Operations & Logistics (2)

The Executive Chef is responsible for manage the culinary team on a day to day basis for production of food and overall food quality. This includes constant communication with the staff, training of staff on kitchen procedures, laying out the production week to week and scheduling appropriately. Working offsite events, scheduling, training, writing plans for large events, and visiting events to insure quality.

Responsible for execution of Breakfast, Lunch, and special events.
Conduct daily line checks/check food items for quality before each meal service.
Communicate to the staff any issues with food and service and continuous improvement.
Manage culinary team ensuring completeness and accuracy of work; Sous Chef, Cooks and Dishwasher staff.
Responsible for menu development. Conduct research and development of new culinary trends and ideas for menus.
Oversee menu testing, prototyping and recipe compliance and generation.
Complete weekly production sheets.
Complete weekly schedule needs and forecasting for culinary production and events.
Manage cleanliness of the kitchen.
Oversee culinary staff development, training and team building plans.
Manage the inventory and ordering process.
Assist General Manager in achieving financial goals through managing food cost.
Attend regular culinary Management meetings.
Provide leadership as a working manager.
Participates in the interview, selection and assessment of talent.
Sets performance expectations, work hours and manages delegation of responsibility.
Provides coaching, training, and development opportunities.
Resolves employee concerns, escalated issues, and grievances.
Assist General Manager with conducting Annual Employee Evaluations.

Other (Non-Essential) Duties and Responsibilities:

Additional projects and assignments as needed.
Provide leadership as a working manager at events.
Develop training programs and materials.

Supervisory Responsibilities:

Participates in the interview, selection and assessment of talent
Sets performance expectations, work hours and manages delegation of responsibility.
Makes hiring, firing, and promotional decisions.
Provides coaching, training, and development opportunities.
Resolves employee concerns, escalated issues, and grievances.

Bachelors Degree in culinary or hospitality. Equivalent work experience in the industry acceptable.
Five or more years culinary experience required, large kitchen strongly preferred.
Prior management experience strongly preferred.
ServSafe Manager and Allergen certification preferred. If the individual does not hold these, must be willing to obtain them through our ServSafe training program
Advanced Knowledge of food preparation practices
Ability to prepare wide range of culinary offerings
Ability to teach/train other Grand Performers how to execute food preparation
Must possess excellent computer skills
Requires good communication skills, both verbal and written
Must project a professional demeanor, pleasant personality, and positive attitude, neat and well-groomed appearance.
Ability to maintain and build relationships with existing and potential clients as well as industry contacts
Must have great computer skills

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