Corporate Chef

The Corporate Chef is responsible for overseeing all culinary functions for the restaurant. This position will work continually to improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. The Corporate Chef must ensure that sanitation and food standards are achieved. Areas of responsibility include overseeing all food preparation areas, including food cost and labor.

Managing cost controls and controlling expenditures for the account

Planning and creating seasonal menus

Purchasing and managing inventory

Rolling out new culinary programs in conjunction with marketing, culinary team

Other Duties include:

Leads kitchen management team (Sous Chef and Culinary Supervisors)

Provides direction for all day-to-day operations

Ensures property policies are administered fairly and consistently

Reviews staffing levels to ensure that guest services and operational needs and financial objectives are met.

Develops and implements guidelines and control procedures for inventory

Manages department controllable expenses including food costs, supplies, uniforms and equipment

Participates in the budgeting process for areas of responsibility

Knows and implements brand standards

Demonstrating new cooking techniques and equipment to staff

Ability to instill safety and sanitation habits in all employees.

Teach culinary team the importance of consistency in preparation and presentation

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations

Responds to and handles guests problems and complaints

Thorough knowledge of food handling and preparation techniques

Ensure that level of quality, portion control, and plate presentation is adhered to consistently

Coach and counsel employees to reflect and exceed Great American service standards and procedures

Qualifications

A minimum of 3-5 years of high volume Executive Chef experience required

Culinary Arts Degree, equivalent experience and training will be considered

Prior experience in hospitality culinary management.

Comprehensive knowledge of operations.

Demonstrated skills in leading a diverse team with varying degrees of experience.

Ability to teach and inspire team members to be their best every day.

Must have a flexible schedule to work during days, nights, weekends, and some holidays as needed