Executive Chef

The Executive Chef III will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines.
 

Key Responsibilities:

• Plans regular and modified menus according to established guidelines
• Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures
• Performs other duties as assigned

Qualifications:

• A.S. or equivalent experience
• Three to five years of progressive culinary/kitchen management experience
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• Extensive catering experience a plus
• High volume, complex foodservice operations experience - highly desirable
• ServSafe certified – highly desirable