Executive Chef - USDA (Perkins Management)

Perkins Management Services Company; Washington (District of Columbia); On-site; USD 60,000 - 80,000; Full time

Job summary

A leading company in Washington is seeking an Executive Chef to oversee food preparation and manage kitchen operations. The ideal candidate will have extensive culinary management experience, strong leadership skills, and a focus on client service. Responsibilities include menu development, staff training, and ensuring food safety standards. Join a dynamic team dedicated to delivering exceptional culinary experiences.

Qualifications

• 5+ years of industry and culinary management experience.
• Experience in controlling food and labor costs and menu development.

Responsibilities

• Overseeing food preparation and managing kitchen staff.
• Developing and planning menus and ensuring food safety standards.
• Conducting inventory management and supervising production.

Skills

Leadership

Management

Client Service

Education

Bachelor's degree or related culinary degree

Job description

Perkins Management is looking for an amazing Executive Chef to join our team.

The EXECUTIVE CHEF is responsible for overseeing food preparation, managing line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling, and maintaining kitchen safety and cleanliness.

Responsibilities include:

1. Establishing and maintaining food production systems and procedures for ordering, receiving, storing, preparing, and serving food products.
2. Training and managing kitchen personnel, supervising culinary activities.
3. Developing and planning menus.
4. Ensuring sanitation and food safety standards are met.
5. Creating a safe work environment to prevent injuries.
6. Estimating food consumption.
7. Maintaining proper equipment operation and maintenance.
8. Conducting inventory management.
9. Supervising production, merchandising, quality, cost control, and labor management.
10. Recruiting, hiring, developing, and retaining back-of-house staff.
11. Enhancing customer service and employee engagement through surveys.
12. Implementing new products and services to support sales and client retention.
13. Identifying sales growth opportunities and collaborating with relevant experts.

Qualifications:

Special qualifications: Ability to manage in a diverse environment with a focus on client and customer service.

Experience: Previous experience in controlling food and labor costs, demonstration cooking, menu development, and culinary team development is preferred. Experience with premises, liability accountability, and contract-managed services is desirable.

Education: Bachelor's degree or related culinary degree with five or more years of industry and culinary management experience.

Core competencies:

Leadership, Management