EXECUTIVE CHEF

ADP, Inc.; Coral Gables (FL); On-site; USD 75,000 - 80,000; Full time

Job summary

ADP, Inc. in Coral Gables, FL seeks an Executive Chef to lead all culinary activities for the restaurant, overseeing the kitchen, planning menus, training personnel, and managing product purchasing and the culinary budget.

The role requires +5 years Italian cuisine experience, 5 years of progressive experience in high-volume production or catering, and prior executive chef experience including training, purchasing, and budgeting. Expect a loud, busy kitchen with long hours and weekend work.

Qualifications

• +5 years Italian cuisine experience.
• 5 years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience.
• Prior experience as an executive chef.
• Prior experience training, purchasing, and managing budgets.

Responsibilities

• Inspect kitchen areas for food quality, appearance, cleanliness and sanitation.
• Coordinate and oversee training for kitchen, bakery, butcher shop, and production staff.
• Develop recipes and portion specs aligned with consumer tastes and budgets.
• Assist operation managers with plate presentation and menu planning.
• Prepare operational reports and analyses and provide recommendations.
• Perform other related duties as needed.

Skills

Leadership

Presentation Skills

Strategic Thinking

Business Acumen

Thoroughness

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

EXECUTIVE CHEF

Full Time Management Coral Gables, FL, US 1 Attachments

30+ days ago Requisition ID: 1027

Salary Range: $75,000.00 To $80,000.00 Annually

SUMMARY:

The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.

Essential Duties and Responsibilities:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance.
• Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
• Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.
• Perform other related duties incidental to the work described herein.
• Strategic Thinking.
• Business Acumen.
• Thoroughness.
• Leadership.
• Presentation Skills.

Supervisory Responsibility

This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department.

The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.

Physical Demands

The employee is required to stand for long periods as well as walk, bend, and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires the ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.

Position Type/Expected Hours of Work

This position regularly requires long hours and weekend work.

Required Education and Experience

• +5 years Italian cuisine experience
• 5 years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience.
• Prior experience as an executive chef.
• Prior experience training, purchasing, and managing budgets.