Executive Chef
On-siteTannersville, Pennsylvania, United States
Job Summary
Coordinate, supervise, and direct all aspects of food production and assigned outlets while maintaining profitable operations and high-quality standards. Establish and enforce food specifications, portion control, recipes, and sanitation laws. Train all staff, conduct performance reviews, and coach employees to ensure growth and optimal results. Oversee daily kitchen operations, assess food quality, and utilize forecasts to manage par stock levels. Control food and labor costs while maximizing guest satisfaction. Prepare required reports, communicate maintenance issues to engineering, and attend staff meetings. Step in when outlets require support to execute at a high level.
Required Qualifications
- Must be at least 18 years of age to apply
- High school diploma or equivalent required
- must have 3-5 yrs in high volume operations such as Casinos, High volume resorts, Stadiums or Amusement Park Culinary operations
- Previous supervisor responsibility is required
Desired Qualifications
- Culinary degree preferred
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