The Executive Chef will be responsible for managing the daily operations of the kitchen, implementing production processes, planning menus, catering, managing food and labor costs, and ensuring a comprehensive understanding of HACCP standards. The ideal candidate will have experience supervising and supporting the kitchen team, as well as the ability to motivate staff and continuously improve performance.
**What You’ll Do**
- Lead the kitchen department.
- Plan menus for daily food service operations.
- Develop culinary team members through effective coaching, training, and mentoring.
- Maintain compliance with standards for meal service, food quality, and task performance.
- Conduct daily audits of safety, sanitation, food quality, and meal delivery at the point of service to optimize financial and operational productivity.
**Job Requirements**
- BS/BA in Food Science, Nutrition, Culinary Arts, Hotel/Restaurant/Hospitality Management, preferred.
- Certified Dietetic Manager Program (or state equivalent or degree equivalent), preferred
- Minimum 2 - 5 years related experience at Executive Chef, Chef Supervisor, or equivalent level.
- Success, recognition, and achievement working in fast-paced environment
- Completion of Five Star executive chef certification program within 12 months of employment to maintain position
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