Executive Chef

5 days ago

Cleveland, Ohio, United States OuterTalent Recruiting Full time
Job Summary

We are seeking a highly skilled and experienced Executive Chef to lead our culinary team at OuterTalent Recruiting. As a key member of our management team, you will be responsible for overseeing the daily operations of our kitchen, ensuring the highest quality of food preparation and presentation, and maintaining a clean and safe working environment.

Key Responsibilities
  • Food Preparation and Presentation: Supervise the preparation and presentation of all menu items, adhering to established recipes and standards.
  • Menu Planning and Inventory Management: Assist in planning meals and menus for the restaurant and catered events, following brand or local menu guidelines. Establish inventory procedures and timeframes, determining minimum and maximum stock levels for food, materials, and kitchen equipment.
  • Staff Management: Recommend and initiate staffing actions, including salary adjustments and disciplinary measures, in accordance with company policies. Ensure staff is properly trained and equipped to perform their job functions effectively.
  • Guest Experience: Occasionally prepare meals or set up and replenish buffets to support the smooth operation of food and beverage services.
  • Responsible Business Practices: Manage daily kitchen operations, communicate goals, and assign/prioritize tasks. Enforce policies and procedures, ensuring security and proper storage of food, kitchen inventory, and equipment.
  • Accountability: Supervise kitchen employees in a small to medium full-service hotel. Manage one or two food and beverage outlets, along with catering and banquet facilities. Oversee operations for service to less than 500 people.
Requirements and Qualifications
  • Certifications: Degree or certificate in culinary arts, or equivalent combination of education and culinary/kitchen operations experience; and alcohol awareness certification and/or a food service permit or valid health/food handler card as mandated by local or state regulations preferred.
  • Communication Skills: Regularly interact with guests, employees, and third parties, reflecting positively on the hotel, brand, and company.
  • Reading and Writing: Frequently used for paperwork, management reports, inventory management, and instructions.
  • Mathematical Skills: Regularly apply basic math, budgeting, profit/loss concepts, percentages, and variances.
  • Problem-solving and Organizational Skills: Often used for problem-solving, reasoning, motivating, and training.
  • Certifications: Alcohol awareness certification and/or a food service permit or valid health/food handler card as mandated by local or state regulations preferred.
  • Work Schedule: May include nights, weekends, and/or holidays.

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