Executive Chef

Description

Position Overview:

The Executive Chef is responsible to manage the culinary team on a day to day basis for production of food and overall food quality. This includes constant communication with the staff, training of staff on kitchen procedures, laying out the production week to week and scheduling appropriately. Working offsite events, scheduling, training, writing plans for large events, and visiting events to insure quality.

Essential Duties and Responsibilities:

• Responsible for execution of Breakfast, Lunch, and special events.
• Conduct daily line checks/check food items for quality before each meal service.
• Communicate to the staff any issues with food and service and continuous improvement.
• Manage culinary team ensuring completeness and accuracy of work; Sous Chef, Cooks and Dishwasher staff.
• Responsible for menu development. Conduct research and development of new culinary trends and ideas for menus.
• Oversee menu testing, prototyping and recipe compliance and generation.
• Complete weekly production sheets.
• Complete weekly schedule needs and forecasting for culinary production and events.
• Manage cleanliness of the kitchen.
• Oversee culinary staff development, training and team building plans.
• Manage the inventory and ordering process.
• Assist General Manager in achieving financial goals through managing food cost.
• Attend regular culinary Management meetings.
• Provide leadership as a working manager.
• Participates in the interview, selection and assessment of talent.
• Sets performance expectations, work hours and manages delegation of responsibility.
• Provides coaching, training, and development opportunities.
• Resolves employee concerns, escalated issues, and grievances.
• Assist General Manager with conducting Annual Employee Evaluations.

Qualifications

• Additional projects and assignments as needed.
• Provide leadership as a working manager at events.
• Develop training programs and materials.

Supervisory Responsibilities:    

• Participates in the interview, selection and assessment of talent
• Sets performance expectations, work hours and manages delegation of responsibility.
• Makes hiring, firing, and promotional decisions.
• Provides coaching, training, and development opportunities.
• Resolves employee concerns, escalated issues, and grievances.

Job Requirements:

• Bachelors Degree in culinary or hospitality.  Equivalent work experience in the industry acceptable.
• Five or more years culinary experience required, large kitchen strongly preferred. 
• Prior management experience strongly preferred.  
• ServSafe Manager and Allergen certification preferred. If the individual does not hold these, must be willing to obtain them through our ServSafe training program
• Advanced Knowledge of food preparation practices
• Ability to prepare wide range of culinary offerings
• Ability to teach/train other Grand Performers how to execute food preparation
• Must possess excellent computer skills
• Requires good communication skills, both verbal and written
• Must project a professional demeanor, pleasant personality, and positive attitude, neat and well-groomed appearance.
• Ability to maintain and build relationships with existing and potential clients as well as industry contacts
   

Working KSA’s:

• Results oriented and flexible; takes action as soon as need arises and can demonstrate positive results; steadily follows through on tasks; able to find a balance between the business requirements and meeting client requests; absorbs new information quickly and translates key points into positive outcomes.
• Has a passion for food and is skilled in needed areas; good at visualizing how to develop new dishes, scale them appropriately to achieve a remarkable client experience. Demonstrated ability to gain buy-in, respect, trust, and accountability to achieve goals.
• High energy level; has demonstrated resilience, endurance and persistence throughout career.
• Can-do attitude; stays positive, even in the face of adversity; sets right tone for others.  Collaborative in work style with others both inside and outside organization; respectful of what others can contribute. 
• Believes in and routinely practices direct and honest communication; actively shares information openly with those who need to know; seeks collaborative resolution of issues; seeks others’ points of view and encourages independent thought; listens well.
• Personal values align with the company’s values and culture; treats people with respect and consistency; trustworthy; highly ethical; appreciates and engages in creativity and forward thinking; takes long-range view.
• Strong proficiency with electronic communication, Microsoft Office Suite, and related systems used in the industry.

Communication (Internal and External): 

• Contacts include: Customers, Vendors, Team Members, Management, etc. 
• Methods include: Phone, email, face-to-face, presentations, etc.

Typical Mental Demands (Discretion and Judgment):

• Work requires independent ability to form opinions and make recommendations;
• Negotiations with vendors and/or customers on behalf of the company;
• Assignments are significant in nature and greatly impact business operations;
• Provides consultation and advice;
• Conducts investigations and resolves concerns;
• Acts as a primary point of contact to outside customers and clients.
• Actively manages others, providing coaching.

Typical Physical Demands:

• Work requires computer and usage
• Regular lifting of 25-75 pounds.
• Extended periods of time standing.
• Walking required.

Typical Working Conditions: 

• Work in a kitchen environment and outside property. 
• Schedule must be flexible for varied days/shift pending business need.  Time ranges from 4:00 AM – 6:00 PM in-house.  Events range from 12:00 Noon – 2:00 AM.  Flexibility required for events - both evening and weekend. 
• Must be able to work outdoors in variable weather including heat and cold.
• Must be able to safely prepare food in variety of styles while using available kitchen tools and equipment (sharp knives, moving objects, high heat).

The duties of this position may change from time to time.  Continental reserves the right to add or delete duties and responsibilities at the discretion of Continental or its managers.  This job description is intended to describe the general level of work being performed.  It’s not intended to be all inclusive. 

Continental is proud to be an Equal Opportunity Employer.