Corporate Executive Chef

SUMMARY

Manages a part or all of the culinary operations in Food & Beverage, and assists in overall management of the kitchen.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Works with Executive Chef and Executive Sous Chef in creating and maintaining standards for kitchen all operations.

• Apply knowledge of food cost and controls.

• Apply knowledge of labor cost and controls.

• Determine kinds and amount of food necessary to prepare items listed on menus.

• Complete requisitions for food products to be prepared.

• Plans sequence and time of cooking operations to meet meal-serving hours.

• Directs cooks performing tasks.

• Manage portion size of food items to ensure consistency.

• Evaluates and solves problems encountered, such as substituting items on menus, reusing cooked food, and reducing excess waste and spoilage.

• Assists in cooking tasks and in preparing hot and cold foods for all areas in the culinary arena.

• Manage and recommend discipline of subordinates.

• Complete work schedules.

• Maintain all sanitation standards.

• Complete all paperwork relating to position.

• Communicate with storeroom staff to know what food products, and equipment available.

• Conduct daily food storeroom reviews.

• Communicate with proper written and/or verbal information to staff to maintain efficient operations of kitchen.

• Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees.

SUPERVISORY RESPONSIBILITIES

Manages four subordinate supervisors who supervises a total of twenty-three employees in AM/PM Ala Carte, Glass Works, Banquets, and Ihlenfeld Dining Room. Is responsible for the overall direction, coordination, and evaluation of this unit. Also directly supervises four non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE

Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.