Executive Chef - Commissary Chef

Responsibilities

• Responsible for execution of Breakfast, Lunch, and special events.
• Conduct daily line checks/check food items for quality before each meal service.
• Communicate to the staff any issues with food and service and continuous improvement.
• Manage culinary team ensuring completeness and accuracy of work; Sous Chef, Cooks and Dishwasher staff.
• Responsible for menu development. Conduct research and development of new culinary trends and ideas for menus.
• Oversee menu testing, prototyping and recipe compliance and generation.
• Complete weekly production sheets.
• Complete weekly schedule needs and forecasting for culinary production and events.
• Manage cleanliness of the kitchen.
• Oversee culinary staff development, training and team building plans.
• Manage the inventory and ordering process.
• Assist General Manager in achieving financial goals through managing food cost.
• Attend regular culinary Management meetings.
• Provide leadership as a working manager.
• Resolves employee concerns, escalated issues, and grievances.
• Assist General Manager with conducting Annual Employee Evaluations.
• Provide leadership as a working manager at events.
• Develop training programs and materials.

Essential Duties and Responsibilities

• Participates in the interview, selection and assessment of talent.
• Sets performance expectations, work hours and manages delegation of responsibility.
• Provides coaching, training, and development opportunities.

Other (Non-Essential) Duties and Responsibilities

Additional projects and assignments as needed.

Supervisory Responsibilities

• Participates in the interview, selection and assessment of talent
• Sets performance expectations, work hours and manages delegation of responsibility.
• Makes hiring, firing, and promotional decisions.
• Provides coaching, training, and development opportunities.
• Resolves employee concerns, escalated issues, and grievances.

Job Requirements

• Bachelors Degree in culinary or hospitality. Equivalent work experience in the industry acceptable.
• Five or more years culinary experience required, large kitchen strongly preferred.
• Prior management experience strongly preferred.
• ServSafe Manager and Allergen certification preferred. If the individual does not hold these, must be willing to obtain them through our ServSafe training program
• Advanced Knowledge of food preparation practices

Ability to prepare wide range of culinary offerings

• Ability to teach/train other Grand Performers how to execute food preparation
• Must possess excellent computer skills

Requires good communication skills, both verbal and written

• Must project a professional demeanor, pleasant personality, and positive attitude, neat and well-groomed appearance.
• Ability to maintain and build relationships with existing and potential clients as well as industry contacts
• Must have great computer skills

Benefits

We prioritize the health, wellness and work-life balance of our team members and designed our comprehensive compensation packages to reflect that.

Full-time team members are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Team Members can also use our inclusive employee assistance program.

Part-time Team Members are eligible for our 401(k) with company match, at work dining perks and team members can also use our inclusive employee assistance program.

Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events.

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Compensation

$75,000 - $85,000 / year