EXECUTIVE CHEF

JOB RESPONSIBILITIES:

• Collaborate with Food & Beverage Director and develop all menus and menu standards to include:  Menu and menu descriptions, both simple and conversion recipes, menu item portion and cost sheets, plate descriptions and specifications, culinary definitions and pictures.
• Collaborate with the Food & Beverage Director to develop specifications sufficient to meet the needs of the operation and to include:  Fresh Meat, Fresh Fruits & Produce, Fresh Fish and Seafood, Fresh Poultry, Fresh Eggs, Dairy, Breads and Rolls, Desserts and Bakery, Coffee and Tea, Groceries and Frozen Foods.
• Works with Purchasing Manager and Warehouse Manager to assure all food items are properly ordered to specifications and par levels, received as purchased from purchase order, stored FIFO, priced and dated, requisitioned and received and stored in the production areas in accordance to policy and procedure.
• Conducts efficient and thorough period end food inventories ensuring that all pricing, unit costs and extensions are accurate.
• Train, supervise and work with all cook and culinary staff in order to prepare, cook and present all food and menu items according to standard recipes and plating specifications in order to create consistent quality food products and presentations.
• Assign, in detail, specific duties to all employees for efficient operation of the kitchen.  Visually inspects walk-ins and reach-ins daily for leftovers.  Use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items while keeping food cost in line.
• Maintains and monitors High Cost Inventory items while establishing par levels for all work stations.
• Schedules culinary, team cafeteria and stewarding staff so the proper coverage is maintained while monitoring daily time cards ensuring payroll costs are kept in line.
• Maintain and improve the overall Culinary operation.  Must be a liaison with all departments in the kitchen and all other departments.
• Ensures that the Production and Stewarding Departments maintain the standards set forth by the Local and State Health Department Codes.
• Hires, schedules, trains and evaluates Culinary, Team Cafeteria and Stewarding staff in accordance with personnel guidelines.
• Directly communicates with Culinary, Team Cafeteria and Stewarding staff on daily needs, requirements and expectations.
• Performs all other duties assigned.
• Promotes outstanding customer relations.

EDUCATION:   Graduate from Culinary School preferred.  TIPS Certified Serve Safe Manager Certification

EXPERIENCE: Six (6) to eight (8) years in food preparation

Other:

• Able to lift and carry 50 lbs. frequently.
• Able to stand and walk for 6-8 hours.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.