Job Description
Job Summary:
The Chef De Cuisine / Executive Chef will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines.
Key Responsibilities:
Assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements
Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors
Ensures that high quality food items are creatively prepared and presented in a cost-effective manner Assists in all phases of planning, ordering, inventory, and food preparation
Supports the management of cost controls and control expenditures for the account Rolls out new culinary programs in conjunction with the marketing and culinary teams
Performs other duties as assigned
Qualifications:
B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training 3-5 years of relevant culinary experience
Mastery of a wide variety of kitchen positions and stations
Ability to think on their feet, as well as create, produce, and serve on the fly
Knowledge of food cost and how it pertains to a kitchen, product and quality identification
Excellent interpersonal, customer service, and oral/written communication skills
Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification Demonstrated understanding of current culinary market/trends and creative food presentation preferred
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