Executive Chef is responsible for all food ordering, storing and production, maintains kitchen and all food handling practices in accordance with local sanitation guidelines. Job requirements include Food and Beverage operations experience. Extensive knowledge of food handling and production. Education in Management and Extensive Culinary experience. Physical requirements include standing, speaking, hearing, reading, writing, able to carry 30-75 lbs., walking, lifting, reaching overhead, pushing, pulling, bending and able to climb ladders. Associate benefits include medical, dental, vision, paid time off and 401K.

Duties to include, but not limited to:

• Maintain an acceptable level in food cost by controlling the recommended food handling/storage procedures.
• Ensure proper holding guidelines are used for hot, cold, frozen, and dry foods.
• Follow leftover cooking and storage guidelines established through health department standards.
• Oversee the proper food sanitation guidelines are adhered to at all times and kitchen staff is periodically updated on contamination hazards.
• Responsible for the cleaning and sanitation of all food production, holding, and storage areas to meet or exceed the local Health Department regulations.
• Emergency and Safety guidelines followed through the use of proper knowledge of kitchen equipment handling and the storage of First Aid supplies in work areas.
• Fire prevention maintained on daily basis through inspection of high-risk areas.
• Use and maintain kitchen equipment and utensils according to prescribed procedures.
• The arranging of food production equipment in stations for the purpose of systematic food preparation and service.’ Determine the amount of food to prepare and follow standardized recipes for consistent preparation.
• Oversee the order taking, preparation, and serving, and banquet functions.
• Food orders are prepared only when authorized by a written guest check or function sheet. All foods must be plated according to specifications.’
• Maintain all Food and Beverage cost controls in accordance with hotel guidelines.
• Coordinate the receiving of all packages in accordance with hotel guidelines.
• Maintain FIFO system for proper stock rotation and ensures proper storage of perishable as well as non-perishable items.
• Responsible for storing and rotating of incoming stock.
• Responsible for filling and ticketing all incoming requisitions accurately.
• Take daily inventory. Maintain top 10 perpetual.
• Conduct weekly comprehensive inventory orders of all kitchen inventories.
• Schedules all departmental training and employee meetings.
• Customarily and regularly directs the work of at least two or more other full-time employees or their equivalent.
• Participates in the hiring, firing, advancement, promotion or any other change of status of other departmental employees.