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Executive Chef
2 months ago
As a seasoned Executive Chef, you will oversee kitchen operations, ensuring a safe and sanitary work environment for staff. Your expertise will drive menu planning, food preparation, and presentation, adhering to corporate guidelines and standards.
Key Responsibilities:- Develop and implement regular and modified menus, aligning with established guidelines.
- Follow standardized recipes, portioning, and presentation standards, utilizing daily production worksheets and waste log sheets.
- Taste completed meals to ensure quality and train kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation.
- Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas.
- Ensure kitchen staff adheres to schedules and maintains inventory of food and non-food supplies within established guidelines.
- Make decisions regarding leftover food products, adhering to company guidelines.
- Comply with federal, state, and local health and sanitation regulations, as evidenced through local health department and third-party audits.
- Follow facility, department, and company safety policies and procedures, including occurrence reporting.
- Participate in departmental meetings, staff development, and professional programs, as appropriate.
- A.S. or equivalent experience.
- Minimum of three to five years of progressive culinary/kitchen management experience, depending on formal degree or training.
- Extensive catering experience a plus.
- High volume, complex foodservice operations experience highly desirable.
- Institutional and batch cooking experiences.
- Hands-on chef experience a must.
- Comprehensive knowledge of food and catering trends, focusing on quality, production, sanitation, food cost controls, and presentation.
- Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet.
- ServSafe certified, highly desirable.