Culinary Operations Manager

4 days ago


Orchard Park, New York, United States Morrison Living Full time

Executive Chef Job Summary

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We are seeking an experienced Executive Chef to join our team at Morrison Living. As an Executive Chef, you will be responsible for leading our culinary operations, including menu planning, food preparation, and presentation.

You will also be responsible for managing our kitchen staff and ensuring that they have the necessary training and resources to perform their duties effectively.

We are looking for someone with a strong background in menu planning, food preparation, and presentation, as well as excellent leadership and communication skills.

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Responsibilities

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The following are some of the key responsibilities of the Executive Chef position:

  • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability.
  • Determines how food should be presented and create decorative food displays.
  • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients.
  • Seeks out sources for fresh food; monitors all produce and meat for freshness.
  • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
  • Research customer preferences and develops a menu which incorporates local foods and flavors.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • Demonstrate new cooking techniques and equipment to staff.
  • Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • Ensure compliance with federal, state, local and company health, safety, sanitation standards.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
  • Monitors the quality of raw and cooked food products to ensure that standards are met.
  • Follows and enforces food safety and sanitation guidelines.
  • Maintains purchasing, receiving and food storage standards.
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Requirements

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The following are some of the requirements for the Executive Chef position:

  • A.S. or equivalent experience.
  • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training.
  • Extensive catering experience a plus.
  • High volume, complex foodservice operations experience - highly desirable.
  • Institutional and batch cooking experiences.
  • Hands-on chefs experience a must.
  • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
  • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
  • Must be willing to participate in client satisfaction programs/activities.
  • ServSafe certified - highly desirable.
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Estimated Salary: $75,000 - $95,000 per year



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