Executive Chef

Wearespin; Washington (District of Columbia); On-site; USD 80,000 - 100,000; Full time

Job summary

A leading company in the food service industry is seeking an Executive Chef to manage its culinary program. The ideal candidate will be responsible for menu development, ensuring food safety standards, and leading a team to meet financial objectives. This role requires strong leadership skills and a culinary arts degree, along with extensive experience in culinary management.

Qualifications

• 5+ years of culinary management experience required.
• Proficient in various computer programs.
• Hands-on manager with strong leadership skills.

Responsibilities

• Manage culinary program to ensure menu success.
• Execute high culinary standards for dining and catering.
• Oversee hiring, coaching, and development of culinary personnel.

Skills

Leadership

Communication

Culinary Creativity

Food Safety

Budget Management

Education

Culinary Arts Degree

Tools

Microsoft Word

Microsoft Excel

Microsoft Outlook

Job description

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Summary

Executive Chef will manage our culinary program bringing various strategies and solutions resulting in creative revenue generation, culinary creativity and expertise, new product development and differentiation. Executive Chef will work to ensure overall success of the evolving menu. This entails adhering to SPiN's culture and guidelines, health department regulations, and SPiN/Client standards of food quality, freshness and presentation. In addition, Executive Chef motivates, trains, develops and directs managers and hourly employees to accomplish the financial objectives of the operation as well as executing a Food Safety program to ensure the highest standards are followed.

Summary

Executive Chef will manage our culinary program bringing various strategies and solutions resulting in creative revenue generation, culinary creativity and expertise, new product development and differentiation. Executive Chef will work to ensure overall success of the evolving menu. This entails adhering to SPiN's culture and guidelines, health department regulations, and SPiN/Client standards of food quality, freshness and presentation. In addition, Executive Chef motivates, trains, develops and directs managers and hourly employees to accomplish the financial objectives of the operation as well as executing a Food Safety program to ensure the highest standards are followed.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Executes the high culinary standards for our dining and catering operation aligning the SPiN brand.
• Ability to meet the strategic plan for culinary emphasis and market leadership.
• Develops and effectively communicates strategies for improving customers satisfactions.
• Provides training, coaching and on-going support to ensure consistent, high quality food standards are achieved.
• Assists in development and roll-out of new products/concepts or programs as required
• Oversight of culinary personnel management to include hiring, counseling, coaching and developing.
• Completes all daily, weekly or monthly reports as outlined in the corporate policies and procedures on a timely basis.
• Manages budget in a fiscally responsible manner.
• Complies with federal, state and local health sanitation regulations and company and department sanitation policies.
• Adheres to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation.
  
  

Qualifications

• Culinary Arts degree is preferred or equivalent professional experience.
• 5+ years of culinary management experience required.
• A proven track record as an innovative and financially responsible manager.
• Ability to effectively communicate, motivate and interact with all levels within the organization.
• Proficient computer skills to include various computer programs such as Word, Excel and Outlook.
• Expert knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Displays consistent ownership attributes, which provide a high level of customer service at all points of contact.
• Capable of working independently, effectively and efficiently with limited supervision.
• Excellent communication skills both written and verbal with all levels, from senior management to hourly team members.
• Proven track record with food quality improvement initiatives as well as purchasing and inventory control compliance.
• Hands-on manager with strong leadership, management and coaching skills.
• A demonstrated ability to assess and grow people and operations.
• Experience with development and implementations of a service standard platform which can be customized and implemented as a "Best in Class" quality level.
• Ability to maintain confidentiality.
  
  

Employee Acknowledgement

I acknowledge that I have read this job description and I understand all the job duties and responsibilities contained herein. I acknowledge that I am able to perform the essential tasks as outlined with or without reasonable accommodation. I understand that my job may change on a temporary or regular basis according to the needs of the company without it being specifically included in the job description.

Required

Preferred

Job Industries

• Food & Restaurant

Seniority level

• Seniority level

  Director

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitals and Health Care, Non-profit Organizations, and Government Administration

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