Executive Chef

DeVita & Hancock Hospitality; Silver Spring (MD); On-site; USD 55,000 - 80,000; Full time

Job summary

A leading hospitality company seeks an Executive Chef to oversee food preparation and kitchen operations for off-site catering. This role involves menu development, budget management, and supervising kitchen staff to ensure high-quality service. Ideal candidates are creative culinary professionals with extensive management experience and a commitment to excellence.

Qualifications

• Extensive experience in kitchen management required.
• Proficiency in food preparation and presentation necessary.
• Ability to oversee staff and maintain high standards.

Responsibilities

• Manage all aspects of food production for catering events.
• Develop menus, supervise kitchen staff, and ensure compliance.
• Monitor inventory and maintain budgetary controls.

Skills

Creativity

Leadership

Budget Management

Inventory Control

Quality Assurance

Education

Culinary Arts Degree

Job description

We are looking for a creative and proficient Executive Chef in all aspects of food preparation, Executive Chef. You will be “the chief” and maintain complete control of the kitchen for all off-site catering events

Responsible for all food production including banquet functions and other outlets. Develop menus, food purchase specifications, and recipes. Supervise staff. Develop and monitor the food and labor budget for the department. Maintain the highest professional food quality and sanitation standards.

Job Duties:

• Assist in planning and executing all functions of the Food & Beverage department to meet the daily needs of the operation mainly on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality
• Prepare, assign and delegate responsibilities for the operation of the various outlets, restaurants and banquet
• Implement effective controls of food, beverage and labor costs to ensure efficient operation and expenditures stay within budget limitations
• Ensure compliance with all policies and procedures that relate to F & B, as well as local, state and federal laws and regulations
• Ensure safety of team members and cleanliness of facility and equipment
• Monitor inventory of food, beverages and supplies to ensure we are meeting par requirements in all areas
• Assist in conducting monthly inventories
• Keeping store rooms and refrigerator and freezer organized
• Assist in ordering and receiving necessary food products, beverages and supplies
• Ensures on a daily basis that the kitchen is staffed appropriately, the kitchen is clean, inventory levels are appropriate, and equipment is working properly
• Includes cooking, scheduling, forecasting, and F&B cost calculations
• Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards
• Always provides the highest quality of customer service to the customers, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality
• Evaluates products to assure that quality, price and related goods are consistently met.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect techniques, equipment and terminology.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service lineups and meetings.
• Periodically visits dining area when it is open to welcome members.
• Support safe work habits and a safe working environment at all times.