Executive Chef

Job Summary

Key Responsibilities:

• Leads the successful execution of numerous high-end catering events, from intimate executive meetings to large-scale corporate functions.
• Plans regular and modified menus according to established guidelines,
• Responsible for leading, training, and developing a team of 30 culinary professionals while maintaining operational standards, food safety, and consistency across all dining platforms.
• Follows standardized recipes, portioning, and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follow and complete schedules as assigned
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Makes all decisions regarding utilization of leftover food products, staying within Company guidelines for such products
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
• Follows facility, department, and Company safety policies and procedures to include occurrence reporting
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate

What We're Looking For:

• The ideal candidate is a dynamic, hands-on culinary leader with experience in luxury hotels, fine dining restaurants, private clubs, or premier corporate dining environments.
• Must be creative, organized, financially driven, and comfortable working in a fast-paced corporate environment with high client expectations
• Must be passionate about creating memorable guest experiences, developing high-performing teams, and delivering exceptional catering for executive meetings, conferences, and special events.
• Minimum of five years of progressive culinary/kitchen management experience required
• Catering experience is required
• High-volume, complex foodservice operations experience - highly desirable
• Institutional and batch cooking experiences
• Hands-on chef experience a must
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Must be experienced with computers, including Microsoft Office (Word, Excel and PowerPoint), Outlook, email, and the Internet
• ServSafe certified - highly desirable