Executive Chef directs and oversees kitchen operations, including menu development, purchasing, inventory, cost control and sanitation. Creates and updates menus that will appeal to customers, utilize seasonal ingredients, and maximize profits. Being an Executive Chef develops and tests new recipes. Solicits and studies customer feedback to maintain high standards of quality and satisfaction. Additionally, Executive Chef troubleshoots and resolves operational issues. Complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. Typically requires a bachelor's degree in culinary arts or equivalent. Typically reports to top management. The Executive Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. To be an Executive Chef typically requires 3+ years of managerial experience. Capable of resolving escalated issues arising from operations and requiring coordination with other departments. (Copyright 2024 Salary.com)
Do you have an obvious passion for the culinary arts? If you enjoy creating exceptional food experiences and leading a team, you might be a great fit for an Executive Chef at Walters Wedding Estates, a Walters Hospitality brand.
The chief job of an Executive Chef at Walters is to get the right food to the right place, at the right time, temperature, and cost. The Executive Chef is the resident expert in kitchen operations, sanitation, efficiency, and effectiveness. They must have an obvious passion for food while also having the skills to develop a great kitchen brigade. Executive Chefs report for the Regional Manager and work closely with the Sales and Operations team to ensure flawless event execution for our clients.
Our ideal candidate possesses the following qualifications:
Takes Extreme Ownership of their responsibilities
Has a strong Attention to Detail
Can Clearly Communicate with a team
Is a Team Player
Passion for the Culinary Arts
Adaptable to the clients needs
Major Tasks and Key Responsibilities:
Attends weekly Regional BEO meetings to prepare for the week ahead
Hires, trains, and manages Kitchen Team
Responsible for all Food Costs
Ensures all food preparation is done during the week
Works during events to oversee food service execution
Always maintains proper sanitation and cleanliness
Job Overview and Requirements:
Location: McKinney TX
Job Hours: Full-Time, Salary
Salary: $60,000 - $75,000 depending on experience
Benefits:
Group Medical, Dental, and Vision, Life Insurance
401k
Unlimited PTO
Required Education: Culinary degree preferred
Required Experience: 4 years of successful culinary experience, 2 years leadership experience
Certifications: Food Protection Manager Certified
Physical Requirements: Able to lift 30 lbs frequently, stand/walk 8-12 hours
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