Executive Chef
Description:
OVERVIEW
The Executive Chef is responsible for overseeing all culinary operations, including menu development, food preparation, and kitchen management for both the Canteen Restaurant and the Catering Department. This role requires a creative and strategic leader who can ensure the highest quality in food presentation, taste, and service while managing labor, purchasing efficiency, cost control and maintaining the established culinary culture while continuing to look towards growth and excellence. The Executive Chef will collaborate with other departments to deliver an exceptional experience.
KEY FUNCTIONS
Culinary Leadership:
Oversee all kitchen operations for both restaurant and catering services.
Ensure that food preparation, presentation, and service meet high standards of safety, quality and consistency.
Menu Creation & Development:
Assist in the design and update of creative, seasonal and customized menus for the restaurant and catering menu development, in collaboration with colleagues and direct reports, as needed.
Ensure menus align with customer preferences, dietary needs, and budgetary considerations.
Operational Management:
Manage day-to-day kitchen operations, including scheduling, inventory management, and equipment maintenance.
Coordinate between departments to ensure smooth and efficient operations.
Staff Management & Training:
Recruit, hire, and train kitchen staff to ensure high performance, teamwork and alignment with LSC culture.
Develop team members through mentoring, ensuring compliance with safety standards and culinary excellence.
Cost Control & Budgeting:
Monitor food and labor costs, optimizing operational efficiency to meet financial targets.
Ensure proper portioning, minimize waste, and maximize the use of ingredients.
Event Coordination:
Work closely with event management to create customized catering menus that match the event's theme and budget.
Ensure effective execution of catering events, from preparation to service.
Vendor & Supplier Management:
Establish and maintain relationships with suppliers for the best quality and pricing of ingredients.
Food Safety & Compliance:
Ensure all kitchen operations comply with health, safety, and sanitation regulations.
Implement and enforce proper food handling procedures, hygiene standards, and cleaning protocols.
Customer Satisfaction:
Gather feedback from customers and staff to continuously improve the dining and catering experiences.
Address any issues related to food quality or service to ensure maximum customer satisfaction.
Innovation & Trends:
Stay updated on culinary trends and integrate new techniques, ingredients, and presentations into the restaurant and catering menus.
Foster a creative and professional environment in the kitchen, encouraging the team to innovate and experiment with new dishes.
LSC Way Fundamentals
Our Culture is a top priority. As part of our commitment to culture, we have written several 'fundamentals' called The LSC Way, traits we value in our daily activities. The fundamentals that are critically important to this position are:
Treasure, Protect, Promote our Reputation
Lead By Example
Get Clear on Expectations
Be Process Driven
Use Data to Make Decisions
KNOWLEDGE, SKILLS and ABILITIES
Must be able to work independently and with all levels of leadership in a fast-paced, high energy and physically demanding environment
Ability to lead, guide, and direct a team and hold accountable for meeting specific goals
Excellent written and verbal communication skills; attention to detail
Work schedule varies and will include working days, nights, holidays, and weekends
Must be able to work indoor and outdoor service/events
Knowledgeable about the operation/use of all kitchen equipment and utensils
MINIMUM QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and or/ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.
4+ Years of leadership experience in the hospitality industry
ServSafe Food Handler Certification; We will provide training for certifications
ServSafe Alcohol Certification: We will provide training for certifications
ServSafe Manager Certification: We will provide training for certifications
Current CPR, First Aid, AED certifications: We will provide training for certifications
REPORTING TO THIS POSITION
Catering Head Chef
Canteen Kitchen Manager
PHYSICAL REQUIREMENTS
Must be physically able to operate a variety of kitchen appliances, equipment, and utensils, etc. Must be able to exert up to 25-75 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Physical demands are in excess of those for sedentary work; must be able to remain on feet for extended periods of time, stoop, kneel, push, pull, and lift/carry weights of up to 75 pounds.
ABOUT US
Come work with us! At Leroy Springs & Company, we are more than a nonprofit organization. We are a family of brands rooted in nonprofit recreation, with a legacy lasting more than 80 years and a long-held belief that all people should benefit from affordable outdoor recreation, education and wellness opportunities. Today, our portfolio includes the Anne Springs Close Greenway, a 2,100-acre nature preserve; four historic golf courses; Springmaid Mountain Retreat in Spruce Pine, NC; and the FLYERS Afterschool program, which serves all Fort Mill elementary schools.
With a team of over 500 dedicated employees across four counties and two states, we are united by values of excellence, integrity and community. Our culture is built on trust, collaboration and a shared vision for a vibrant future.
Whether you are interested in outdoor seasonal jobs, non-traditional education positions, or a segue into the nonprofit, golf or parks and recreation industries, Leroy Springs & Company offers a place to grow, connect and make a lasting impact.