Summary:

The Executive Chef is responsible for all culinary operations of multiple restaurants with difficult to complex operations. This position directs and oversees the preparation and standards of all food, manages the culinary and commissary management staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Sr. Director of Operations, depending on local requirements.

Essential Functions:

•Supervises the day to day activities of culinary supervisory staff
•Works with Restaurant partners on menus and menu items, ensuring that they can be prepared properly and timely in the airport kitchens
•Ensures integrity of all aspects of food, i.e. taste, temperature, presentation, speed of production
•Promotes safety and sanitation, oversees inspection of products handling, establishes and maintains safe practices, and follows HACCP procedures
•Oversees the Commissary and serves as a primary contact with food vendors
•Prices and orders food and kitchen supplies
•Maintains effective cost control, by managing the food management inventory system
•Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies
•Ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards
•Identifies hiring, firing, advancement, development, promotion of culinary management staff
•Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Director of Operations
•Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality

Minimum Qualifications, Knowledge, Skills, and Work Environment:

•Requires post-secondary, culinary arts school or four-year university; brand certification a plus
•Requires a minimum of 5 years managerial or supervision experience in the culinary / food service
•Must be certified in Serve Safe Management certification course
•Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent
•Demonstrates organization and multi-project time/issue management
•Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals

To learn more about HMSHost and additional career opportunities, visit https://www.hmshost.com/.

Equal Opportunity Employer (EOE)
Minority/Female/Disabled/Veteran (M/F/D/V)
Drug Free Workplace (DFW)