Vacancy expired!
We are a Central Valley hospitality group seeking an Executive Chef to oversee all of our current Food operations & menus. Our portfolio features; a catering division, fast casual concept, high end restaurant, and a casual restaurant/lounge. We are a fast growing company with several concepts coming down the pipeline. We are looking for a key person to fill this leadership role and devolve themselves as a strong executive presence in our company.
Key Responsibilities:
Evaluates food products to ensure that quality standards are consistently attained.
Organizes and coordinates the work of chefs, cooks, and other kitchen employees to ensure that the preparation, delivery, set up and serving of food and associated items, is economical, technically correct and meets or exceeds health code requirements and customers expectations.
Maintains excellent employee communications to continuously improve the quality of provided services and to resolve problems.
Analyzes ongoing performance and trends in the local operation and devises and leads improvements for all of locations
Develops standardized recipes, portioning and presentation standards for all locations. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
Trains kitchen staff in food preparation, safe handling, 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. Ensures that kitchen staff follows and completes schedules as assigned
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
Participates and attends departmental meetings, staff development, and professional programs, as appropriate
Preferred Qualifications:
Culinary degree preferred not required
Bachelor's Degree in Food Services Technology/Management/or related field preferred
Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training
Experience with planning and managing catering events from a culinary perspective
Proven track record of developing menus and staff
Strong leadership skills and desire to work with an industry leader
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Proficient computer skills (Microsoft Office, Email and the Internet)
Ability to communicate on various levels including management, departmental, customer and associate
Ability to work a continuously flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation
ServSafe® Kitchen Manager Certification
Please respond to this email with your resume, we look forward to hearing from you!
Vacancy expired!