Executive Chef

Full-Time

• Incorporates safe work practices in job performance.
• Completes market lists; orders all necessary items and inspect such foods as meat, fish and vegetables received from markets.
• Develops standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality, test new products on the market, recipes and formulas.
• Direct Supervision and involvement of food preparation, cost quality, quantity inventories, portion control menu planning, recipes and daily specials; assist in planning monthly kitchen budget.
• Assists line cooks during peak hours.
• Assists with interviewing and hiring of applicants for employment; along with training program; and assist with the set up work schedules and job requirements.
• Develops new cooking methods for improvement of cuisine; maintain contact with other chefs and visits other kitchens to keep abreast of new development of food and equipment.
• Assists in preparing inventories, budget forecast and may revise work schedules for each week; report on daily payrolls overtime, absenteeism and accidents.’
• Works with other departments to coordinate special functions and outings. Regular and reliable attendance.

Other Qualifications

• Must have Food Safety and Sanitation Training.
• Possesses knowledge of accepted sanitation standards and applicable health codes.

Physical Demands

• Frequently stands, walks, talks, hears, tastes, smells, uses hands, reaches with hands and arms.
• Occasionally stoops, kneels, crouches or crawls.
• Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds.