Job Description
Corporate Executive Chef
· Managing multiple kitchens and moving throughout the properties to ensure quality control, supply management, kitchen management and consistency
· Provide hands-on leadership and oversight of food production and service standards
· Supervising all kitchen functions, including food purchasing
· Oversight of payroll, ordering and monthly inventories to control food cost
· Managing, training and mentoring all kitchen staff
· Modifying menus or creating new ones that meet brand and quality standards
· Estimating food requirements and food/labor costs
· Consulting with owners to approve menu changes, supplier agreements and budget allowances
· Maintaining cleanliness standards, knowledge of HAACP and food handling procedures
Requirements:
· 10+ years of progressive kitchen experience in a high-volume restaurant
· Culinary school degree preferred
· Possess strongly developed leadership and communication skills
· Self-motivated, dedicated team player with a positive attitude
· Flexible Availability, open to work AM & PM schedules
INDC
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