Executive Chef
On-sitePowell, Ohio, United States
Job Summary
Manage all aspects of the culinary and dining department, including retail sales, special events planning, food costs, and inventory control. Achieve 100% resident satisfaction through plate presentation and taste by circulating dining rooms daily for feedback. Hire, coach, train, and direct culinary staff while developing leadership in Sous Chefs and Lead Cooks. Directly oversee food control, labor costs, menu engineering, recipe creation, and standardization. Ensure proper equipment operation, safety, and sanitation policies are followed. Oversee special catering events and offer culinary instruction or demonstrations. Function as Manager on Duty as scheduled with the site leadership team.
Required Qualifications
- Bachelor's degree or related culinary degree
- Minimum four years of industry and culinary management experience
- Upscale dining experience
- Must demonstrates proven leadership abilities
- commitment to customer service
- strong organization and time management skills
- previous experience and proficient with menu development and pricing
- Must have experience in all Microsoft Office applications
- Culinary labor, food and small ware financial management experience
- ability to review detailed documents
- read computer screens
- occasionally lift and/or move up to 25 pounds
Desired Qualifications
- Certified Executive Chef
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