Executive Chef

Summary As an Executive Chef you will cultivate all culinary programs at an account location. Working closely with the General Manager, you will support all programs and culinary staff to ensure client and customer satisfaction. Pay: $85000 per year – $90000 per year Location: WILTON, CT Responsibilities Assist, direct and support in daily dining service and catering events. Develop recipes, food preparation guidelines, create flavor pairings and execute culinary best practices. Stay current on developing trends in the industry. Monitor weekly inventory, purchasing and provide reports to General Manager and District Manager. Hire, develop and supervise all kitchen staff that may include Sous Chef, Line Cook, Prep Cook, and kitchen utility worker. Ensure adherence to company standards, state, and federal safety regulations. May assist with special corporate events, projects, and account openings. May be assigned other duties and responsibilities as needed. Qualifications Culinary Degree, certification from an accredited culinary association or bachelor’s degree in hospitality, Restaurant or Business. 7+ years; experience in a culinary leadership role that may include retail, hotels, business, or education dining, serving up to 500 plus customers daily and managing staff of 10 employees (or more). Possess exceptional time management skills along with strong leadership and communication skills to motivate and direct staff. Proficient with Microsoft Office, CATERTRAX and other online ordering systems. Knowledge of all state and local food handling regulations. Able to lift to 50lbs, stand, walk, bend for daily work schedule. Benefits Weekly pay 401K with company match Employee Assistance Program Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA Ongoing training and development programs Bonus programs for eligible positions American Food & Vending is an Equal Opportunity Employer. #J-18808-Ljbffr American Dining Creations