Executive Chef: Menu Creator, Team Leader, Cost Controller

remingtonhotelscareers; Yountville (CA); On-site; USD 125,000 - 150,000; Full time

Job summary

Remington Hotels is seeking an Executive Chef in California to lead culinary operations for restaurants and banquets. You will supervise, train and develop kitchen teams, focusing on timing, portions, quality and sanitation, while managing inventories and costs.

The role requires at least 3 years of Executive Chef experience, menu design and recipe creation, and strong knowledge of food safety regulations. Proficiency with Microsoft Office is expected; flexibility for nights and weekends may be

Qualifications

• Have a minimum 3 years' experience as Executive Chef, including record of menu design and recipe creation.
• Knowledge of federal, state and local laws and regulations as it relates to food handling and food production.
• High work ethic and self-initiative.
• Strong computer skills in Microsoft Suite.

Responsibilities

• Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
• Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved.
• Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
• Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.

Tools

Microsoft Office

Job description

Remington Hotels is seeking an Executive Chef in California to lead culinary operations for restaurants and banquets. You will supervise, train and develop kitchen teams, focusing on timing, portions, quality and sanitation, while managing inventories and costs.

The role requires at least 3 years of Executive Chef experience, menu design and recipe creation, and strong knowledge of food safety regulations. Proficiency with Microsoft Office is expected; flexibility for nights and weekends may be