Executive Chef

Executive Chef Requires: Experience working in a high-volume facility. Management Experience - 5 years Experience working in a high-volume facility. Functional Experience - 3 years Executive Chef 4 at star Strong culinary background, with the demonstrated ability to stay current with new culinary trends Excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies Strong management skills and previous experience working in a high-volume facility Creative and effective problem-solving and project management skills Proficient computer skills as well as exceptional organizational and customer services skills Executive Chef Duties: Directs daily operations of food production, including menu planning, purchasing, ordering, inventory food preparation, post meal analysis and record keeping. Ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines. Establishes operating standards, implements and maintains and branded concepts standards, creates quality improvements and communicates them to employees. Ensures compliance with all federal, state and local regulations as well as client policies and procedures (e.g. HACCP, quality assurance, safety, operations, personnel, SoSafe and EcoSure). Trains other chefs/staff on culinary skills through day-to-day trainings as well the use of Culinary Foundations trainings and standards, and serves as technical expert. Maintains and develops client relationships and client satisfaction for all aspects of food production to ensure account retention.