Executive Chef

Location: Chesapeake, VA

Salary: $84,000 Full Benefits 

Basic Function/Scope

The Executive Chef is responsible for overseeing kitchen operations with a focus on production, menu compliance, daily operations, and menu development. This position reports to the Food Service Director and collaborates closely with the Production Manager. The Executive Chef plays a crucial role in achieving high levels of client/customer satisfaction, fostering positive associate relations, and ensuring the effectiveness of unit retention programs. Additionally, the Executive Chef contributes to the achievement of company and client financial goals.

Primary Duties and Responsibilities

Service Quality

• Ensure Highest Quality Service: Consistently provide top-notch service to customers.
• Maintain and Upgrade Standards: Regularly evaluate and enhance quality standards and production levels.
• Cooking Operations: Plan and sequence cooking operations to meet meal-serving hours and adhere to company and regulatory standards.

Safety and Sanitation

• Promote Safety and Sanitation: Advocate for and ensure safety and sanitation practices.
• Inspect Kitchen Areas: Regularly inspect kitchen, baking, and cooking areas for cleanliness and adherence to safety protocols.
• Safe Food Handling: Ensure all food handling practices meet and exceed safety standards.
• Waste Disposal and Recycling: Comply with waste disposal and recycling policies.

Kitchen Management

• Supervise Kitchen Personnel: Direct cooks, bakers, salad prep, and other kitchen staff in food preparation, cooking, and serving.
• Problem Solving: Address and resolve issues such as menu substitutions, food reusability, and minimizing waste.
• Kitchen Operations: Oversee all kitchen operations with an emphasis on production, station supervision, catering, and menu development.
• Training and Development: Train associates and monitor production to ensure adherence to food sanitation practices.
• Scheduling: Schedule associates based on business needs and budget considerations.
• Associate Development: Facilitate service areas and promote associate development.

Production

• Daily Meetings: Conduct daily production meetings with key associates.
• Recipe Posting: Ensure production sheets and recipes are posted at least three days in advance.
• Kitchen Presence: Be present in the kitchen for 60% of meal preparation.
• Post-Production: Complete all aspects of post-production information.

Sanitation

• Daily Checklist: Complete and file daily sanitation checklists.
• HAACP Compliance: Ensure compliance with all aspects of HAACP.
• Monthly Inspections: Conduct monthly HAACP inspections.
• Organized Kitchen: Maintain a clean and organized kitchen throughout the workday.

Safety

• Safety Meetings: Attend monthly safety meetings with associates.
• Safety Training: Train associates in safety practices.

Labor Management

• Labor Schedules: Post labor schedules in advance.
• Labor Ratio: Achieve the goal of a 60/40 labor ratio.
• Overtime Management: Eliminate unnecessary overtime.
• Cross-Training: Cross-train associates.

Qualifications

• Education: Culinary degree preferred.
• Experience: Three to five years of culinary management experience.
• Catering: High-end catering experience is helpful.
• Leadership: Strong leadership skills.
• Industry Knowledge: Desire to work with an industry leader.
• College Experience: College experience is preferred.
• Trends: Knowledge of current culinary trends.

Join our team and lead a dynamic kitchen where your expert culinary skills and innovative approach will make an impactful difference. Apply now to become our Executive Chef and help us achieve culinary excellence while fostering a collaborative and high-performing environment. Send Resume to TomBull@Geckohospitality.com