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Executive Chef

Job Description

The Executive Chef will 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; budget preparation; plan and price menus; ensure proper equipment operation maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef may cook selected items or for select occasions. The Executive Chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews, payroll and initiating pay increases. Typically reports to a food service director.

Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.

Experience: Previous experience with control food and labor cost, maintaining inventory, demonstration cooking, menu development and pricing, and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable.

Education: The ideal candidates should be an ACF Certified Executive Chef, possess a bachelor’s degree or related culinary degree with eight or more years of industry and culinary management experience.

Interested candidates should submit resumes no later than Monday, October 24th, 2016 to:

opportunity@superclubs.com

Only short listed candidates will be contacted.

How to Apply

Interested candidates should submit resumes no later than Monday, October 24th, 2016 to: opportunity@superclubs.com Only short listed candidates will be contacted.
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