Executive Chef

Guest Services, Inc.; Arlington (VA); On-site; USD 113,000 - 138,000; Full time

Job summary

Guest Services, Inc. is seeking an Executive Chef in Arlington, VA to oversee daily production, preparation, and presentation of all food in the unit. The role includes supervising kitchen staff, meeting client objectives, and achieving financial goals while ensuring high food quality.

The Executive Chef will mentor staff, manage operations, and coordinate with the General Manager to maintain service excellence in a fast-paced environment.

Qualifications

• High School Diploma or GED required; culinary degree preferred.
• Food Protection Manager Certification required.
• Strong written and verbal English; proficient with MS Office.

Responsibilities

• Plan and develop menus, forecast portions, and cost items to meet budget.
• Recruit, supervise, train, schedule, and direct culinary and utility staff.
• Control expenses; determine food and supply needs; maintain inventory control.
• Maintain safe facility environment and hygiene standards for food production.
• Plan and supervise culinary work for events; ensure quality and sufficiency of prepared foods.
• Direct preparation and cooking for the unit.
• Report safety issues to management.

Skills

Customer service

Clear communication

Problem solving

Time management

Team leadership

Education

High School Diploma or GED

Culinary or AS degree

Food Protection Manager Certification

Tools

MS Word

Excel

Outlook

Job description

Job Summary

The Executive Chef is responsible for managing the daily production, preparation and presentation of all food in the unit. The Executive Chef must help the General Manager supervise and carry out day-to-day operations in the unit. The Executive Chef must also provide supervision, direction and training to all employees within the kitchen; achieve operating and financial goals; ensure food quality; and meet client objectives and/or customer needs.

Compensation Amount

125,000.00 USD Annual

Job Summary

The Executive Chef is responsible for managing the daily production, preparation and presentation of all food in the unit. The Executive Chef must help the General Manager supervise and carry out day-to-day operations in the unit. The Executive Chef must also provide supervision, direction and training to all employees within the kitchen; achieve operating and financial goals; ensure food quality; and meet client objectives and/or customer needs.

Job Description

ESSENTIAL FUNCTIONS

• Plan and develop menus, and forecast portion specifications to unit. Analyze and cost food items. Ensure compliance with established budget.
• Recruit, supervise, train, schedule, discipline, and direct the culinary and utility staff.
• Control expenses. Determine food and supply needs for venue. Maintain inventory control of food and supplies.
• Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
• Plan, schedule, supervise, and participate in the culinary work of the event to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods. Ensure food quality standards are met and amounts are sufficient to meet expected need.
• Direct the preparation and cooking of food for the unit.
• Maintain awareness of safety issues, and report them immediately to your manager.

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE

• High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field.
• Food Protection Manager Certification. Demonstration of food safety knowledge and sanitation.
• Computer proficiency with the ability to utilize MS Word, Excel, and Outlook required.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers.
• Experience in analyzing financial reports.
• Ability to communicate clearly and concisely, both orally and in writing.
• Ability to problem solve.

PHYSICAL AND MENTAL REQUIREMENTS

• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
• Ability to stand for the entire work day.
• Climbing steps regularly.
• Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.
• Reading and writing work-related documents in English.
• Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.
• Constantly communicates and receives verbal communication with other employees in fast-paced kitchen.
• Physical presence at the job site is essential to perform job duties.

EQUIPMENT USED

• Commercial Kitchen Machinery, Appliances, Tools, and Utensils.
• Typical office equipment (computers, phone system, fax, copiers, scanners, among others).

Founded in 1917, Guest Services has worked tirelessly to earn the reputation as the premier hospitality management company and National Park Service concessionaire in the United States. Guest Services takes great care and pride in providing best-in-class services across a wide variety of client sites including luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation, boathouses, marinas, museums, conference centers, senior living communities, health care systems, school and university dining facilities, and specialty retail stores.

Guest Services, Inc. is an Equal Opportunity employer. All qualified applicants will receive consideration for employment and promotion without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.