Executive Chef
Executive Chef
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Prepares food to order according to recipe, procedures, quality and speed levels. Supervises kitchen personnel under the direction of the Executive Chef Team Leader.
Seeking highly energetic working Executive Chef Team Member &/or Leader! Experience within the food industry is a must and professional culinary training is required either through school or work experience.
ESSENTIAL DUTIES:
Qualifications include but are not limited to:
Fluency in English and familiarity with Italian
Creative presentation skills of food
Strong love of food and the food industry
Assist in development and implementation of seasonal menus
Retention of numerous clients individual specifications and needs
Excellent communication skill both written and verbal
Strong client and associate relationship skills
Help associates receive on-going training to understand customer expectations
Effective problem solving and conflict management skills
Can work under pressure and make sound decisions
Good personality and sense of humor
Strong organizer and leader
Multi-skilled in areas of the kitchen
Computer literate
Hands on management style
Extensive knowledge of food handling and sanitation standards and can maintain them in all areas of the kitchen
Can embody our core values of food service and safety and teach those values to our associates
Experience with purchasing, inventory control, and labor and food costs
Able to lead by example
Outstanding attention to detail
Supervise kitchen personnel under the direction of the Executive chef.
Ensure food items are prepared according to our standards of quality, consistency and time lines.
Maintain sanitation procedures and organization of work area.
Meet all health department standards for safe food handling.
Operate equipment safely determined by position.
Purchase various food products as par levels dictate.
Maintain food storage, receiving, rotating & stocking as par levels dictate.
Exhibit working knowledge of scheduling
Complete work schedules.
Requirements
JOB QUALIFICATIONS:
EXPERIENCE:
1) Minimum of 3-5 years as a Restaurant/BanquetChef in a high volume/multiple event banquet/conference facility.
2) Understanding of high volume operations.
KNOWLEDGE, SKILLS, AND ABILITY:
1) Ability to be self-starter.
2) Strong interpersonal skills.
3) Strong organizational skills.
PHYSICAL REQUIREMENTS:
100 % Stand or walk.
80% Interact verbally with other line position.
75% Work at Approx. 36" table/stove and reach in approx. 36 .
75% Reach (6 to overhead) bend, stoop and wipe.
60% Perform job at continuous high pace, under pressure, while maintaining quality & speed standards.
50% Lift and carry sacks, boxes, product up to 50 pounds from floor to above waist level, approx. 20 feet and sometimes involving stairs
Culinary Degree preferred.
Benefits
JOB QUALIFICATIONS: EXPERIENCE: 1) Minimum of 3-5 years as a Restaurant/BanquetChef in a high volume/multiple event banquet/conference facility. 2) Understanding of high volume operations. KNOWLEDGE, SKILLS, AND ABILITY: 1) Ability to be self-starter. 2) Strong interpersonal skills. 3) Strong organizational skills. PHYSICAL REQUIREMENTS: 100 % Stand or walk. 80% Interact verbally with other line position. 75% Work at Approx. 36" table/stove and reach in approx. 36 . 75% Reach (6 to overhead) bend, stoop and wipe. 60% Perform job at continuous high pace, under pressure, while maintaining quality & speed standards. 50% Lift and carry sacks, boxes, product up to 50 pounds from floor to above waist level, approx. 20 feet and sometimes involving stairs EDUCATION: Culinary Degree preferred.
Employment Type
Full Time
