This position is responsible for any and all kitchens in a foodservice establishment, ensuring all kitchens provide nutritious, safe, eye-appealing, properly flavored food, maintaining a safe and sanitary work environment for all employees.  

·          Interview, hire, evaluate, reward and discipline kitchen personnel as appropriate.

·          Orient and train kitchen personnel in property and department rules, policies and procedures.

·          Establish and train kitchen personnel in food production principles and practices. 

·          Establish quality standards for food production. 

·          Plan and price menus.  

·          Schedule kitchen employees in conjunction with business forecasts and predetermined budget.  

·          Maintain payroll records for submission to payroll department.

·          Control food cost within purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures.

·          Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery. 

·          Maintain communication with all departments in order to facilitate the proper handling of event operations.

·          Maintain up-to-date knowledge of local and industry related culinary trends

·          Establish maintenance schedules in conjunction with manufacturer’s instructions for all equipment, provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR.

·          Maintain appropriate inventory levels for all menu items and events.

·          Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and/or dining areas.

·          Ensure compliance with all applicable health and safety regulations.

·          Standardize portions served and control of food, beverage, and labor costs.

·          Supervise period end culinary inventory process and work with General Manager and AGM to troubleshoot when problems arise.

·          Manage all Food, Beverage and Labor Cost control within the culinary operation.

·          Manage the rental and operation of all equipment that needs to be used by the concessions operation.

·          Help develop new concepts that ensure the highest possible quality of food service.

·          Develop operational plan for all events where Premium food services are required.

·          Provide culinary support to Storefront operations through preparation of required recipes and products.

·           Perform other related duties, tasks and responsibilities as required.

·       Must be able to understand written and oral direction and to communicate with others.

·       Must be able to promote and participate in a team environment. 

·       Minimum of 5 years’ experience  as an Executive Chef.

·       Must be ServSafe and HACCP certified.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.