Executive Chef
- Employer
- Apt Resources
- Location
- Rapid City
- Salary
- Competitive
View more
- Industry
- Hospitality and Tourism
- Role
- Executive
- Job Type
- Long-Term
- Hours
- Full Time
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JOB OVERVIEW:
Our Successful candidate will manage menu development, inventory and ordering, execute flawless catered events, provide training and manage safety protocols, manage our inhouse software and have direct culinary oversight of a team of 30.
Be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting
Ensure our Culinary standards including recipe compliance and food quality are implemented
Have the ability and willingness to develop and motivate team members to embrace culinary innovations
Ensure food safety, sanitation and workplace safety standard compliance.
Have working knowledge of automated food inventory, ordering, production and management systems.
A strong culinary background, with the demonstrated ability to stay current with new culinary trends
Excellent leadership and communication skills with the ability to maintain the highest of culinary standards
Strong coaching and employee development skills.
Have a passion for food and innovation.
RESPONSIBILITIES:
Provides culinary leadership within a medium 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 Duties
Implements & 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.
QUALIFICATIONS:
Basic Education Requirement - Associate's Degree or equivalent experience
Basic Management Experience - 2 years
Basic Functional Experience - 2 years of work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
Requirements
Experience level: Mid-senior
Experience required: 5 Years
Education level: Associate degree
Job function: Management
Visa : Only US citizens and Greencard holders
Benefits
Relocation assistance: Limited assistance
Our Successful candidate will manage menu development, inventory and ordering, execute flawless catered events, provide training and manage safety protocols, manage our inhouse software and have direct culinary oversight of a team of 30.
Be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting
Ensure our Culinary standards including recipe compliance and food quality are implemented
Have the ability and willingness to develop and motivate team members to embrace culinary innovations
Ensure food safety, sanitation and workplace safety standard compliance.
Have working knowledge of automated food inventory, ordering, production and management systems.
A strong culinary background, with the demonstrated ability to stay current with new culinary trends
Excellent leadership and communication skills with the ability to maintain the highest of culinary standards
Strong coaching and employee development skills.
Have a passion for food and innovation.
RESPONSIBILITIES:
Provides culinary leadership within a medium 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 Duties
Implements & 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.
QUALIFICATIONS:
Basic Education Requirement - Associate's Degree or equivalent experience
Basic Management Experience - 2 years
Basic Functional Experience - 2 years of work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
Requirements
Experience level: Mid-senior
Experience required: 5 Years
Education level: Associate degree
Job function: Management
Visa : Only US citizens and Greencard holders
Benefits
Relocation assistance: Limited assistance
You need to sign in or create an account to save a job.
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