Executive Chef

Farmers Pride Inc; Fredericksburg (PA); Presencial; USD 70.000 - 90.000; Jornada completa

Descripción de la vacante

Farmers Pride Inc. in Fredericksburg, PA is seeking an Executive Chef to direct all daily kitchen, culinary, and service operations in a high-volume setting.

You will ensure food quality, safety, scheduling, payroll accuracy, and manage operating costs while developing staff and maintaining consistent menus across events and meals. Requirements include 10+ years in food service, 2+ years as an Executive Chef, ServSafe certification, and strong ERP/Microsoft Office skills to optimize purchasing,

Formación

• 10+ years of experience in restaurants, banquet facilities, or high-volume food service environments.
• 2+ years of experience as an Executive Chef.
• Strong computer proficiency including ERP systems and Microsoft Office Suite.
• Experience managing food costs, labor expenses, payroll, and staff scheduling.

Responsabilidades

• Oversees menu development, food preparation, presentation, and consistency.
• Holds team members accountable for food quality, production, and food safety standards.
• Manages food costs, purchasing, inventory, and waste to support financial goals.
• Creates and maintains staff schedules to ensure appropriate coverage while managing labor costs.

Conocimientos

Leadership

Team management

Food cost control

Payroll & scheduling

Educación

Culinary school degree

Herramientas

ERP systems

Microsoft Office

Descripción del empleo

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

2 days ago Requisition ID: 4843

Salary Range: $69,600.00 To $90,400.00 Annually

Join the Company that is 100% committed to moving the bar higher. Your future belongs at the home of the Excellent Chicken...Bell and Evans!

Executive Chef

JOB SUMMARY:

The Executive Chef directs all daily kitchen, culinary, and service operations. This role will ensure that the facility is ready for low and high-volume mealtimes, with food that meets and exceeds food quality standards. The Executive Chef is responsible for food quality, team development, food safety, scheduling, payroll accuracy, and managing operating costs to support the department’s financial goals.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Oversees menu development, food preparation, presentation, and consistency.
• Holds team members accountable for food quality, production, and food safety standards.
• Maintains cleanliness and compliance in all food production and service areas.
• Manages food costs, purchasing, inventory, and waste to support the department’s financial goals.
• Monitors movement, expenses, operating costs and financial performance.
• Oversees storage, rotation, and utilization of food items, supplies, and packaging.
• Creates and maintains staff schedules to ensure appropriate coverage while managing staffing levels and labor costs.
• Manages team timekeeping and payroll through ADP, reviewing hours, punches, overtime, and exceptions for accuracy. Resolves discrepancies and ensures payroll is completed correctly and submitted on time.
• Trains new and existing team members on kitchen procedures, food production, service expectations, and best practices.
• Communicates and implements new processes and procedures.

SUPERVISORY RESPONSIBILITIES

Supervises, trains, and develops team members to ensure they can carry out company strategies, policies, and procedures. Regularly evaluates performance, provides feedback, and establishes annual performance goals based on individual and departmental needs.

EDUCATION AND/OR EXPERIENCE

• 10+ years of experience in restaurants, banquet facilities, or high-volume food service environments.
• 2+ years of experience as an Executive Chef.
• Culinary school degree preferred.
• Strong computer proficiency, including ERP systems and Microsoft Office Suite.
• Experience managing food costs, labor expenses, payroll, and staff scheduling.

REQUIREMENTS

• Current ServSafe certification and working knowledge of food safety regulations.
• Proven ability to lead kitchen operations, manage food production, and maintain consistent food quality in a high-volume food service environment.
• Ability to manage multiple priorities and make sound decisions in a fast-paced environment.
• Demonstrated experience supervising, training, scheduling, and developing employees.
• Strong critical analysis, organizational, communication, leadership, and problem-solving skills.
• Ability to develop and maintain employee schedules that meet operational needs while controlling labor costs.
• Knowledge of food safety, sanitation, food handling, and applicable health regulations.
• Proficiency in ERP systems, Microsoft Office Suite, and other business systems used for scheduling, payroll, purchasing, inventory, and reporting.
• Ability to work a flexible schedule, including evenings, weekends, and holidays as needed.

FOOD SAFETY

Ensures food is prepared, handled, stored, and served safely. Maintains sanitation standards and addresses food safety or quality concerns promptly in accordance with company policies and procedures.