Executive Chef

Overview:

A Kolter Hospitality Executive Chef delivers service excellence to guests by establishing and maintaining a smooth and functioning food production department. This position is responsible for ensuring a high level of sanitation and safety in all food areas, and striving for service of high-quality food and achievement of budgeted goals. _____________________________________________________________________________________

Performance Expectations:

Maintain quality food product and presentation according to company standards i.e., use records and recipe cards. Supervises all food preparation for the outlets and banquets. Maintain purchasing, receiving and food storage standards, conduct food cost control inventories. Calculate accurate, theoretical and weighted food costs. Coordinate food costs for accounting. Estimate production needs on a daily and weekly basis. Maintain high sanitation standards for food handling and equipment maintenance. Conduct monthly sanitation and safety inspections. Assist in development of annual operations budget. Develop menu selection and format. Coordinate with engineering to ensure preventative maintenance programs are in effect. Coordinate with catering and banquet department to review Banquet Event Orders. Hire and train qualified team members. Counsel, coach, and discipline team members. Follow all safety procedures while working. Demonstrate knowledge of current industry trends and best practices Identify new culinary techniques and presentations Possess a high level of culinary creativity Follow all safety procedures while working.

Behavioral Expectations:

Be effective and innovative in handling and solving problems in the workplace. Remain positive and helpful while working in a fast-paced environment. Committed to the success and growth of the company. Act honorably, even when no one is watching. Eagerness to grow and/or develop within the company Passionately provide personalized guest service