We are seeking an experienced and qualified Executive Chef to head the kitchen starting in January 2025. You will be responsible for all menu creation and execution, purchasing, cost control and staff management. 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-Friday shift with no late nights.
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Responsibilities:
Control and direct the food preparation process and any other relative activities
All food preparation, cooking, and serving
Construct menus and ensure they meet any dietary guidelines, taste while maintaining look and budget
Plan all food, cleaning and paper goods purchasers to keep inventory levels appropriately stocked
Arrange for repairs when necessary
Troubleshoot any problems
Maintain records of attendance
Comply with nutrition and sanitation regulations and safety standards
Foster a climate of cooperation and respect
Skills Needed:
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
Benefits:
401(k)
Dental insurance
Health insurance
Vision insurance
Pay: Approximately $1400/week
