Job Description Overview

The role of the Executive Chef is to guide and build the Food Service Program under the supervision of the local Operations Manager, and in collaboration with the global food team.  This position oversees all kitchen staff and systems and partners with the management team to create cohesive and unique programing based around exceptional hospitality, sourcing, product and employee health and wellness. 

Job Duties

• Lead and facilitate monthly and weekly  menu planning sessions for all stations.  Ensure high food quality, sourcing and product standards are met, and include nutritious options for every eater.
• Supervise Sous Chefs in direction of all kitchen staff.  Enforce performance and behavior standards and accountability.
• Produce and post weekly kitchen staff schedule.
• Hands-on help, instruction, and leadership in kitchen prep and service.
• Create kitchen initiatives geared toward high-volume, low-waste, cost-effective solutions that maintain a high quality of product and service.
• Monitor food’s lifecycle from source to service and ensure full-utilization of all product.
• Partner with Product and Vendor lead to secure accounts with local, sustainable, and high integrity vendors.  Establish clear budgets, ordering protocol, and product pars.
• Establish and supervise systems and tools for full compliance of food safety and sanitation.
• Meet weekly with Events Teams to plan and execute internal and external events.
• Lead weekly food program tours and orientations and prepare educational materials for new hires and visitors.
• Main point of contact on all employee food feedback.  Respond to requests and questions, act pragmatically to create changes and solutions.
• Prepare and deliver quarterly surveys around usage and satisfaction.  Share results with team and create actionable solutions and changes in response.
• Deliver regular program updates to office both in writing and verbally.
• Manage and maintain kitchen equipment and bring maintenance and upgrade requests to facilities team.
• Partner with management team to plan for growth in both food volume, service points, and infrastructure.
• Manage menu and communications tools including menu templates, email messaging, social media, and informational signage.  Partner with graphic design and internal tools to build new tools as needed.
• Identify and reach out to community partners for community service, internships, donations, and educational opportunities.
• Document and measure program achievements and progress.  Celebrate team milestones and individual achievements.
• Lead team meetings, create agendas, and communicate to inform, inspire, and promote accountability and growth.

 Skills and Qualifications

• 5+ years experience in a culinary leadership role
• Excellent time management, multi-tasking, and organizational skills
• Strong motivational and problem solving skills
• Excellent verbal and written communication
• Ability to produce high-quality food from scratch in volume
• Ability to lift over 50 pounds repeatedly
• Experience controlling inventory and working with budgets
• Diverse culinary background in regional cuisine, technique, ingredient knowledge, and health/nutrition
• Familiarity with dietary restrictions, alternative cuisine, and accommodating a diverse group of eaters
• Must maintain composure and a professional demeanor at all times
• Flexible schedule and availability based upon business needs

Compensation this position is : salaried How to apply Deadlineno deadline