FT Exec Chef

  • Ensure budgeted food percentages are achieved through effective control measures including portion controls, kitchen timing, food inventory rotation, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
  • Supervise all line set-up, preparation and breakdown activities. Responsible for in-service delegation of tasks to line staff.
  • Responsible for fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen and concession areas. 
  • Assist in the on-going training, development, mentoring and supervision of kitchen employees.
  • Develop and adhere to standard recipes.
  • Develop seasonal and tailored menus for guests as needed.
  • Clean and inspect equipment or work areas, as needed.
  • Guide, direct and motivate kitchen employees.
  • Provide excellent customer service assistance to internal and external clients.

QUALIFICATIONS:

  • Must have the ability to work a flexible schedule including days, nights, weekends, extended work days and extended number of days.
  • Minimum of 5 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience.
  • High school diploma or equivalent GED. Plus training from a professional technical school, two or four year college, or culinary school.
  • Must be fully vaccinated for COVID-19
  • Experience in menu planning, food preparation, and procurement and storage of food.
  • Safe Food Handler’s Certification (ServSafe or similar certification).

 

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