Executive Chef

SUMMARY:

We are seeking an Executive Chef at our corporate office to serve as the primary chef for café setting as well as all catered functions and events. 

DUTIES AND RESPONSIBILITIES

• Operate successful culinary program under the direction of the Office Manager, including short and large order cooking.
• Adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation. 
• Develop health-conscious menu, based in part on employee recommendations.
• Manage inventory, including ordering/purchasing and food cost controls.
• Oversee sanitation initiatives.
• Manage small kitchen staff.

QUALIFICATIONS

Education:

• Associate Degree.
• ServSafe Certification a plus

Experience:

• Three (3) to five (5) years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control.
  

Knowledge, Skills, and Abilities:

• Communicate effectively on various levels to include management, customers, vendors, and associates.
• Show flexibility and patience, working cooperatively as part of a team.
• Exhibit courtesy, tact and reasonable speed in performance of duties.
• Demonstrate excellence in menu development, cost controls, purchasing and inventory.
• Proficiency in computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet
• Exhibit culinary creativity and menu writing skills.

CONDITIONS OF EMPLOYMENT

• US Citizenship.
• Successful completion of comprehensive pre-employment background investigation.