Role OverviewThe Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards.
What You Will Do
Actively support and apply all company and facility policies and procedures, work with Corporate and/or onsite dietitians to ensure that all federal and state requirements are being achieved, cultivate and maintain business partnerships with clients, and manage a culinary team to ensure quality in final presentation of food.
Why It Might Be a Fit
Must be able to lift up to 50lbs, track inventory, and communicate to the Dietary Manager and low supplies or place orders for needed items. Must be Serve Safe Certified or able to earn within the first 90 days of starting.
Requirements
- High School diploma required
- Bachelor’s degree in culinary arts or related field preferred
- Minimum 2-5 years’ experience coordinating food service operations
- Demonstrated ability to lead and guide teams
- Strong initiative
- Strong ability to communicate effectively, both verbally and in writing
- Ability to maintain confidentiality of records and information
- Skill in the use of operating basic office equipment
Benefits
- Competitive salary
- Benefits package
- Paid time off
- Health insurance
- Retirement plan
- Opportunities for professional growth and development
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