Corporate Executive chef

Oversees and is accountable for all menu development for all food outlets.
Schedules and coordinates the work of chefs, cooks, volunteers and other kitchen employees to assure that food preparation is safe, clean, appealing, and within budget
Approves the requisition of products and other necessary food supplies.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Establishes controls to minimize food and supply waste, as well as proper management of both purchased and donated foods and products.
Safeguards all food preparation employees and volunteers by implementing training to increase their knowledge about safety, sanitation and accident prevention.
Develops standard recipes and techniques for high quality food preparation and presentation, minimize food costs and maintaining portion control for all items served.
Develop health conscious nutritional plans and implement culturally appropriate nutrition strategies. Plans for meals must include diabetic, heart healthy, gluten free, vegetarian and low sodium.
Provide nutrition education and counseling to employees, volunteers, residents and guests.
Works with Director to prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to
help assure that financial goals are met.
Conducts meetings to keep culinary staff informed and educated.
Cooks or directly supervises the cooking of items that require skillful preparation.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and
payroll costs to achieve maximum profitability.
Interacts with mission leadership to assure that food production consistently exceeds the expectations of clients and guests.
Evaluates products to assure that quality, price and related goods are consistently met.
Develops procedures to enhance and measure quality; continually updates written procedures to reflect
state-of-the-art techniques, equipment and terminology.
Works with Food Service Manger to maintain a regular cleaning and maintenance schedule for all
kitchen areas and equipment.
Provides training, curriculum and professional development opportunities for culinary program, clients