Executive Chef

What you'll be doing: The hiring company is currently looking for an executive chef. The candidate will research and develop new dishes that are profitable, attractive, exciting and appealing to customers. The incumbent is responsible to oversee the menu offerings for the restaurant, the selection of foods for buffets and the menu offerings for banquets and conventions to maintain menu appearance, cost effectiveness and profitability. S/he will hire, train and supervise cooks in compliance with company policies and procedures for employment and supervision. The incumbent is responsible to oversee the training of kitchen staff to ensure that food preparation meets company standards for product (food) quality and all federal state and local health regulations with respect to food service. The ideal person will ensure compliance with OSHA regulations, company policies and procedures for hazard communication, hazardous energy control and blood borne pathogens. The successful person will provide onsite inspections and monitoring of restaurant kitchen operation. Candidate will responsible to the corporate executive chef and director restaurant operations.

What your background should be: The incumbent should have experience in related criteria. Candidate must have a proven track record of managing and maintaining kitchen operations, standards, and compliance policies. Candidate must have a thorough understanding of P&L.

Who is the client company: This is one of the best restaurants in U.S.; If you are interested in this position, send your resume to apply@kochdavis.com