Executive Chef

Overview

Oversees the general preparation of all food. Responsible for measuring, mixing, and cooking food according to recipes. Regulates all equipment and food supplies that are used. Also helps in the planning of meals and developing menus.

Responsibilities

• Measure, mix and cook ingredients according to recipes.

• Use a variety of pots, pans, knives and other equipment to prepare and serve food.

• Regulate temperatures of ovens, broilers, and grills.

• Direct the work of other cooks and kitchen workers. May train cooks and kitchen workers.

• Clean or inspect equipment or work areas.

• Keep records of quantities of food supplies used.

• Estimate needs and order food supplies.

• Help plan meals and develop menus.

• Monitor events, materials and surroundings.

• Ability to estimate sizes, quantities, time, cost or materials needed.

• Guide, direct and motivate kitchen employees.

• Communicate with supervisors, peers and subordinates.

• Make decisions and solve problems

• Organize, plan and prioritize work.

• Evaluate information against standards.

• Schedule work and activities.

• Document and record information.

• Control machines and processes.

• Inspect equipment, structures or materials.

• Think creatively.

• Other duties as assigned.

Qualifications

SPECIAL KNOWLEDGE & ABILITIES:

Knowledge Of:

• General knowledge of Food Safety Guidelines and health codes
• Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics.
• A wide variety of kitchen equipment.

Ability To:

• Deal with external customers such as food suppliers.
• Assure that all details of the job are performed and their work is accurate.
• Be constantly aware of changing events, such as staff or supply shortages.
• Read and understand written information
• Be exact in their work. Errors could cause safety hazards for themselves and other workers.
• Identify problems and review information.
• Be constantly aware of frequently changing events in cooking processes.
• Maintain high level of concentration.
• Multi-task, work under pressure in meeting urgent deadlines.
• Work closely with kitchen staff, but also spend time alone cooking.
• Supervise, coach, mentor and train employees.
• Have a good sense of taste and smell.
• Work a flexible schedule including early mornings, days, evenings, overnight, weekends, holidays, extended (long) work days and extended numbers of days

Physical demands:

• Must be able to stand for extended periods of time.
• Must be able to make fast, simple, repeated movements of fingers, hands and wrists.
• Ability to bend, stretch, twist or reach out with the body, arms and/or legs.
• Must be able to lift, push, pull or carry heavy objects of at least 50 lbs.

PREFERRED QUALIFICATIONS

Experience:

• Minimum of 2 years experience in culinary training-including menu planning, food preparation, and selection and storage of food.
• Experience working as an Executive Chef or Sous Chef in a Fine Dining Restaurant or similar facility.

Education / Training:

• High school diploma or equivalent GED
• Must have training from a professional technical school, two or four year college, or special culinary school.
• Must have completed formal training and complete on-the-job training.

Licenses or Certificates:

• Possession of, or ability to obtain a current CPR certificate
• Possession of, or ability to obtain a valid driver s license