Executive Chef (On-Site)
The Executive Chef is responsible for directing and overseeing kitchen operations, including menu development, purchasing, inventory, cost control, and sanitation. This person will create and update menus that will appeal to employees/clients, utilize ingredients, and minimize expenses. The Executive Chef will solicit and study customer feedback to maintain high standards of quality and satisfaction. This person will troubleshoot and resolve operational issues. They will comply with all safety and food sanitation laws and regulations. The Executive Chef will supervise, train, and mentor staff. They will assist and direct kitchen staff in meal preparation, creation, plating, and delivery.
Bachelor’s or International Degree in Culinary Arts or similar
American Culinary Federation of Certified Executive Chefs (CECs) are preferred
Knowledge of food professional services and practices
5+ years in a similar position
4+ years of managerial experience
Extensive experience cooking in and ideally high-end, upscale concept company, catering or restaurant for parties of 50 to 150