EOE STATEMENTWe are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.  DESCRIPTION

*Summary: *We are seeking to hire an experienced Executive Chef to join our Legacy Culinary Group team. The Executive Chef is a management position which utilizes knowledge of the culinary and event management industries, oversees kitchen operations, catering, commissary, and special events operations, and is responsible for developing and executing culinary solutions to meet the client's needs. Primary focus is to coordinate the production/food preparation activities of commissary, catered, and special events. This includes ensuring cleanliness, safety, brand integrity, and food quality. Will perform quality control and training duties. Maintaining a good working relationship with our clients is imperative. Must be flexible and available to work weekends as needed. A valid driver's license may be required.

*Benefits Include: *Medical, vision & dental health insurance, vacation leave, sick leave, 401k with employer match, Commuter Benefits Program, Flexible Spending Account (FSA), Employee Assistance Program (EAP), Employee Discount Program, Financial Wellness Program, and training & professional development opportunities.

Click here to view our the Legacy Culinary Group website: www.legacyculinary.group

POSITION REQUIREMENTS

*Duties and Responsibilities *include the following. Other duties may be assigned.

• Maintains a safe and sanitary environment in the kitchen, serving, and food storage areas.
• Inspects ingredients/ food items to ensure quality.
• Ensures the menu items are prepared according to recipe, portion size, and presentation guidelines. Responsible for recipe development.
• Coordinates the food preparation activities by assigning tasks, ensuring proper inventory levels, providing support to line and prep cooks (instruction and assistance with task as needed).
• Responsible for Snyder House snack program.
• Responsible for brand development, and joint venture needs.
• Scheduling breaks and lunches, monitoring food delivery preparation time, prioritizing order preparation, and monitoring quality of prepared food.
• Ensure proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards.
• May be required to deliver food and beverages to clients.
• Executes plans/initiatives as directed by the Executive Corporate Chef or management to achieve food cost, waste, and/or labor cost goals.
• Executes production sheets with post analysis for events or assignments.
• Works with the Executive Corporate Chef to revise and/or develop menus.
• Works with the Executive Corporate Chef to resolve any equipment and maintenance issues.
• Monitors inventory levels. Must submit all inventory by noon on the first of each month.
• Resolving employee conflicts and other issues.
• Drafts weekly work schedules.
• Identifies training needs of the kitchen staff and develops a plan to meet training needs.
• Train, coach, and manage newly hired staff on new menu items.
• Plan and execute regular team meetings and huddles for both pre-shifts and post-shifts.
• Disciplines employees as needed.
• May be required to resolve customer complaints regarding food quality.
• Assists with the interviewing/recruiting process for staff.
• Ensure compliance with Company's food, SOP and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations.
• Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, the DOL Wage & Hour

*Education/Experience: *Bachelor's degree in cul nary arts is preferred; minimum five to seven years related experience and/or training; or equivalent combination of education and experience. Experience in preparing Asian cuisine and knowledge of using commercial woks is a plus.

*Specialized Training and Other Requirements: *Must maintain a ServSafe certification.

*Supervisory Responsibilities: *Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance; and disciplining employees; addressing complaints and resolving problems.

CATEGORY Food Services  FULL-TIME/PART-TIME Full-Time  SALARY Competitive Salary commensurate with experience, education, and skills.  NUMBER OF OPENINGS 1  LOCATION Legacy Culinary Group  

THIS POSITION IS CURRENTLY ACCEPTING APPLICATIONS.

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