Executive Chef

What you'll be doing: Responsible for all aspects of food production, food safety, and all other activities which support food quality and operational excellence. Develop and be accountable for a safety culture that creates a work environment where no one gets hurt. Ensure quality, consistency, and adherence to standards based on the company higher education operation excellence. Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, and plan and price menus. Ensure culinary equipment is properly operated and maintained. Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. Assist in supervision of kitchen personnel with responsibility for hiring, discipline, performance reviews, and initiating pay increases. Responsible for component menu planning, costing, and brand management. Ensure component compliance with sanitation and safety requirements. Coordinate activities with other internal departments and participates in management team meetings. Interface with vendors and key service users within client organization. Ensure standard of 90/10 rule is met in kitchen.

What your background should be: Minimum of 5 years kitchen experience, 2 within an executive chef role. Excellent presentation and culinary skills. Proven ability to teach and coach others within the kitchen. Experience with menu development and volume cooking a plus. Prior experience developing and leading sustainable and healthy dining program.

Who is the client company: The company is a provider of food service, facilities and clothing.; If you are interested in this position, send your resume to apply@kochdavis.com