EXECUTIVE CHEF

Graspa Group; Coral Gables, Northern (FL, KY); Hybrid; USD 75,000 - 80,000; Full time

Job summary

Graspa Group in Coral Gables, FL seeks an Executive Chef to lead all culinary operations. You will supervise the kitchen, design menus, and manage purchasing and budgets to ensure high-quality food and service.

The role requires extensive experience in Italian cuisine, prior executive chef duties, and strong training/purchasing capabilities. Long hours and weekend work are expected in a fast-paced environment.

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

• Oversee all kitchen activities and plan menus.
• Train kitchen staff and coordinate training programs.
• Coordinate purchasing specifications, recipe testing and menu development.
• Prepare operational reports and analyses; recommend improvements.
• Lead budgeting and cost-control efforts in the kitchen.
• Maintain food safety and sanitation standards.

Skills

Italian cuisine

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

7 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.