Executive Chef

Job Description

The Executive Chef is a key culinary management position responsible for the supervision and organization of a high-volume kitchen, developing customized menus and recipes, as well as overseeing proper food safety and sanitation procedures. The Executive Chef contributes to building top line sales and profitability through premium customer service and exceeding industry standards. The ideal candidate must be able to produce gourmet, restaurant quality food in very high volume while increasing productivity and quality standards. The Executive Chef must be able to work as a team member alongside managers from the operations and sales departments.

Specific Responsibilities: MANAGEMENT OF THE CULINARY OPERATION (50%)

Contribute to the success of the culinary function by managing operations according to Catering by Michaels policies, procedures and values. Support the brand by developing creative culinary solutions that position Catering by Michaels as an industry leader.

Manage the culinary operation; provide cross-functional leadership and direction within the entire operational community

Manage and audit food inventory

Manage food and labor costs in accordance with budget

Manage the preparation and production of the menus sold for events

Manage the daily closing of the kitchen

Manage labor scheduling and approve daily time & attendance records

Ensure targeted food costs are maintained through management of the Purchasing Sous Chef. Oversee the proper purchasing, storage, production, and utilization of inventory.

Conduct regular department walk-throughs and random food tastings.

Enforce compliance with company policies.

Assist with hiring processes and staffing decisions

Recruit new culinary staff through networking and participation in hiring events

Professionally develop team members by conducting regular evaluations against defined expectations. Correct any deficiencies through coaching, mentoring and instructing.

Assist with daily prep list including but not limited to butchering, sauce making, and special items to ensure accuracy and quality control

Organize and teach educational classes for the sales team and culinary staff

Assist with the development, implementation and maintenance of policies and procedures to improve operating efficiency

Maintain a safe working environment by developing, implementing and directing safety programs

RECIPE TESTING AND DEVELOPMENT (25%)

Supervise the overall recipe development process for the Food & Beverage Development team ensuring that recipes are sound from a culinary preparation, proper yield and proper nutritional perspective. Areas of focus to include:

Complete product development projects (concept through commercialization) within required timelines and specifications

Solicit, organize and analyze data and prepare reports on product development research

Collaborate with suppliers, purchasing and management in obtaining high quality ingredients consistent with projects

Provide monitoring and technical assistance when transferring new products or processes to production

Keep up to date on current trends by subscribing to numerous restaurant and catering periodicals

Research ingredients cost, packaging cost, manufacturing cost and quality issues to insure prototype products have a high probability to meet criteria upon scale-up

Gain and share technical knowledge keeping informed of new technologies, ingredients, products and processes as required

Responsible for the analysis of new ingredients / flavors and complete documentation including specifications on new raw materials

Collaborate with the Culinary Analyst to provide education regarding products to the Sales Department

Modify products for customers with dietary restrictions and food allergies

SUPPORT OF THE MASTER CULINARY DATABASE (10%) Ensure Standards on all recipe collections and procedures and that all culinary systems and tools are maintained, updated and presented in a format and style such that they that can be utilized by the production staff

Utilize Recipe Writing Style Guide and Weight & Measures Reference Tools

Verify accuracy of food cost percentages

OTHER TASKS AS ASSIGNED (10%)

Assist in and manage special projects as assigned by the Executive Management Team

Support the sales process by actively participating in client tastings

Attend events as needed to provide leadership and mentoring for culinary employees

Work irregular hours including nights, weekends and holidays

CATEREASE ADMINISTRATION / SUPPORT (5%)

Support Sales staff in development of new menus and menu items

Provide accurate and reliable pricing information to Sales staff

Adhere to all Culinary concept development and Project Management processes, standards and operating norms that ensures all projects are delivered on time, on budget and to the high satisfaction of the Management

Associated Responsibilities:

Establish effective relationships that result in working closely with Culinary, Operations and Sales teams

Schedule daily tasks with flexibility to create the ability to quickly change focus to provide on the fly support for items on the production floor and in active sales proposals

Research and collect information and supporting data in preparation for meetings, work projects and reports.

Wear PPE (Personal Protective Equipment) when required

Reporting Relationships This position reports directly to the Executive Vice President and the Executive Management Team and interfaces regularly with other members of the Culinary department, other internal staff departments and operating components providing and obtaining information required to ensure high quality end-result of products.

CANDIDATE PROFILE Experience and Personal Attributes

Advanced culinary degree/certification preferred

Minimum 8 years of progressive culinary experience within the hospitality industry

Advanced knowledge of F&B preparation, storage, sanitation and licensing requirements

Strong project management skills from conception to completion, with ability to manage multiple tasks simultaneously to deadline

Proven leader with ability to inspire others to work toward a common goal; and reach their potential

Hands-on management style that emphasizes direct involvement in the day to day operation

Strong knowledge of financial management disciplines to include but not limited to P&L, budget design and management, and financial analysis

Ability to identify and resolve issues and alert executive leadership to potential areas of liability

Ability to manage confidential information and maintain its integrity

Working knowledge of Spanish required - Fluency preferred

Strong analytical and problem solving skills are essential

Effective verbal communication skills demonstrated through presentations and training

Written communication skills demonstrated through specification documentation and other communications materials

Highly motivated individual with ability to work in a face paced environment

Ability to work daily with the Microsoft Office Suite

Experience working with Galley recipe software highly desirable but not required

Job Posted by ApplicantPro

Full-time