Executive Chef

StoryPoint; Jackson (TN); On-site; USD 50,000 - 70,000; Full time

Job summary

StoryPoint in Jackson, Tennessee is seeking a Culinary Manager responsible for all aspects of the culinary and dining department. This role involves overseeing retail sales, food costs, events, and maintaining employee and resident satisfaction.

The ideal candidate will have a culinary degree, four years of management experience, and strong leadership skills. This position requires long periods of standing, communication with others, and the capability to lift up to 25 pounds.

Qualifications

• Minimum four years of industry and culinary management experience.
• Demonstrated leadership abilities and strong organization skills.
• Experience with culinary financial management.

Responsibilities

• Oversee culinary and dining department, ensuring resident satisfaction.
• Hire, train, and direct culinary staff.
• Manage food control, labor costs, and menu engineering.

Skills

Leadership

Customer Service

Menu Development

Time Management

Education

Bachelor’s degree or related culinary degree

Certified Executive Chef preferred

Tools

Microsoft Office applications

Job description

Responsibilities

Responsible for all aspects of the culinary and dining department, including retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining resident, customer, and employee satisfaction.

• Achieve 100% resident satisfaction through plate presentation and taste. Circulates dining rooms at meal times daily for resident feedback.
• Establish presentation techniques and ensure quality standards.
• Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling and employee reviews.
• Develop Sous Chef and Lead Cook to take on additional leadership and management duties.
• Responsible for food control, labor costs, menu engineering, recipe creation, and standardization of recipe production to ensure consistency.
• Ensure proper equipment operation/maintenance, safety, and sanitation policies are followed in the work areas.
• Oversee special catering events and offer culinary instruction and/or demonstrate techniques.
• Consistently maintain a positive attitude, promoting positive public relations with residents, family members, and guests.
• Function as Manager on Duty as scheduled with site leadership team.

Required Experience

• Bachelor’s degree or related culinary degree.
• Certified Executive Chef preferred.
• Minimum four years of industry and culinary management experience.
• Demonstrated proven leadership abilities, commitment to customer service, and strong organization and time management skills.
• Previous experience and proficiency with menu development and pricing.
• Experience with all Microsoft Office applications.
• Culinary labor, food and small ware financial management experience required.

General Working Conditions

This position requires standing for long periods, communication with others, use of hands to handle keyboard, telephone, paper, files, and other equipment and objects, occasional lifting of up to 25 pounds, ability to read computer screens, moderate noise level, and occasional travel to different locations.

Equal Opportunity Employer

Equal Opportunity Employer.