Job Description

Job Description

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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