Skip to main content

This job has expired

Executive Chef

Employer
Corporate Chefs
Location
Saint Paul
Salary
Competitive

View more

Industry
Hospitality and Tourism
Role
Executive
Job Type
Long-Term
Hours
Full Time

As Executive Chef you will be responsible for all culinary and back-of-house operations at the assigned unit. As part of the operations, the Executive Chef is responsible for the management of all back of the house staff as well as the general execution of all food service operations. The Executive Chef develops and creates the menu for the food service operations, ensuring the highest quality of foodservice, productivity, and consistency. The Executive Chef develops and monitors the unit's budget to ensure compliance with cost controls. As the Executive Chef you will implement departmental systems and standards while demonstrating leadership, creativity, integrity, and resourcefulness.

Key Accountabilities:

  • As the Executive Chef you will serve as the department head for all culinary operations.
  • Responsible for P&L accountability, inventory, purchasing and receiving.
  • Develop menus based on such factors as market trends, customer preferences and nutritional considerations.
  • Adhere to HACCP guidelines to ensure safe and sanitary food production, preparation and presentation.
  • Plan, develop and implement culinary production for catered functions.
  • Provide leadership and direction to all staff members; including hiring, training and coaching.
  • Strong focus on team member growth and development.
  • Develop culinary training programs for food production employees and serve as a culinary resource to promote quality food services.
  • Ensure the highest level of customer service.

Minimum Requirements:

  • Certification by a recognized culinary institution or an equivalent combination of education and experience is necessary.
  • Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.
  • Must have 3- 5 years of culinary management experience.
  • Strong leadership, oral and written communication skills are required.
  • A proven track record of successfully controlling costs and managing annual budgets.
  • Experience with a computerized menu management system, and knowledge of office and industry software applications is necessary.
  • Ability to effectively supervise and train a diverse work staff.
  • Servsafe certification preferred.

Please apply online by submitting your application here


*Background checks required*



Lancer is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status

Get job alerts

Create a job alert and receive personalized job recommendations straight to your inbox.

Create alert