Executive Chef

**BASIC RESPONSIBILITIES**:

- Ensures food meets quality standards, prepares requisitions for food and kitchen supplies, estimates food requirements, and controls food and labor costs
- Holds a pre-function briefing to determine the specifications of each function
- Prepares and cooks complete meals, banquets or specialty foods such as pastries, sauces, soups, salads, vegetables, meat, poultry, and fish dishes, and create decorative food displays for special guests and functions
- Controls supplies in the refrigerator and storeroom
- Assists with setting up and tear down of buffets, banquets, and promotions
- Meets weekly (or as needed) with kitchen staff and servers to discuss upcoming function sheets for additions or changes
- Works closely with the kitchen staff to ensure food presentation consistency and delivery times for service and for each function.
- Solves problems effectively and reports incidents to the General Manager
- Ensures all kitchen equipment is maintained and in proper working order and reports deficiencies to the General Manager.
- Supervises the handling, storage, and security of all kitchen equipment.
- Ensures the maintenance of a clean and safe working environment
- Assists in training and upgrading programs for staff in the preparation, cooking, garnishing, and presentation of food
- Demonstrates new cooking techniques and new equipment to the cooking staff
- Explains all kitchen equipment and its safe handling to staff
- Organizes employees in preparing duty schedules and prep lists
- Encourages employees to offer suggestions and ideas toward improved production

SKILLS, ABILITIES, AND QUALIFICATIONS:

- Full-Time position that requires full flexibility, including the ability to work weekends and holidays and a varied schedule
- A true desire to understand and anticipate the needs of others in a fast-paced environment
- Refined verbal and written communication skills
- Must be proficient in general computer knowledge
- Hotel experience and a thorough understanding of all levels of kitchen service
- Previous experience as a Chef/Sous-Chef

**Salary**: $45,000.00-$55,000.00 per year

**Benefits**:

- Dental care
- Discounted or free food
- Extended health care
- Flexible schedule
- On-site gym
- On-site parking
- Paid time off
- Vision care
- Wellness program

Schedule:

- 10 hour shift
- 12 hour shift
- 8 hour shift
- Day shift
- Holidays
- Monday to Friday
- Night shift
- Overtime
- Weekend availability

Supplemental pay types:

- Bonus pay
- Tips

Work Location: One location