Executive Chef

Position Summary:Provides culinary leadership within a large sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution.Key DutiesImplements & coordinates the culinary function.Directs & trains cooks & utility workers.Ensures food preparation & production meets operational standards.Manages catering & retail areas.Customer & Client satisfaction.Financial management to include food cost & labor management.Manages food & physical safety programs.Minimum Qualifications & Requirements:Minimum Education Requirement - Bachelor’s Degree or equivalent experienceMinimum Management Experience - 3 yearsMinimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etcMust Have:Minimum 3 years of management experience in food or culinary servicesDemonstrated experience managing food and labor costs, including P&L and budget managementMinimum 3 years of functional experience in food or culinary services (restaurants, fast food, vending, catering, institutional, or similar)Experience managing catering operations from planning through executionWorking knowledge of automated food inventory, ordering, production, and management systems.