Description

Executive Chef

Reports to: Food & Beverage Manager & Director of Food & Beverage

At Hanna Brothers, we believe that “Great Food Brings People Together.”

As an emerging leader in the corporate event catering industry, Hanna Brothers is the company to join if you want a rewarding career packed with limitless opportunities. Our customers span Fortune 500 companies, the film industry, as well as disaster relief agencies to name a few. As a member of the Hanna Brothers team, you will be an integral part of taking care of our customers, which will enable us to deliver great food, to any crowd, anywhere.

Hanna Brothers is an innovative, high performing company that has recently grown to become of the largest food producers in middle Georgia. Our teammates are enthusiastic, committed to quality, and thrive on consistently delivering unparalleled results. Now is the time to join us and grow an exciting career within the food industry.

Job Summary:

The daily management of the Studio Café and the Catering’s Culinary Department, which provides and distributes all of the culinary needs for catered events and corporate accounts.

VISION OF SUCCESS:

Is an organized and resourceful leader who proactively manages all of the responsibilities of the kitchen. They accomplish this by working with their staff to provide difference making moments for guest’s form menu development to final execution. The cuisine provided is of exceptional quality and current with culinary and market trends and developed for both the on and off-premise catering environment. Is leader driven, and creates an environment of helping people reach their potential.

FUNCTION:

Development, management, and maintenance of operational, open book financial principles, and personnel policies, practices, and initiatives associated with the grown and success of catering’s off-premise kitchen.

Essential Job Functions:

Menu Development inclusive of:

• Seasonal offerings
• Specials Requests and themes
• Promotional menus
• Quarterly tastings for sales staff

Oversight includes:

Oversee development, implementation and maintenance of all standardized recipes, production standards and par levels.

Lead synergistic development and implementation of new industry leading menu items and concepts focusing on quality ingredients and cutting edge presentation in the environment of off-premise catering.

Develop and maintain consistent and comprehensive training sessions for off-premise and in house kitchen staff focusing on but not exclusive of:

• Off-site execution
• Sanitation
• Culinary Skills
• Organizational skills
• Professional conduct
• Employee Morale

Control and monitor kitchen labor and food costs through management of a team of Sous Chefs:

• Executive Sous Chef
• Sous Chef
• JR Sous Chef
• Pastry Chef
• Garde Manager
• Cooks & Prep

This will be done through Ongoing weekly production meetings and sales menu meetings, Effective communication and demonstration, Monitor, maintain, and improve integrity of food as dictated by Catering’s reputation as a industry leader in off premise catering and the following items:

• Maintain sanitary standards of the kitchen.
• Oversee daily production of the kitchen.
• Maintenance of kitchen facility and equipment.
• Work in conjunction with sales staff aiding in the development of menus and programs, which will facilitate the sales effort.
• Assistant in the operations of actual events as needed.
• Oversee inventory and procurement.
• Maintain food cost percentages at or below budget allocations
• Maintain vendor relationships
• Analyze and recommend new products.
• Work in a sales support capacity representing Catering’s at industry organizations, tastings, and networking events.
• Oversee and manage team of tasting chefs for in-house tastings to ensure not only consistency from table to event but to leverage the tasting as a sales tool.
• Help support Catering’s corporate goals though other duties as necessary.

Requirements

Required Knowledge, Skills and Abilities:

The comprehension and explanation of culinary, pastry, and equipment terms and definitions used in a commercial kitchen. An ability to demonstrate and re-enforce basic and advanced culinary skills. Carryout the primary culinary skills required of a volume shop focusing on off-premise catered events. The Executive Chef must have strong communication and organizational skills to manage and motivate a diverse and multilingual culinary staff. Must show competency in presentation and plating techniques for multi coursed off-premise events.

Education and Experience

• Minimum six (6) years of experience in a supervisory role as an Executive Chef of a staff of 20 or more employees.
• Extended experience and knowledge of banquet service. Off-premise catering experience preferred.
• Culinary Diploma
• Consideration of individual’s credentials and resume will be considered in lieu of educational background.
• Must be Servsafe Certified
• Continual Education and experiences as needed to continually develop the culinary program.

Meetings:

1. Weekly Management Meetings
2. Weekly Kitchen Meetings
3. Daily production Meetings
4. Monthly all Kitchen Staff Meetings

Department:

• Catering and The Studio Café

Oversees:

• All kitchen personnel

Budget Responsibilities:

• Food, Kitchen Salaries, Kitchen Supplies, and Smallwares.