Executive Chef
| Verified Pay check_circle | Provided by the employer$50,000 - $60,000 per year |
|---|---|
| Hours | Full-time |
| Location | Oswego, New York |
About this job
Job Description
$50,000 - $60,000 Annually
RESPONSIBLE TO: Administrator
POSITION DESCRIPTION:
Culinary & Menu: Develop menus, design new recipes, set presentation standards, and ensure consistent food quality.
Staff Management: Recruit, train, schedule, and lead all kitchen personnel (cooks, sous chefs, etc.).
Operations: Oversee daily kitchen flow, manage inventory, order supplies, control food costs, and implement kitchen policies.
Financials: Assist with budgeting, monitor menu profitability, and manage expenses.
Hygiene & Safety:Enforce strict food safety regulations and health code standards.
Leadership: Conduct pre-shift meetings, resolve customer complaints, and maintain high staff morale.
WORK ENVIRONMENT:
Long hours, including nights, weekends, and holidays.
Physically demanding, involving standing in hot, busy conditions.
DUTIES AND RESPONSIBILITIES:
Directs and supervises all dietary functions and personnel
Instructs personnel and assigned duties
Evaluates work performance
Maintains established policies of the institution
Assist dietician in establishing and receiving dietary policies and procedures and job description
Maintaining good employee relations
Interviews salesman and purchases food and supplies as required according to menus
Checks incoming food and supplies and directs storage thereof
Records department cost, maintains inventory system and regularly checks storage areas for stock level of staple items
Plans meals accordingly, using standard recipes for food preparation
Sees that food is obtained and ready for meal preparation by cooks and bakers and that supplies are ready for service
Plans use of left-over foods
Periodically talks with residents to evaluate food service quality, quantity, temperature and appearance of meals
Analyzes evaluations and uses them to make decisions in dietary procedures to promote better food service
Assists in plans for preparation of special meals for parties, banquets, etc.
May conduct or participate in in-service meetings and attend Department Head meetings
Directs and assists with departmental cleaning not performed by Housekeeping personnel
Must be available to work more than eight (8) hours per day or more than forty (40) hours per week
Other related duties that may become necessary or as directed by the supervisor, department head and/or
Experience:Significant years of culinary experience, often 2+ years, with proven management roles.
Education:Culinary degree or equivalent professional training.
Skills:Exceptional leadership, communication, organization, time management, creativity, and financial skills.
Attributes:Ability to work under pressure, passion for food, and strong attention to detail.
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