Executive Chef

Seeking a talented individual with a love for food, who is able to multi-task & delegate to get the job done.

• Associate Degree: two to three years related experience and/or training; or equivalent combination and experience.
• Proven Management of High Volume Kitchen.
• Must have Food Safety and Sanitation Training.
• Possesses knowledge of accepted sanitation standards and applicable health codes.
• Creative.
• Able to command and lead effectively.

Responsibilities:

• Supervises food preparation, cost quality, quantity inventories, portion control, menu planning, recipes, and testing of samples submitted by vendors.
• Oversees job methods and cooking standards to maintain a high quality of food and service.
• Develops standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality; test new products on the market, recipes and formulas.
• Assists with interviewing and hiring of applicants for employment; assists with the set up of work schedules and job requirements.
• Assists in preparing inventories and budget forecasts.
• Completes market lists; assists in the ordering of necessary items and inspection of such foods as meat, fish, and vegetables received from vendors.
• Assists line cooks as business demands.
• Regular and reliable attendance.
• Incorporates safe work practices in job performance.
• Promotes a healthy work environment; fostering teamwork not only among BOH but also with FOH.

Salary is negotiable based on experience.

Established in 2006, We offer our guests a true dining "experience"... Sophisticated Southern Cuisine served in an Elegant Atmosphere.