Executive Chef

• Manage the culinary operation; provide cross-functional leadership and direction within the entire operational community
• Manage and audit food inventory
• Manage food and labor costs in accordance with budget
• Manage the preparation and production of the menus sold for events
• Manage the daily closing of the kitchen
• Manage labor scheduling and approve daily time & attendance records
• Ensure targeted food costs are maintained through management of the Purchasing Sous Chef. Oversee the proper purchasing, storage, production, and utilization of inventory.
• Conduct regular department walk-throughs and random food tastings.
• Enforce compliance with company policies.
• Assist with hiring processes and staffing decisions
• Recruit new culinary staff through networking and participation in hiring events
• Professionally develop team members by conducting regular evaluations against defined expectations. Correct any deficiencies through coaching, mentoring and instructing.
• Assist with daily prep list including but not limited to butchering, sauce making, and special items to ensure accuracy and quality control
• Organize and teach educational classes for the sales team and culinary staff
• Assist with the development, implementation and maintenance of policies and procedures to improve operating efficiency
• Maintain a safe working environment by developing, implementing and directing safety programs

• Complete product development projects (concept through commercialization) within required timelines and specifications
• Solicit, organize and analyze data and prepare reports on product development research
• Collaborate with suppliers, purchasing and management in obtaining high quality ingredients consistent with projects
• Provide monitoring and technical assistance when transferring new products or processes to production
• Keep up to date on current trends by subscribing to numerous restaurant and catering periodicals
• Research ingredients cost, packaging cost, manufacturing cost and quality issues to insure prototype products have a high probability to meet criteria upon scale-up
• Gain and share technical knowledge keeping informed of new technologies, ingredients, products and processes as required
• Responsible for the analysis of new ingredients / flavors and complete documentation including specifications on new raw materials
• Collaborate with the Culinary Analyst to provide education regarding products to the Sales Department
• Modify products for customers with dietary restrictions and food allergies

• Utilize Recipe Writing Style Guide and Weight & Measures Reference Tools
• Verify accuracy of food cost percentages

• Assist in and manage special projects as assigned by the Executive Management Team
• Support the sales process by actively participating in client tastings
• Attend events as needed to provide leadership and mentoring for culinary employees
• Work irregular hours including nights, weekends and holidays

• Support Sales staff in development of new menus and menu items
• Provide accurate and reliable pricing information to Sales staff
• Adhere to all Culinary concept development and Project Management processes, standards and operating norms that ensures all projects are delivered on time, on budget and to the high satisfaction of the Management

• Establish effective relationships that result in working closely with Culinary, Operations and Sales teams
• Schedule daily tasks with flexibility to create the ability to quickly change focus to provide on the fly support for items on the production floor and in active sales proposals
• Research and collect information and supporting data in preparation for meetings, work projects and reports.
• Wear PPE (Personal Protective Equipment) when required

• Advanced culinary degree/certification preferred
• Minimum 8 years of progressive culinary experience within the hospitality industry
• Advanced knowledge of F&B preparation, storage, sanitation and licensing requirements
• Strong project management skills from conception to completion, with ability to manage multiple tasks simultaneously to deadline
• Proven leader with ability to inspire others to work toward a common goal; and reach their potential
• Hands-on management style that emphasizes direct involvement in the day to day operation
• Strong knowledge of financial management disciplines to include but not limited to P&L, budget design and management, and financial analysis
• Ability to identify and resolve issues and alert executive leadership to potential areas of liability
• Ability to manage confidential information and maintain its integrity
• Working knowledge of Spanish required - Fluency preferred
• Strong analytical and problem solving skills are essential
• Effective verbal communication skills demonstrated through presentations and training
• Written communication skills demonstrated through specification documentation and other communications materials
• Highly motivated individual with ability to work in a face paced environment
• Ability to work daily with the Microsoft Office Suite
• Experience working with Galley recipe software highly desirable but not required

Catering by Michaels