Executive Chef

7 days ago

Ashland, United States North Pacific Management Full time
Job DescriptionJob Description

Luna Cafe is looking for an experienced, self-motivated and dependable person to join our team as our Executive Chef. Job duties include (but are not limited to) leading the Luna Kitchen Team, developing menus, placing orders, managing food and labor costs, working the kitchen line when needed and any other tasks as assigned by the Director of Operation. Applicants must be flexible with scheduling and available to work all shifts of the week. If you are someone who is detail orientated and has a positive attitude, please apply today.

Position Description:
Executive Chef

Position Summary:
Responsible for coordinating, supervising and directing all aspects of food production, while maintaining profitable F&B operations and high quality products and service levels.

Essential Functions:
• Maintain quality of food product and ensure consistency in food delivery standards.
• Oversee all aspects of the daily operation of the kitchen and food production areas.
• Develop new menus as needed and oversee the implementation in a timely manner.
• Provide training for all kitchen staff and meet quality standards, establish and enforce food specifications, portion controls, and recipes.
• Schedule and coordinate labor within budgeted labor costs.
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Check food purchases for proper ordering, quality and price structure.
• Establish controls to minimize food and supply waste and theft.
• Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Control food and labor costs while maximizing guest satisfaction.
• Develop standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs.
• Keep management informed of F&B issues as they arise.
• Project annual food, labor and other costs.
• Attend food and beverage staff and management meetings.
• Coordinate all par stock levels; monitor and assess food portion size, visual appeal, taste and temperature of items served.
• Conduct staff performance reviews in a timely manner.
• Provide training and professional development opportunities for all kitchen staff.
• Review and approve weekly payroll.
• Recruit and select high quality staff.
• Coordinate and monitor all Loss Prevention in the kitchen area.
• Assist in the preparation of the annual food & beverage budget.
• Conduct self in a professional manner at all times.
• Maintain a safe working environment and immediately report all unsafe conditions.
• Maintain a good working relationship with all departments.
• Comply with all policies and procedures set forth by the property Employee Handbook.

Qualifications:
• Diploma/Degree in Culinary Arts or related discipline preferred
• Three to five years minimum experience as a Chef.
• Possession of government required licenses or certificates.
• Have computer literacy and be able to use databases, Word, Excel and Outlook.
• Able to read and employ math skills for following recipes.
• Exceptional communication skills, passionate, strategic and innovative.
• Self-confident, proactive, and able to prioritize and make effective decisions.
• Work any day of the week and any hour.
• Maintain a professional appearance at all times.

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