Executive Catering Chef

Genesis HealthCare; Wichita (KS); On-site; USD 50,000 - 80,000; Full time

Job summary

An established industry player in healthcare is seeking an Executive Catering Chef to lead a dynamic culinary team. This management position involves developing innovative culinary solutions while ensuring high standards of food preparation and presentation. The ideal candidate will have extensive culinary experience, strong leadership skills, and the ability to foster a collaborative environment. Join a forward-thinking organization that values quality and creativity in culinary arts, and make a significant impact on customer satisfaction and operational excellence.

Qualifications

• Minimum of 4 years culinary experience with at least 2 years in management.
• Advanced knowledge of culinary principles and practices.

Responsibilities

• Manage culinary team to ensure quality in food presentation.
• Develop and maintain effective client and guest relationships.

Skills

Culinary Management

Food Presentation

Team Management

Communication Skills

Culinary Techniques

Education

Culinary Arts Degree

Job description

Executive Catering Chef Job Description

The Executive Catering Chef is a management position overseeing chef managers as well as hourly culinary staff. They are responsible for developing and executing culinary solutions to meet customer needs and tastes. The role involves offering a wide variety of culinary solutions, overseeing culinary operations to meet production, presentation, and service standards, and applying culinary techniques to food preparation and final presentation.

Job Responsibilities

1. Ensure culinary production aligns with the Executional Framework and maintains proper standards for preparation, presentation, and service.
2. Manage a culinary team, including chef managers and hourly staff, to ensure quality in food presentation.
3. Train and manage culinary staff to utilize best practices in food production.
4. Coach employees to foster understanding of goals and methods to achieve them.
5. Reward and recognize staff performance.
6. Plan and conduct team meetings and daily huddles.
7. Maintain staff records, including training, shift checklists, and performance data.
8. Develop and maintain effective client and guest relationships for mutually beneficial business outcomes.
9. Achieve food and labor targets with a focus on margin improvement, understanding performance metrics, data, and inventory trends.
10. Ensure efficient execution and delivery of culinary products in line with daily menus.
11. Comply with Operational Excellence principles by managing waste, standard menus, recipes, and ingredients.
12. Understand supply chain and procurement processes, ensuring use of authorized suppliers.
13. Implement and adhere to the Food Framework.
14. Accurately estimate food consumption for requisitions and purchasing.
15. Ensure proper operation and maintenance of equipment.
16. Comply with all relevant policies, rules, and regulations, including safety, health, and wage laws.

This job profile is not exhaustive; duties and responsibilities may change or be added as needed.

Qualifications

• Minimum of 4 years culinary experience.
• At least 2 years in a management role preferred.
• Ability to multi-task and simplify team agendas.
• Advanced knowledge of culinary principles and practices.
• Experience in managing people and resolving problems.
• Excellent oral, reading, and written communication skills.