Executive Chef
On-siteFairfax, Virginia, United States
Job Summary
Manage the kitchen and kitchen staff, ensuring quality preparation of all menu items and proper food handling and storage. Coordinate food purchases, develop menus, and maintain approved food and labor costs. Establish daily priorities, assign production tasks, and review banquet orders while communicating clear direction to staff. Conduct physical inventories, requisition supplies, and ensure correct storage and quality of received products. Monitor staff performance, rectify deficiencies, and oversee training programs for new and existing hires. Develop new menu items, test recipes, and assist the Catering department with special menus. Review sales and food costs daily, resolve discrepancies, and prepare weekly work schedules and payroll reports.
Required Qualifications
- Associate degree or equivalent experience
- 5+ years
- Must have the ability to communicate in English
- Self-starting personality
- Even disposition
- Professional appearance and manner
- Ability to communicate well with guests
- Willingness to 'pitch-in' and help co-workers with their job duties
- Team player
- Ability to transport cases of received goods to the work stations
- Ability to move pots and pans of food from storage/prep areas to the serving line
- Ability to work with all products and food ingredients involved
- Ability to operate, clean and maintain all equipment required in job functions
- Ability to plan and develop menus and recipes
- Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary
- Ability to ensure security of kitchen access, products and hotel property
- Ability to operate with stress, time constraints, physical activity and continuous walking
- Finger/hand dexterity in order to operate food machinery
- Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs
- Ability to work on a regular basis
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