Job Type

Full-time

Description

Executive Chef- Corporate Dining Full time Position Benefits Eligible Schedule: Monday through Friday (weekends and holidays free) Salary: $95K-105K

Take the lead in a high-profile corporate dining environment where your culinary vision, leadership, and creativity can make a lasting impact. This Executive Chef role offers the rare opportunity to run an elevated food program while enjoying a Monday through Friday schedule with weekends and holidays free. You'll have the freedom to shape menus, develop your culinary team, and bring fresh ideas to both daily service and special events. Join a stable, family-owned company that values strong chefs, innovative thinking, and giving you the tools to make the operation your own.

The Executive Chef is responsible for managing all food services at a location. This individual will supervise and manage the kitchen staff. This position is accountable for menu development, purchasing, receiving, food production, customer service, catering, marketing and administrative duties.

Responsibilities

Comprehend and comply with all company rules, procedures and policies with regard to operations, marketing, accounting, purchasing, human resources and payroll.

Directly prepare food and supervise employees in the preparation and service of food.

Provide leadership, training and oversite for all unit activities to meet organizational and client objectives.

Train and manage kitchen personnel and supervise/coordinate all related culinary activities to include food safety standards and allergen training.

Weekly purchasing, monthly inventory management and accurate cash handling.

Establish presentation techniques and quality standards, plan and price menus

Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen

Oversee special catering events and may offer culinary instruction and/or demonstrates culinary techniques.

Administrative duties to include maintaining budgeted food cost and labor cost, ordering and weekly and monthly reporting.

Qualifications

Ideal candidates will possess a culinary degree or certification, and/or eight to ten years in a related position with comparable experience.

Possess required culinary expertise to execute the forecasting, preparation and safe storage of all regular and catering menu items.

Requires knowledge of the principles and practices within the food profession to include food safety, budget management and employee training and development.

Strong leadership, communication and organizational skills

Requires time management, ability to multi-task and problem solve, strong oral, reading and written communication skills.

Must be able to stand for extended periods of time.

Adhere to client and company protocols related workplace safety and sanitation standards.

Lifting and moving of food, food containers and other non-food items from floor position to no higher than one's own height.

Proficiency in MS Office

ServSafe and Allergen Awareness certifications required

Benefits Available for Full-Time Employees

• Medical, Dental & Vision
• Paid Time Off
• 401K Plan with Company Match
• Life & AD & D Insurance
• Short & Long-Term Disability

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