Executive Chef
hace 2 días
San Diego
Annual Hiring Range: • $ 90,000 - 100,000 Benefits • Paid time off, • 401k, with company match, • Company sponsored life insurance, • Medical, dental, vision plans, • Voluntary short-term/long-term disability insurance, • Voluntary life, accident, and hospital plans, • Employee Assistance Program, • Commuter benefits, • Employee Discounts Main Duties and Responsibilities: • Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change., • Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques., • Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints., • Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces., • Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes., • Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends., • Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans., • Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls., • Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases., • Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports., • Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments., • Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures., • Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses., • Assists in the development and training of cooks as required., • Prepares administrative reports as required., • Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention., • Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage., • Works with management staff to improve performance of the unit., • Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance., • Maintains labor requirements, food costs, overtime, and all productivity requirements., • Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit., • Ensures all products are cooked at required temperature according to airline and food safety specification, etc., • Responsible for coaching, counseling and preparing corrective action for employees., • Completes all company required training including but not limited to ServSafe Sanitation Manager Certification. Qualifications Education: • Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role Work Experience: • Minimum 10 years of experience as a Chef required, • Minimum of 4 years of experience as an Executive Chef required., • Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required., • In-flight catering experience or experience in a high-volume food service environment required. Technical Skills: (Certification, Licenses and Registration) • Ability to cook meals according to detailed specifications., • Ability to work in a fast paced, deadline driven environment., • Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks., • Current or previous labor relations experience is a plus, but not required., • Candidate must be comfortable with all levels of employees and have the ability to drive positive program change., • Ability to train others required., • Must have the ability to give negative and positive feedback to employees on a daily basis., • Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities., • Strong organizational, analytical, communication and leadership skills required., • Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance., • Experience with menu design a plus, • Basic computer skills required. Working knowledge of Microsoft Office products preferred Technical Skills: (Certificates, Licenses and Registration) • ServSafe Certified preferred. Language / Communication Skills: • Must have excellent written and oral communication skills., • Multi-lingual a plus.