Executive Culinary Chef

Coury Hospitality LLC is seeking a skilled and experienced Executive Culinary Chef to join our team. The successful candidate will have the opportunity to work in a dynamic kitchen environment, preparing a wide variety of dishes for our guests.

Key Responsibilities:

• Prepare and cook food to meet production schedule using various cooking methods, including steaming, baking, boiling, frying, sous vide, broiling, and grilling.
• Pull required items in sufficient quantities to prep according to menu forecasts and prepare ingredients for cooking, including portioning, chopping, and storing food.
• Wash and peel fresh fruits and vegetables, weigh, measure, and mix ingredients, and prepare cold foods.
• Set up, clear, and break down work station as needed.
• Test foods to determine if they have been cooked sufficiently and monitor food quality while preparing food.
• Maintain a clean and sanitized kitchen area, including tables, hoods, tools, knives, and equipment.
• Complete HCCAP Logs for all hot holding and coolers/freezers daily.
• Keep areas neat, clean, and sanitized, and properly receive and store food after delivery within 1 hour of arrival.
• Enter invoices into receiving system as orders come in and report any maintenance problems or other problem areas to Supervisor as they occur.
• Follow company, safety, and sanitation policies and procedures and ensure compliance with these policies.

Requirements:

• Able to follow recipes and calculate amounts within recipes, and possess good, safe knife and equipment skills.
• Must be able to operate standard kitchen equipment, including blenders, slicers, grinders, choppers, mixers, ovens, grills, steamers, steam jacket kettles, fryers, and tilting skillets.
• Good reading and conversion skills are essential, as well as the ability to absorb a large amount of information in a short period of time.
• Able to use good judgment, initiative, and teamwork is necessary, and must be able to adapt to change, new situations, changes in staffing and procedures.
• Able to follow verbal and written instructions, maintain food quality no matter what the business and staffing level, and make decisions as needed to ensure quality guest service.
• Able to maintain regular attendance and be punctual in a complete uniform for any scheduled shift, and maintain effective working relationships with fellow employees.

Estimated Salary:$60,000 - $80,000 per year, depending on experience.

This is a salaried position with benefits, including health insurance, retirement plan, and paid time off.