Role OverviewThe Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction.
What You Will Do
Achieve 100% resident satisfaction through plate presentation and taste. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency.
Why It Might Be a Fit
Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required.
Requirements
- Certified Executive Chef preferred
- Minimum four years of industry and culinary management experience
- Upscale dining experience required
- Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills
- Must have previous experience and proficient with menu development and pricing
- Must have experience in all Microsoft Office applications required
- Culinary labor, food and small ware financial management experience required
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