Apply Online We are currently seeking an Executive Chef for a client in Fort Wayne, IN. As an Executive Chef, you would be responsible for the food production, food purchase specifications, develop menus, develop and monitor food budget, maintain highest professional food quality and sanitation standards, train and supervise staff, and deliver outstanding customer service.Executive Chef Duties and Responsibilities: Ensure all services to guests are conducted in a highly professional and efficient manner; consistently exceeds the expectations of guests Ability to interact positively with supervisor, management, coworkers, customers, and the public to promote a team effort and maintain a positive and professional approach Ability to produce a high volume of work in a timely manner, which is of high quality Provides training and supervision to all kitchen employees Plan menus; assists in establishing menu selling prices Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs Evaluates food products to assure that quality standards are consistently attained Evaluates products to assure that quality, price and related goods are consistently met Prepares necessary data for applicable parts of the budget; takes corrective action as necessary to help assure that financial goals are met Coordinates the work of cooks and other kitchen employees to assure food preparation is done properly and within budgeted goals Ensures proper staffing for maximum productivity and high standards of quality; controls food costs to achieve maximum profitability Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times Support safe work habits and a safe working environment at all times Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment Ability to follow directions, to take feedback, to get along with co-workers and supervisors, to treat co-workers, supervisors and guests with respect and courtesy Perform other duties as directedExecutive Chef Requirements: ServSafe Certification Must have high-volume restaurant management experience; Minimum of 3 years Passion for mentoring and developing others Perform with the highest degree of honesty and integrity Skilled at efficiently multi-tasking, food prep, working and managing the kitchen food line, and inventory Consistently delivering product that meets and exceeds customer expectations Ability to deliver that WOW customer experience and desire
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