Executive Chef

7 days ago

Minneapolis, Minnesota, United States Otgexp Full time
{"Role and Responsibilities": "

The OTG Chef is a key member of the culinary team who collectively makes key strategic and operational decisions in their restaurant. The Chef ensures the smooth running of the kitchen, maintaining the OTG level quality of product and service to all guests.

The Chef will take full responsibility the restaurant, under the guidance of the executive chef and or general manager. Leading, training and disciplining crewmembers, while working as a team with the other Chefs in your terminal. Will always work in support of the company and the culinary team in order to foster a great work environment for all crewmembers.

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Responsibilities:
  • \t
  • Prepare in accordance with highest quality standards and ensure that all ingredients meet company specifications. \t
  • Responsible for 100 % Guest satisfaction \t
  • Lead all menu planning and implementation; with input from various sources \t
  • Ensure food standards and presentation are maintained and always improved \t
  • Organize food production in a cost effective and hygienic manner \t
  • Maintain inventory: order, receive and account for all food products and purchases \t
  • Accountable for leading the recruitment, training and proper discipline of all kitchen staff \t
  • Find methods of reducing costs without affecting the level of service or product received by the guests \t
  • Responsible for providing coaching and development for all back of the house crewmembers and sous chefs \t
  • Accountable for maintaining and monitoring proper food handling procedures \t
  • Accountable for knowing and understanding the crewmember handbook and CBA and communicate the OTG policies and procedures with consistency \t
  • Attend and/or lead meetings when designated to do so or as needed \t
  • Responsible for achieving both Food & Labor Cost Goals \t
  • Accountable for maintaining and teaching OTG, state and local standards of sanitation \t
  • Ensure and teach OTG and Airport standards of security
Qualifications and Education Requirements

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Education:

Degree from an accredited culinary institution preferred

Qualifications:

Minimum of 3-5 years in a kitchen leadership role of a fresh food, chef/high quality driven restaurant or luxury hotel. Working knowledge of mathematics for recipes, ordering, and financial research purposes Ability to dictate responsibility, pay attention to detail, handle multiple tasks Strong creative food skills coupled with the desire and ability to teach Must possess excellent organizational and administrative skills, interpersonal skills and leadership skills. Working knowledge of computers and basic software

"}

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