Compensation $140,000-$150,000 10% BONUS
The Senior Executive Chef is responsible for directly supervising kitchen personnel. This role will supervisor and coordinate all related culinary activities.
Job Responsibilities
• Train and lead kitchen personnel.
• Estimate food consumption and requisition or purchase food.
• Select and develop recipes as well as standardize production recipes to ensure consistent quality.
• Establish presentation technique and quality standards.
• Plan and price menus.
• Ensure accurate equipment operation/maintenance
• Ensure accurate safety and sanitation in kitchen.
• You may cook selected items, no more than 20% of the time.
• You may coordinate special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
• Directly supervises kitchen personnel with responsibility for hiring, mentoring, performance reviews and initiating pay increases.
Note: job duties may change or new ones may be assigned without formal notice.
Qualifications
• 8 years of industry & culinary management experience
• Requires a bachelor's degree or equivalent experience
• The ability to lead in a diverse environment with focus on client and customer services is essential to success in this role.
• Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred.
• P&L accountability and/or contract-managed service experience is desirable.
In order to be considered for this role you MUST HAVE :
- Large event management experience
- Multi unit oversight
- Concept/menu development