Executive Chef Manager
4 days ago
The Executive Chef Manager is responsible for overseeing the culinary operations of the Lehigh Valley Culinary Center, ensuring that all food products meet the highest standards of quality and safety. This position requires a strong leader who can manage a team of culinary professionals, maintain a clean and organized kitchen environment, and implement efficient production processes.
Key Responsibilities- Team Management: Supervise and train a team of culinary staff to ensure they are meeting production standards and adhering to company policies.
- Culinary Operations: Oversee the preparation and presentation of all food products, ensuring that they meet the company's quality and safety standards.
- Inventory Management: Manage inventory levels, including ordering and receiving supplies, to ensure that the kitchen is always stocked with the necessary ingredients and equipment.
- Sanitation and Safety: Maintain a clean and organized kitchen environment, adhering to all health and safety regulations and protocols.
- Production Planning: Plan and coordinate production schedules to ensure that all food products are prepared and presented on time.
- Quality Control: Conduct regular quality control checks to ensure that all food products meet the company's quality and safety standards.
- Education: A college degree in culinary arts or a related field is preferred.
- Experience: A minimum of 3-5 years of experience in a high-volume food service management position is required.
- Certifications: ServSafe certification is required, and OSHA certification is preferred.
- Skills: Strong leadership and communication skills, ability to work in a fast-paced environment, and proficiency in Microsoft Office Suite.
The work environment is primarily in a kitchen setting, with moderate to loud noise levels. The position requires standing for most of the day, with occasional sitting, walking, and lifting up to 40 pounds. The employee must be able to multi-task and work in a team environment.
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