Executive Chef - Monday to Friday, No Weekends!

Guest Services, Inc.; Chantilly (VA); On-site; USD 75,000 - 90,000; Full time

Job summary

Guest Services, Inc. in Chantilly, VA is seeking an Executive Chef to manage the daily production, preparation and presentation of all food in the unit, and to assist the General Manager with day-to-day operations.

This role requires supervising, directing and training kitchen staff; ensuring food quality, safety standards, budgeting and meeting client objectives; and maintaining strong customer service and operational performance.

Qualifications

• High School Diploma/G.E.D. equivalent required.
• Culinary or Associate's degree in food service or related field.
• Food Protection Manager Certification and sanitation knowledge.
• Proficiency with MS Word, Excel and Outlook.
• Strong customer service abilities and teamwork mindset.
• Experience in analyzing financial reports.
• Clear written and verbal communication; problem solving ability.

Responsibilities

• Plan and develop menus, forecast portions, and cost food items.
• Recruit, supervise and train kitchen staff; schedule and direct.
• Control expenses and maintain inventory of food and supplies.
• Maintain safety, sanitation, and employee hygiene standards.
• Direct preparation and cooking; ensure quality and timely service.
• Coordinate culinary work for events and achieve client objectives.
• Identify safety issues and report to management.

Skills

Customer service

Financial analysis

Communication

Problem solving

Education

High School Diploma/G.E.D.

Culinary or Associate's degree

Tools

MS Word

Excel

Outlook

Job description

Job Summary

The Executive Chef is responsible for managing the daily production, preparation and presentation of all food in the unit. The Executive Chef must help the General Manager supervise and carry out day-to-day operations in the unit. The Executive Chef must also provide supervision, direction and training to all employees within the kitchen; achieve operating and financial goals; ensure food quality; and meet client objectives and/or customer needs.

Compensation Amount

75,000.00 USD Annual

Job Description

ESSENTIAL FUNCTIONS

• Plan and develop menus, and forecast portion specifications to unit. Analyze and cost food items. Ensure compliance with established budget.
• Recruit, supervise, train, schedule, discipline, and direct the culinary and utility staff.
• Control expenses. Determine food and supply needs for venue. Maintain inventory control of food and supplies.
• Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
• Plan, schedule, supervise, and participate in the culinary work of the event to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods. Ensure food quality standards are met and amounts are sufficient to meet expected need.
• Direct the preparation and cooking of food for the unit.
• Maintain awareness of safety issues, and report them immediately to your manager.

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE

• High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field.
• Food Protection Manager Certification. Demonstration of food safety knowledge and sanitation.
• Computer proficiency with the ability to utilize MS Word, Excel, and Outlook required.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers.
• Experience in analyzing financial reports.
• Ability to communicate clearly and concisely, both orally and in writing.
• Ability to problem solve.

PHYSICAL AND MENTAL REQUIREMENTS

• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
• Ability to stand for the entire work day.
• Climbing steps regularly.
• Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.
• Reading and writing work-related documents in English.
• Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.
• Constantly communicates and receives verbal communication with other employees in fast-paced kitchen.
• Physical presence at the job site is essential to perform job duties.

EQUIPMENT USED

• Commercial Kitchen Machinery, Appliances, Tools, and Utensils.
• Typical office equipment (computers, phone system, fax, copiers, scanners, among others).

Founded in 1917, Guest Services has worked tirelessly to earn the reputation as the premier hospitality management company and National Park Service concessionaire in the United States. Guest Services takes great care and pride in providing best-in-class services across a wide variety of client sites including luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation, boathouses, marinas, museums, conference centers, senior living communities, health care systems, school and university dining facilities, and specialty retail stores.

Guest Services, Inc. is an Equal Opportunity employer. All qualified applicants will receive consideration for employment and promotion without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.