Executive Chef

Titan Hospitality; Newark (DE); On-site; USD 90,000 - 130,000; Full time

Job summary

Titan Hospitality seeks an Executive Chef to lead and inspire a culinary team during dinner service, ensuring high-quality, cost-effective dishes prepared promptly. You will train staff, coach Sous Chefs and hourly team members, and maintain strong collaboration with team members to optimize productivity.

You will oversee food delivery, inventory, and purchasing while upholding Titan hospitality standards, recipes, and safety policies.

Qualifications

• Creative, service-oriented leadership with a calm demeanor.
• Proven ability to train and coach kitchen staff.
• Strong cost control, inventory management, and vendor relations.

Responsibilities

• Ensure promptness, freshness, and quality of dishes.
• Implement hygiene policies and inspect equipment for cleanliness.
• Design new recipes, plan menus, and select plate presentation.
• Review staffing levels to meet service and financial goals.
• Hire and train kitchen staff including cooks and dishwashers.
• Perform purchasing, inventory, and administrative duties.
• Control inventory and labor costs.
• Maintain budgets and financial controls.
• Uphold Titan Hospitality culture, values, and SOPs.
• Coach and develop Sous Chefs and hourly team members.
• Set and monitor performance standards for staff.
• Gather feedback on food and service and handle complaints.

Skills

Team leadership

Training & coaching

Menu design

Cost control

Job description

The Executive Chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity and serves as replacement in team members' absence. You will train and coach your team to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee delivery of food supplies, prepare special dishes, and supervise overall kitchen operation during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

ESSENTIAL FUNCTIONS

Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentation.
• Reviewing staffing levels to meet service, operational and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Controlling inventory and labor costs
• Maintaining budgets in place
• Adhering to Titan hospitality culture, values, and standard operating procedures
• Coach & development of Sous Chefs and hourly team members
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.