An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
Park Ridge, Illinois, United States Job Description Air Culinaire Worldwide, LLC Full Time US ACW Management Park Ridge, IL, US Salary Range:
$80,000.00 To $90,000.00 Annually SUMMARY The Executive Chef is responsible for managing the culinary and kitchen operations staff, and the overall compliance with HACCP, Food Safety and ACES specifications associated with Air Culinaire Worldwide food production orders. Additionally, the Executive Chef will participate in the process of directly serving the Air Culinaire Worldwide customers and obtaining feedback from them regarding our product and service, which they will relay to the General Manager. The Executive Chef will be an on-site problem solver in the event of situations arising that requires immediate action, and the Executive Chef will the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost. The Executive Chef is responsible for managing all culinary staff training, labor scheduling as directed by the GM, and for the career planning, coaching and skills enhancement of the entire culinary team.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Under the direction of the General Manager, the Executive Chef's primary responsibility is to manage all aspects of the kitchen and culinary staff. In addition, the Executive Chef will manage the kitchen food purchasing, specifications, labor and culinary operations to achieve the highest quality of cuisine and profitability while maintaining Air Culinaire Worldwide Standards. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Recruiting, interviews, hires and training of existing and new kitchen personnel. Schedule, direct, train, oversee and develop kitchen staff including hiring, discipline and performance reviews and specific skills enhancements. Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required. Monitor and communicate Customer deviations and implement training for improvements and product changes as directed and needed. Visits Clients, Vendors and offers/Performs food demonstrations at FBO's and conferences Becomes resident subject matter expert (SME) for all hot and cold culinary processes within kitchen. Designs, supervises, coordinates and participates in training, educational and demonstrational activities for cooks, prep, janitorial and other kitchen personnel. Maintains updated knowledge of current culinary and packaging and consumer dining trends. Implements and trains Food Safety, oversees/purchases food, establishes production levels and inventory controls, manages/controls food cost issues and provides direction and executes solutions. Responsible for ensuring timely food handling, storage, prep and production. Maintains & manages Air Culinaire Worldwide kitchen specifications and SOP's as required. Participates in and implements Sales and Marketing programs as required from the culinary perspective. Safely operate company vehicles and drive in compliance with all local and federal laws and regulations. •Must be legally licensed to drive and badged as required by FBO-Clients. Dresses professionally in full Chef Uniform and within the guidelines of Company procedures including the company approved uniform. Carry company provided mobile device at all times when on duty out of the office and communicate with your local operation and the company call center as required or needed. Basic financial skil Equal employment opportunity, including veterans and individuals with disabilities.
PI286725121
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