Overview:

Executive Chef Managing to ensure quality control, supply management, kitchen management and consistency.

Responsibilities and Requirements:

• 10 years of progressive kitchen experience in a high-volume restaurant
• Culinary school degree preferred
• Possess strongly developed leadership and communication skills
• Self-motivated, dedicated team player with a positive attitude
• Flexible Availability, open to work AM & PM schedules

Qualifications and Education Requirements

• High school diploma or GED required.
• Must have an excellent understanding of professional cooking.
• Knowledgeable of safety, sanitation, and food handling procedures.
• Previous banquet experience required with at least 1 million a year.
• Fine dining experience and management preferred.
• Must be able to work well in stressful situations and maintain composure under pressure.
• Able to listen, understand clarify, and resolve concerns/issues raised by co-works and guests.
• Detail oriented and strong written/verbal communication required.
• Ability to work in a team environment.
• Must pass background check and drug screen.

Additional requirements

• Must have above average knife skills.
• Ability to troubleshoot recipes/menu items with little to no difficulty.

Physical requirements

• 10 years of progressive kitchen experience in a high-volume restaurant
• Possess strongly developed leadership and communication skills
• Self-motivated, dedicated team player with a positive attitude
• Flexible Availability, open to work AM & PM schedules

Disclaimer:

The job description is not an exhaustive list of all functions the employee may be required to perform. Valley Hospitality reserves the right to revise the job description at any time. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.