Potential business opportunity: We are seeking experienced (Bilingual English/Spanish preferred) Executive Chef II candidates for a Tier 2 Convention Center in the Anaheim vicinity.
Principal Function: An Executive Chef I is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs who are directly below them in the culinary chain of command. The Executive Chef I will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef I may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
Please answer the following questions when applying: 1) Do you have the requisite experience in a Tier 2 Convention Center? 2) Are you bilingual English/Spanish (read, write, speak)? 3) What are your salary requirements? Essential Responsibilities:
- Lead the Culinary Management Team to manage all aspects of Food Preparation, Product Handling, Equipment Utilization and Food Safety.
- Analyze Business Volume and Product Usage Daily.
- Participate in the Development and Implementation of Business Strategies.
- Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example.
Skills & Requirements Qualifications: Required:
- Minimum of 10 years in a culinary leadership position with increasing levels of responsibility.
- Minimum of 5 years leading a culinary operation with at least 5 revenue centers.
- Minimum of 3 years leading a culinary operation with annual revenues in excess of $10mm.
- Ability to promote and participate in a team environment.
- Ability to understand written and oral direction and to communicate same with others.
- AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification.
Preferred:
- Bilingual Spanish strongly preferred.
- BA/BS Business or Hospitality Degree from an accredited college or university.
- ACF Certified Executive Chef I or ACF Certified Culinary Administrator
Other requirements include but are not limited to:
Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment.
Hours are often extended or irregular to include nights, weekends and holidays.
Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days.
