Executive Chef | High-Volume Culinary Leader

Levy Restaurants; Mammoth Lakes (CA); On-site; USD 78,000 - 90,000; Full time

Job summary

Levy Sector in Mammoth Lakes, CA, is seeking an Executive Chef for Mountainside Bar & Grill.Lead culinary operations, supervise kitchen staff, develop menus, and partner with events and catering. This role reports to the Executive Chef and focuses on high-volume service and cost control.

Qualified candidates have culinary training (A.S. or equivalent), catering and large-scale kitchen management experience, proficiency with MS Office, and ServSafe certification is desirable.

Qualifications

• A.S. or equivalent experience.
• Some progressive culinary/kitchen management experience, depending upon formal degree or training.
• Catering experience a plus.
• High volume, complex foodservice operations experience - highly desirable.
• Institutional and batch cooking experiences helpful.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
• Must be willing to participate in client satisfaction programs/activities.
• ServSafe certified - highly desirable.

Responsibilities

• Assists the Executive Chef with managing cost controls and control expenditures for the account.
• Assists the Executive Chef with planning and creating menus.
• Produces and execute catering events.
• Rolls out new culinary programs in conjunction with Company marketing and culinary team.

Skills

Catering management

High volume operations

MS Office

Education

A.S. or equivalent experience

Tools

Microsoft Office

Outlook

Job description

Levy Sector in Mammoth Lakes, CA, is seeking an Executive Chef for Mountainside Bar & Grill.Lead culinary operations, supervise kitchen staff, develop menus, and partner with events and catering. This role reports to the Executive Chef and focuses on high-volume service and cost control.

Qualified candidates have culinary training (A.S. or equivalent), catering and large-scale kitchen management experience, proficiency with MS Office, and ServSafe certification is desirable.