Job Description

Job description

Responsibilities:

The Executive chef is responsible for maintaining the total operation of the kitchen. S/he is a true culinary leader with a passion for fresh ingredients, creating superior food. S/he manages daily catering menus in addition to the salad/sandwich station and a prepared food market. Additionally, the Chef de Cuisine develops the culinary team to ensure culinary operations and a profitable business.

This position provides a good quality of life with early morning schedules

· Job Duties:

• Ensures the consistency and integrity of all menu items
• High volume production experience needed
• Hires, trains, and leads the culinary team
• Creates a positive team member culture. Provides team member coaching and development. Makes employment decisions. Resolve employee issues through problem resolution.
• Writes food prep lists daily ensuring proper pars and quality of recipes
• Collaborates with catering team ensuring food quality and production of catering menus
• Ensures the maintenance and cleanliness of all kitchen equipment
• Follows established programs, policies, and practices to produce safe-quality foods that meet regulatory and company requirements.
• Manage culinary department priorities
• Manages the productivity of the culinary team to ensure profitability

📧 Send your resume to [email protected]

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