Executive Chef

• Responsible for managing/overseeing all production, operation and sanitation aspects of all culinary and stewarding operations throughout property
• Oversees all culinary employees to achieve budgetary, food quality and customer service expectations
• Creates/develops recipes, dishes, etc. and any additional requirements of the property
• Manages the hiring, scheduling, training, mentoring and disciplinary action, if required, for all employees
• Must have the ability to make effective use of available resources, including time, labor and materials, and adjust methodologies to maximize productivity
• Assists in ensuring schedules are complete based on a forecast
• Regular quality assurance and quality control inspections in order to maintain cleanliness of all back of the house areas
• keeps equipment in proper working order
• Maintain food, labor and other expenses at budgeted levels
• Must communicate and work closely with General Manager and Regional Executive Chef
• Maintain a consistent high level of food quality kitchen productivity, and line of supply
• Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas
• Cross-train those within your department while encouraging, reinforcing and supporting your peers and team
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity
• Other duties as assigned

• Must be at least 18 years of age
• Minimum seven (7) years of experience as an Executive Chef in a high volume food industry
• Bachelor’s degree in hotel/restaurant management preferred
• Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays
• Must be able to work in a team environment
• Proven track record in improving kitchen efficiencies, quality and relative costs
• Must have excellent leadership, financial analysis, team building and communication skills/customer service
• Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
• Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly
• Must be proficient on Microsoft Word, Excel, and PowerPoint
• Must be flexible to work extended hours due to business requirements including nights, weekends and holidays
• Must be open to providing incidental or short-term support to other facilities in the event of a business emergency
• Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training

medical, dental, vision, life and disability insurance, paid vacation, and 401k plan