Executive Chef

Executive ChefServes as the Executive Chef must possess the ability to quickly and decisively make decisions to take care of our customers. They must also be able to draw upon their experience as a culinary chef to work in many different roles to effectively respond to variables that are given with no prior notice.Duties & Responsibilities:Reports to OwnershipCoordinates and participates in the tasks of cooks and other kitchen personnel to ensure standard quality product is consistently producedAssists in maintaining inventory, food and non-food items necessary for ordering purposesOversee production of food operationsAssumes 100% responsibility for quality of products served.Oversees and complies consistently with our standard catering, cooking methods, quality standards and kitchen rules, policies and procedures.Maintains a clean and sanitary production area including tables, shelves, grills, fryers, saut burners, convection oven, and refrigeration equipment.Open/closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in opening/closing the kitchen.Performs other related duties such as ordering, receiving, hiring, training and directing staffSkills:Uses time efficiently and completes work in a timely mannerDemonstrates attention to detailDemonstrates accuracy and thoroughnessDemonstrates the ability to work independentlyDemonstrates the ability to lead by example and be responsible at all timesPhysical Demands and Other Requirements:Candidate should have a degree in Culinary Arts and at least 5 years Executive Chef experienceKnowledge of purchasing, ordering, receiving, food cost and inventory proceduresWorking knowledge of MS Office including (Word, Excel)Regularly required to stand for 8 or more hoursRegularly required to use handsOccasionally required to lift up to 50 pounds.Regularly required to bend down to floor level or reach above eye levelMust have reliable transportationMust have reliable means of communicationMust be able to communicate clearly with employees & managerCompensation: $1,100.00 - $1,400.00 per week