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Executive Chef

2 months ago

Thackerville, Oklahoma, United States Legends Hospitality Full time
About the Role

The Chef de Cuisine will be responsible for overseeing all culinary operations of the restaurant, including production, operation, and sanitation aspects of culinary and stewarding operations.

Key Responsibilities
  • Design and implement menus for the restaurant as established by the Executive Chef.
  • Provide recipes, training, and experience to all staff.
  • Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
  • Maintain excellent customer relations at all times.
  • Coordinate with other departments regarding menu implementation.
  • Schedule labor force and assign responsibilities for efficient use of equipment and personnel.
  • Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures.
  • Plan, manage, and monitor work, as well as hiring, communication, coaching staff, and building relationships.
  • Perform other related duties as assigned.
  • Position requires extensive knowledge of all kitchen equipment operations.
  • Ability to establish and maintain an effective working relationship with management, staff, and guests.
  • Support other culinary operations, including concessions, clubs, suites, etc., as needed.
Requirements
  • A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
  • Five (5) years of experience as a Chef de Cuisine with a minimum of three (3) years of experience in a high-volume full-service food operation.
  • Proven track record in improving kitchen efficiencies, quality, and relative costs.
  • Excellent leadership, financial analysis, team building, and communication skills/customer service.
  • Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HAACP.
  • Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment.
  • Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
  • Proficient in Microsoft Word, Excel, and PowerPoint.
  • Flexible to work extended hours due to business requirements, including nights, weekends, and holidays.
  • Open to providing incidental or short-term support to other facilities in the event of a business emergency.