Executive Chef

What you'll be doing: Will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: manage cost controls and control expenditures for the account. Plan and create all menus. Purchase and manage inventory. Roll out new culinary programs in conjunction with marketing and culinary team of the business. Enforce food quality throughout the entire dining account. Hold staff meetings for food safety, quality issues and innovations. Provide seasonal menu items for catering department. Ensure the vision and proper food programs are consistent through audit checklists.

What your background should be: Culinary degree preferred. Three to five years of culinary management experience. High volume production and catering experience is essential. Previous experience managing cost controls. Desire to learn and grow with a top notch foodservice company.

Who is the client company: This is an on-site restaurant company offering full food-service management to corporations, universities, and specialty venues.; If you are interested in this position, send your resume to apply@kochdavis.com