POSITION TITLE: Executive Chef
DIVISION: Dining Services
The Executive Chef ensures the Chefs, Sous Chefs, and other food production staff in Valley’s kitchens provide quality, nutritious, safe, eye-appealing, properly flavored food to all customers and that professional standards are met and maintained in the unit. The Executive Chef ensures that a safe and sanitary work environment is provided for all foodservice employees. The Executive Chef works with the client to ensure that preparations for events are completed in accordance with established guidelines. The Executive Chef ensures Valley’s vision, goals and objectives are met based on client and contractual obligations.
Minimum of an Associate’s Degree in Culinary Arts required and a minimum of five (5) years
Chef experience in a large food service production facility required. A minimum of two (2) years of experience supervising other chefs, sous chefs, or food service production staff required. Must have a working knowledge of all areas of the kitchen (baking, salads, hot food, production, et al). Experience in large quantity production and buffet/banquet/catering required. Experience/knowledge of marketing and merchandising in a food service setting preferred. Must have computer experience using Microsoft Office software (Word & Excel), including the use of internet and electronic mail systems. ServSafe Certification required.
Competencies:(The following competencies describe the knowledge, skills, abilities and attributes that lead to a successful employee in this position.)
- Must have excellent written and verbal communications skills to all educational levels, including employees, customers, vendors and client
- Must have the ability to direct employees to meet the goals and objectives of the unit
- Must have the ability to read, write, and understand instructions, policies, and other communications
- Must have the ability to perform all types of mathematical functions and measure numbers, proportions and quantities of food products
- Must have extensive knowledge of recipe utilization and production forecasting
- Must have knowledge in the mechanics of food service equipment
- Must have experience with generally accepted cooking techniques
- Must have strong knowledge and experience using Microsoft excel for reports and analysis
- Must have extensive knowledge of proper sanitation and food handling
PHYSICAL AND MENTAL EFFORTS
Physical demand level is moderate with 40 pounds being demanded occasionally. Intermittent sitting and standing with wide freedom of movement. Occasional lifting, bending, stooping, pushing and pulling. Must be mobile to oversee staff performing service functions in various areas of the facility. Some travel by air or vehicle, including possible overnight, may be required.
Exercises independent judgment. Attends to detail. Acts independently and makes decisions. Works with minimal supervision. Uses discretion and confidentiality concerning employee, customer, customer, and company business.
ENVIRONMENTAL AND WORKING CONDITIONS
Environment is a food service facility where food is prepared and served. Interacts with employees on a daily basis. Works flexible hours as needed. Spends most of the workday indoors; however, sudden and extreme changes in temperature may occur.
The Executive Chef reports directly to the Food Service Director of the assigned facility and indirectly to the applicable client staff. Has supervisory responsibility over assigned chefs, sous chefs, and other food service production staff.
ESSENTIAL FUNCTIONS / STANDARDS OF PERFORMANCE
The position functions and duties described below may not be the only requirements of the position. It may be necessary to follow other instructions or perform other related duties required by Valley Services, Inc.
- Oversees all food production
- Controls food, beverage, supply, and labor costs in order to meet budget guidelines
- Oversees the weekly food and supply order in accordance with the established schedule and menu cycle
- Ensures all CBORD standardization is adhered to, as it pertains to the Kitchen, ie: Production, Waste, Menu Planning, Recipes
- Recommends menu changes based on the available quantity of inventory on hand
- Oversees the labeling, covering, dating, storing and proper rotation of stock of all leftover foods
- Ensures that all pre-preparation for following day’s meal is completed
- Tests and utilizes new methods of food preparation and presentation
- Responsible for the overall presentation of the food presented to customers
- Oversees equipment maintenance and replacement
- Provides input and/or prepares daily and weekly unit reports
- Assist with recruiting, hiring, and conducting performance appraisals on assigned employees
- Trains employees in food production principles, practices and techniques
- Monitors inventory and places orders utilizing quantities on hand
- Completes an assessment and performs training with kitchen personnel in sanitation practices and establish cleaning schedules and other sanitary controls as required by the county and or state health department and Valley policy
- Assists with maintaining the highest rating on health inspections and corrects any deficiencies