Executive Chef

Continental Services; Detroit (MI); On-site; USD 75,000; Full time

Job summary

An established industry player is seeking an Executive Chef to lead their culinary team at a vibrant cafe. This role involves managing daily food production, menu development, and ensuring high standards of food quality. The ideal candidate will have extensive culinary experience, strong leadership skills, and a passion for culinary innovation. You will be responsible for training staff, overseeing kitchen operations, and maintaining excellent communication with the team. If you thrive in a dynamic environment and are eager to make a significant impact, this opportunity is perfect for you.

Qualifications

• 5+ years culinary experience in a large kitchen preferred.
• ServSafe Manager and Allergen certification preferred.

Responsibilities

• Manage culinary team for food production and quality.
• Oversee menu development and staff training.
• Conduct daily checks for food quality before service.

Skills

Culinary Skills

Team Management

Menu Development

Food Safety Knowledge

Communication Skills

Education

Bachelor's Degree in Culinary or Hospitality

Tools

ServSafe Certification

Culinary Management Software

Job description

Executive Chef

Department: CCS Taubman Cafe 700166

Employment Type: Full Time

Location: CCS

Reporting To: Katherine Farkas

Compensation: $75,000 / year

Description

The Executive Chef is responsible for manage the culinary team on a day to day basis for production of food and overall food quality. This includes constant communication with the staff, training of staff on kitchen procedures, laying out the production week to week and scheduling appropriately. Working offsite events, scheduling, training, writing plans for large events, and visiting events to insure quality.

Essential Duties and Responsibilities

• Responsible for execution of Breakfast, Lunch, and special events.
• Conduct daily line checks/check food items for quality before each meal service.
• Communicate to the staff any issues with food and service and continuous improvement.
• Manage culinary team ensuring completeness and accuracy of work; Sous Chef, Cooks and Dishwasher staff.
• Responsible for menu development. Conduct research and development of new culinary trends and ideas for menus.
• Oversee menu testing, prototyping and recipe compliance and generation.
• Complete weekly production sheets.
• Complete weekly schedule needs and forecasting for culinary production and events.
• Manage cleanliness of the kitchen.
• Oversee culinary staff development, training and team building plans.
• Manage the inventory and ordering process.
• Assist General Manager in achieving financial goals through managing food cost.
• Attend regular culinary Management meetings.
• Provide leadership as a working manager.
• Participates in the interview, selection and assessment of talent.
• Sets performance expectations, work hours and manages delegation of responsibility.
• Provides coaching, training, and development opportunities.
• Resolves employee concerns, escalated issues, and grievances.
• Assist General Manager with conducting Annual Employee Evaluations.

Other (Non-Essential) Duties and Responsibilities:

• Additional projects and assignments as needed.
• Provide leadership as a working manager at events.
• Develop training programs and materials.

Supervisory Responsibilities:

• Participates in the interview, selection and assessment of talent
• Sets performance expectations, work hours and manages delegation of responsibility.
• Makes hiring, firing, and promotional decisions.
• Provides coaching, training, and development opportunities.
• Resolves employee concerns, escalated issues, and grievances.

Job Requirements

• Bachelors Degree in culinary or hospitality. Equivalent work experience in the industry acceptable.
• Five or more years culinary experience required, large kitchen strongly preferred.
• Prior management experience strongly preferred.
• ServSafe Manager and Allergen certification preferred. If the individual does not hold these, must be willing to obtain them through our ServSafe training program
• Advanced Knowledge of food preparation practices
• Ability to prepare wide range of culinary offerings
• Ability to teach/train other Grand Performers how to execute food preparation
• Must possess excellent computer skills
• Requires good communication skills, both verbal and written
• Must project a professional demeanor, pleasant personality, and positive attitude, neat and well-groomed appearance.
• Ability to maintain and build relationships with existing and potential clients as well as industry contacts

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