Executive Chef in Lawrence, Massachusetts at Merrimack Health

JOB SUMMARY:

Supervises all aspects of food production including menu planning and food production. Serves as a technical expert and trainer for production staff.

DUTIES AND RESPONSIBILITIES:

• Directs daily operations of food production, including menu planning, purchasing, ordering, inventory, and food preparation to ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines.
• Plans menus including methods, timetables, and costs to support the organization.
• Accountable for the execution of service quality by maintaining highest level of delivery.
• Directs kitchen personnel engaged in preparing, cooking, and serving food.
• Oversees the preparation, portioning, garnishing, presentation, and safe storage of food, solves menu problems (e.g. recipes substitutions)
• Manages the budget by controlling costs (e.g. labor, inventory, equipment, materials), complying with budget requirements and making adjustments when necessary.
• Supervises day-to-day activities by delegating authority, assigning and prioritizing activities and monitoring operational standards
• Establishes operating standards, implements quality improvements, and communicates them to employees
• Performs Human Resources duties by conducting interviews, suggestions for hire, orientation, in-service trainings, scheduling, payroll, investigatory interviews, providing positive and constructive feedback or counseling’s, and 90-day and yearly performance reviews.
• Probes potential problems and apprises manager of status on resolution of problem or issues, using appropriate resources when necessary.
• Establishes a safe work environment by providing safety related training and ensures compliance with all city, state, local, and federal regulations.
• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the department.

EDUCATION AND RELATED EXPERIENCE:

Required:

• ServSafe certification within first 90 days of employment
• Knowledge of appropriate food handling and production techniques and regulations
• Five years’ experience in institutional food preparation and service

Preferred:

• Presently or previously held CEC credentials
• Minimum 2 years’ management experience
• Minimum 7 years’ experience as an Executive Chef
• Associate degree in Culinary Arts, Hospitality, or Food & Restaurant Management
• Allergen Awareness certification