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POSITION: Executive Chef

DEPARTMENT: Food & Beverage

FLSA STATUS: Exempt

Essential Duties and Responsibilities

• Research and develop of menu items to keep pace with industry trends, local and seasonal ingredients to support restaurant and concession business.
• Inspect recipe compliance and quality control are met throughout the production process.
• Maintain health department score of 90 or above and SAVOR'S 3rd party audit score of 95 or above.
• Create the production schedule to meet business demands.
• Manage department budget to meet and exceed labor and cost of good expenditures.
• Maintains an active role in local hospitality community and professional associations.
• Fiduciary responsibility to operate at peak efficiencies maximizing labor cost of goods and supplies.
• Maintaining all kitchen equipment cleanliness and annual maintenance.
• Continually manage, monitor, and seek labor efficiencies to reduce costs, improve product output and enhance overall guess experience.
• Hiring and Training of all kitchen and stewarding staff to in clued "Serve safe" and any Health department regulations.
• Maintain and manage culinary and stewarding personnel to meet labor and production objectives. Ordering, receiving, and preparing all food items.
• Maintaining food costs and budget goals.
• Produce required product according to Banquet Event Orders for each event.
• Develop proposals for potential clients, to include tastings on larger plated events.
• Entertain prospective clients through Chef's tables.
• Maintains an active role in local hospitality community and professional associations.
• Develop creative menus with food presentations and maintain a quality product.

Supervisory Responsibilities

Carries out supervisory responsibilities in accordance with all Legends policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

• Must have a High School Diploma or GED.
• Minimum of 8 years of culinary experience in high volume facility producing meals for large events.

Skills and Abilities

• Must maintain local Health Codes and sanitation HACCP.
• Excellent organizational and planning skills.
• Excellent communication and interpersonal skills.
• Strong customer service orientation.
• Ability to work with limited supervision.
• Ability to interact with all levels of staff including management.
• Ability to work irregular hours as dictated by the event schedule, including nights, weekends, and holidays.

LICENSES & CERTIFICATIONS

• Serve-safe certified/Food Handlers Certificate

COMPENSATION

Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

Range: $110k-$115k

WORKING CONDITIONS

Location: On Site

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

NOTE:

The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.