Job Details
Annual Hiring Range Rate:
- $ 125,000 - 135,000 per Year
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
Job description
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 as a Chef required
- Minimum of 4 years as an Executive Chef required.
- Minimum of 1-3 years 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.