• Executive Chef

    Job ID
    # of Openings
    Job Locations
    Posted Date
    4 days ago(5/17/2018 10:45 AM)
  • Overview

    Job Summary:


    Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.


    Reports To: Director of Operations


    Job Duties:

    • Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and creation of menu.
    • Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
    • Reviews menus, analyzes recipes, and determines food, labor, and overhead costs.
    • Directs food apportionment policy to control costs.
    • Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
    • Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
    • Tests cooked foods by tasting and smelling them.
    • Devises special dishes and develops recipes.
    • Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices.
    • Establishes and enforces nutrition and sanitation standards for restaurant.
    • Responsible and accountable for managing direct reports.
    • Preparation and presentation of performance evaluations.
    • Provides objective feedback to employees.
    • Makes appropriate compensation recommendations, if applicable.
    • Provides appropriate training for department and hold staff accountable for attending required training.
    • Holds interviews for vacant positions and makes appropriately selects candidates to fill open positions.
    • Responsible for recommending and ensuring regulatory staffing patterns & managing annual budget.
    • Monitors adherence to company and department policies, procedures and practices.
    • Creates and supports a positive, professional, team-oriented, harassment free work environment by understanding and complying with the company’s policies.


    Job Requirements:

    • Bachelor's Degree in Food Science, Nutrition, Culinary Arts, or related field. Equivalent combination of education and experience.
    • Three years kitchen management experience required
    • Sanitation certificate required
    • Previous Health Care Food Service experience preferred
    • Ability to read and interpret written information; write clearly and informatively; edits work for spelling and grammar. Ability to speak clearly and persuasively in positive or negative situations; listens and gets clarification; responds well to questions; demonstrates group presentation skills; and participates in meetings.
    • Working knowledge of Microsoft Word, Excel, and Outlook.

    AAC is committed to principles of equal opportunities for all employees.  The Company will provide reasonable accommodations that are necessary to comply with State and Federal disability discrimination laws.


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