Food Service Executive Chef

As  the Food Service Executive Chef, you will manage menu creation, all food preparations, kitchen cleaning and local national staff. Have a knowledge of diverse cooking techniques, i.e., Mexican, Italian etc. Prepare entrees and supervise preparation of side dishes and garnishments for all shifts. Cook or otherwise prepare food according to recipe. Cut, trim, and bone meats, poultry and fish for cooking. Estimate food consumption, and requisition or purchase food items. Receive and examine food items and supplies to ensure quality and quantity meet established standards and specifications. Must be able to work within a budget and make menu changes to stay within targeted guidelines. Select and develop recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation. Supervise personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods. Portion cooked foods, or give instructions to workers as to size of portions and methods of garnishing

KNOWLEDGE & SKILLS:

Full Knowledge of the job. Substantial acquaintance with and understanding of general aspects of the job with a broad understanding of the detailed aspects of the job.

Candidate will also need to be familiar with Microsoft Office and knowledgeable of MS Word and MS Excel.

EDUCATION & EXPERIENCE:

High School diploma or equivalent and completion of an accredited culinary course.  

5 to 7 years of related experience.

Private Sector Chefs highly desired.

 Consideration will be given to relevant professional experience commensurate with assignment.

SECURITY CLEARANCE: Active Secret Required