Educate and train all team members in compliance with federal, state, and local laws and safety regulations
Monitor budget and control expenses with a focus on food, supplies, and labor costs
Check the quality of raw and cooked food products to ensure that standards are met
Achieve and maintain company and brand standards for quality and guest satisfaction
Ensure security and proper storage of food and beverage products, inventory, and equipment and replenish supplies in a timely and efficient manner while minimizing waste
Menu Design: Create a unique and enticing menu that showcases your creativity and culinary expertise
Kitchen Operations: Lead kitchen staff, ensuring smooth operations, quality control, and timely service
Hiring and Training: Recruit, train, and develop kitchen staff to maintain high standards of food preparation and safety.
Cost Management: Optimize the cost of goods through effective ordering, inventory management, and pricing strategies.
Vendor Relationships: Establish and maintain strong relationships with suppliers to secure high-quality ingredients at the best prices.
Reporting: Collaborate with the General Manager to report on kitchen performance, budget adherence, and other key metrics.

Qualifications:

Proven experience in menu design, kitchen management, and staff supervision.
Strong skills in cost control, order sheet management, inventory, and pricing strategies.
Strong leadership abilities to guide and motivate the kitchen team.
Some college and/or advanced training in food and beverage management plus 4 years of related experience, including supervisory experience; or an equivalent combination of education and experience
ServeSafe or Food Handlers certification, or willingness to obtain
Must have knowledge of food service regulations
Must be organized, skilled with time management, and efficient in hot and cold line production
Must be able to stand for 8+ hours per shift in an environment with extreme temperatures
Skilled with the use of hand tools or machines needed for the position
Able to lift, carry, or pull objects that may be heavy