What are the responsibilities and job description for the Executive Chef position at Flying Food Group?
Job Description
We are seeking an experienced Executive Chef who will be responsible of the hot food production at our EWR facility.
Essential Functions
Other responsibilities and duties will include, but not be limited to:
Skills and Qualifications
Management Responsibility
This position has managerial responsibilities.
Work Environment
This job operates on the floor 80% and in office 20% routinely use standard office equipment.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to sit for long periods of time; and reach with hands and arms.
Position Type/Expected Hours of Work
This is a full-time exempt position in a 24/7/365 work environment.
Flexibility with weekdays, evenings and weekend required.
Travel
10%
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
We are seeking an experienced Executive Chef who will be responsible of the hot food production at our EWR facility.
Essential Functions
- Manage and direct hot food & cold production, production yields, meal quality and taste according to customer specifications.
- Ensure food quantities are met daily for meal processing and packing; ensure no shortages occur.
- Ensure controls are in place to manage food costs and report waste. Manage rotation of produced cold and hot meals to minimize waste.
- Manage productivity in the department to identify & measure improvement.
- Ensure compliance with all “Good Manufacturing Processes” in a food processing environment.
- Manage processes that meet corporate and customer quality assurance requirements.
- Manage production schedules and processes to minimize overtime.
- Manage work force accountability and ensure employees have tools needed for production.
- Ensure FDA and USDA standards requirements are documented, and compliance is maintained.
- Train and Develop Sous Chef & Supervisors and employees.
- Ensure HACCP standards are followed, and documentation compliance is verified.
- Monitor processing procedures to ensure compliance with quality standards.
- Ensure portion control is accurately measured and managed by supervisors and employees.
- Plan daily employee meals & celebrations meal when requested.
- Plan & schedule chef tables per airline requirements.
- Work closely with purchasing dept & account managers.
- Respond timely to internal and external customers.
- Ensure inventory is done prior to requisition to reduce waste.
- Schedule managers, sous chef, and supervisor in food dept.
- Own your job and responsibilities.
- Analyze and interpret numerical data and perform basic financial analysis.
- Ensure compliance with Corporate Foodservice Standards.
- Participates in continuous improvement efforts and identify areas for improvement.
- Work with other managers.
- Other duties may be assigned.
Other responsibilities and duties will include, but not be limited to:
- Knowledge of internal policies and procedures
- Competent to work independently within area of expertise.
- Ability to solve quality related problems.
- Ability to deal with a variety of compliance situations and implement continuous improvement.
- Knows and follows all safety requirements; strives to maintain a safe work environment.
- Effectively gives and receives feedback; willingly asks questions and seeks direction, as needed.
- Must be able to function within a team environment.
- Good leadership skills to motivate and train team members.
Skills and Qualifications
- Minimum of a B.A./B.S. degree or an equivalent combination of education and experience
- Food Service experience a minimum of 4-5 years.
- HACCP Certified Serv safe certificate.
- Knowledge of Food Industry quality, sanitation standards and requirements
- Candidate bilingual in English and Spanish a plus
- Excellent written and verbal communication skills
Management Responsibility
This position has managerial responsibilities.
Work Environment
This job operates on the floor 80% and in office 20% routinely use standard office equipment.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to sit for long periods of time; and reach with hands and arms.
Position Type/Expected Hours of Work
This is a full-time exempt position in a 24/7/365 work environment.
Flexibility with weekdays, evenings and weekend required.
Travel
10%
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
