Executive Culinary Leader

The Executive Culinary Leader is responsible for the overall operations of the kitchen area, including cost and budget maintenance, staff hiring, product purchasing, and training on food preparation and kitchen safety techniques.

The Chef/Manager ensures that the company's standards are upheld, including quality, sanitation, and timeliness. They also manage and cultivate the team to perform up to management's standards.

Key Responsibilities:

• Assist the Director in managing production requirements following recipes and safe food handling principles.
• Manage and cultivate the team to perform up to management's standards.
• Coordinate cooking, prepping, and other kitchen activities according to the production schedule.
• Perform temperature checks during production to ensure food is held and prepared at correct temperatures.
• Maintain all logs and follow sanitation requirements.
• Complete and submit weekly payroll accurately and efficiently.
• Assist with production in the cold pantry station when applicable.
• Conduct weekly kitchen meetings attended by all kitchen personnel.

Additional Responsibilities:

• Perform additional duties as assigned by management.

Requirements:

• College or Culinary degree preferred.
• Food Management Professional preferred.
• ServSafe Certification required.
• OSHA Certification preferred but not required.
• Ability to learn new software programs.
• Minimum 3-5 years of high-volume food service management experience required.