Executive Chef

Fresh Meal Plan, LLC; Boca Raton (FL); On-site; USD 80,000 - 120,000; Full time

Benefits offered by this job

Employee discounts

Opportunity for advancement

Training & development

Wellness resources

Job summary

Fresh Meal Plan, LLC in Boca Raton, FL seeks an Executive Chef to lead culinary operations and ensure exceptional quality across all menus and events.

The candidate will rely on extensive culinary experience to adapt to various roles and respond quickly to changing customer needs, while maintaining high standards of food safety and cost control.

Qualifications

• Requires a degree in Culinary Arts and at least 5 years Executive Chef experience.
• Knowledge of purchasing, ordering, receiving, food cost and inventory procedures.
• MS Office proficiency (Word, Excel) required.

Responsibilities

• Reports to Ownership.
• Coordinates and participates in tasks of kitchen staff to ensure high-quality products.
• Oversee production of food operations and kitchen compliance with standards.
• Maintain inventory and assist in ordering items as needed.
• Open/close the kitchen and supervise staff during shifts.
• Train and direct staff; hire and manage as needed.

Skills

Culinary Leadership

Kitchen Management

Food Safety

Menu Development

Inventory Control

Team Training

Education

Culinary Arts Degree

Tools

MS Office

Excel

Word

Job description

Benefits:

• Employee discounts
• Opportunity for advancement
• Training & development
• Wellness resources

Summary of Position:

Serves as the Executive Chef must possess the ability to quickly and decisively make decisions to take care of our customers. They must also be able to draw upon their experience as a culinary chef to work in many different roles to effectively respond to variables that are given with no prior notice.

Duties & Responsibilities:

• Reports to Ownership
• Coordinates and participates in the tasks of cooks and other kitchen personnel to ensure standard quality product is consistently produced
• Assists in maintaining inventory, food and non-food items necessary for ordering purposes
• Oversee production of food operations
• Assumes 100% responsibility for quality of products served.
• Oversees and complies consistently with our standard catering, cooking methods, quality standards and kitchen rules, policies and procedures.
• Maintains a clean and sanitary production area including tables, shelves, grills, fryers, sauté burners, convection oven, and refrigeration equipment.
• Open/closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in opening/closing the kitchen.
• Performs other related duties such as ordering, receiving, hiring, training and directing staff

Skills:

• Uses time efficiently and completes work in a timely manner
• Demonstrates attention to detail
• Demonstrates accuracy and thoroughness
• Demonstrates the ability to work independently
• Demonstrates the ability to lead by example and be responsible at all times

Physical Demands and Other Requirements:

• Candidate should have a degree in Culinary Arts and at least 5 years Executive Chef experience
• Knowledge of purchasing, ordering, receiving, food cost and inventory procedures
• Working knowledge of MS Office including (Word, Excel)
• Regularly required to stand for 8 or more hours
• Regularly required to use hands
• Occasionally required to lift up to 50 pounds.
• Regularly required to bend down to floor level or reach above eye level
• Must have reliable transportation
• Must have reliable means of communication
• Must be able to communicate clearly with employees & manager