Executive Chef

StoryPoint; Powell (OH); On-site; USD 70,000 - 105,000; Full time

Job summary

StoryPoint is seeking an Executive Chef to lead the culinary and dining department. Responsibilities include managing retail sales, events planning, food costs, inventory, safety, and achieving high resident and guest satisfaction.

The role requires menu development and pricing expertise, strong leadership, and proficient use of Microsoft Office. You will oversee staff, ensure quality standards, and manage budgeted labor costs while directing catering events and maintaining a positive dining

Qualifications

• Must demonstrate proven leadership abilities, commitment to customer service, and strong organization and time management skills.
• Experience in menu development and pricing.
• Proficient with all Microsoft Office applications.

Responsibilities

• Achieve 100% resident satisfaction through plate presentation and taste.
• Establish presentation techniques and ensure quality standards.
• Hire, coach, train, inspire and direct culinary staff; manage scheduling and reviews.
• Develop Sous Chef and Lead Cook to assume leadership duties.
• Direct food control, labor costs, menu engineering, and recipe standardization.
• Ensure proper equipment operation, safety and sanitation policies.
• Oversee catering events and demonstrate culinary techniques.
• Promote positive relations with residents, family, and guests.
• Act as Manager on Duty as scheduled with site leadership.

Skills

Leadership

Customer service

Organization & time management

Menu development

Pricing

Microsoft Office

Food cost control

Safety & sanitation

Education

Bachelor’s degree in culinary

Certified Executive Chef

Job description

Role Overview

The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction.

Required Experience

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

Primary Responsibilities

• Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef 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, employee reviews.
• Develop Sous Chef and Lead Cook to take on additional leadership and management duties.
• Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency.
• Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas.
• Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques.
• Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests.
• Function as Manager on Duty as scheduled with site leadership team.

General Working Conditions

This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required.

Equal Opportunity Employer

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