We are seeking an experienced and qualified Executive Chef to head the kitchen. You will be responsible for all menu creation, execution, purchasing and cost control as well as staff management and training . It is a very hands on position that requires extensive cooking and food preparation as well as maintaining health and safety standards. This is an academic schedule and is a Monday-Thursday 10 hour shift and Friday 8 hour shift -with no late nights. You will need to be a self motivated and have a flair for presentation. This position requires extensive organization and time management skills. This position is paid hourly and includes approx. 10 hours overtime to be approx.$1450 per week
Responsibilities:
Control and direct the food preparation process and any other relative activities
All food preparation, cooking, and serving
Construct menus which meet any dietary guidelines as well as taste and appearance while meet budgetary requirements
Work with in allocated budgets for both food cost and Labor coast
Plan all food, cleaning and paper goods purchasers to keep inventory levels appropriately stocked
Arrange for repairs when necessary
Troubleshoot any problems
Managing and training kitchen staff
Maintain records of payroll and attendance
Comply with nutrition and sanitation regulations and safety standards
Foster a climate of cooperation and respect
Skills:
Proven experience as head chef
Exceptional proven ability of kitchen management
Outstanding communication and leadership skills
Up-to-date with culinary trends and optimized kitchen processes
Good understanding of useful computer programs and cell phone apps
Credentials in health and safety training- California serve safe certificate
Must be open to suggestions and feedback from client and be able to apply it to menues and day to day operations
Benefits:
401(k)
Dental insurance
Health insurance
Vision insurance
