Executive Chef

The Chef Manager is responsible for overseeing the overall operations of the kitchen, ensuring that all food is prepared and served to the highest standards. This includes managing staff, maintaining budgets, and ensuring compliance with health and safety regulations.

• Manage production requirements, following recipes and safe food handling principles.
• Lead and develop a high-performing team to meet production standards.
• Coordinate cooking, prepping, and other kitchen activities according to production schedules.
• Perform temperature checks to ensure food is held and prepared at correct temperatures.
• Maintain sanitation logs and implement cleaning schedules for all kitchen areas and equipment.
• Complete and submit weekly payroll accurately and efficiently.
• Conduct weekly kitchen meetings to ensure all staff are aware of production schedules and expectations.

• College or culinary degree preferred.
• Food Safety Certification (ServSafe) required.
• OSHA Certification preferred but not required.
• Proficiency in Microsoft Office Suite and ability to learn new software programs.
• Minimum 3-5 years of high-volume food service management experience.

The work environment is primarily in a kitchen setting with moderate to loud noise levels. The position may require extended hours, including evenings and weekends, and occasional travel to other work sites.