Executive Culinary Director
6 days ago
About the Role
The Executive Chef will be responsible for overseeing the daily operations of the kitchen, implementing production processes, menu planning, catering, managing food costs, labor costs, and ensuring a comprehensive understanding of HACCP. This position requires a leader who can motivate staff and continually improve performance.
Key Responsibilities
- Lead the Department
- Develop and implement menus for daily food service operations.
- Coach, train, and mentor culinary team members to enhance their skills and performance.
- Maintain compliance standards for meal service, food quality, and task performance.
- Conduct daily audits to ensure safety, sanitation, food quality, meal delivery, and quality standards are met.
- Collaborate
- Oversee managers in a diverse environment and establish effective client and resident relations.
- Establish and maintain good rapport and professional relationships with vendors, clients, and health officials.
- Maintain a courteous and effective working relationship with all departments, including interactions with team members and representatives of the kitchen/Back of House.
Requirements
- Bachelor's degree in Food Science, Nutrition, Culinary Arts, Hotel/Restaurant/Hospitality Management, or a related field (preferred).
- Certified Dietetic Manager Program (or state equivalent or degree equivalent) (preferred).
- Minimum 2-5 years of experience as an Executive Chef, Chef Supervisor, or equivalent level.
- Success, recognition, and achievement working in a fast-paced environment.
- Completion of Five Star executive chef certification program within 12 months of employment to maintain position.
Attention to Detail
- Successful execution of a consistent inventory resulting in the tracking of Cost of Goods and the management thereof.
- Implementation and upkeep of safety and sanitation standards within the Back of House and beyond, ensuring the highest level of safety standards for food, products, storage areas, and any other area that could impact the health and safety of guests, visitors, residents, vendors, or team members.
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