Senior Executive Chef

JOB SUMMARY The senior executive chef is part of the management team as the top culinary leader in an account above $10M in managed volume annually. This role leads the culinary management of food service operation to include inventory, ordering and receiving, menu development, catering oversight, etc. The executive chef 1 is the owner of the culinary cost controls and P&L accountability. This role is also responsible for staffing and developing the culinary hourly team and culinarians. This individual oversees the kitchen operations to ensure that customers, clients, and guests receive an exceptional culinary experience, and that all food is served in accordance with Parkhurst standards. The executive chef 1 oversees supervision of team members and is responsible for menu communications, training in proper methods of food production, service and food presentation techniques, and portion control. This position ensures that the kitchen operation operates in a smooth and efficient manner. Performs related duties as assigned. ESSENTIAL FUNCTIONS Client, Customer and Guest Relations Interacts with and develops relationships with client to provide personalized high quality culinary events. May provide culinary experiences for client on and off premise with high level client guests. Works directly with students, parents, and culinary team to ensure that food program meets individual needs such as students with food allergies, diabetes, or other medical conditions. Visits all dining areas to assess customer satisfaction levels; evaluate customer suggestions and implement changes in a timely manner and respond to requests. Develops cooperative and congenial relationships with key client personnel and other staff members. Responds to client, customer, and guest meal surveys; identifies areas for improvement, implements and monitors improvement plans. Models the Smile Plus hospitality imperatives. Financial Results Assists with the development of annual budgets for operations and works within budget to meet goals. Controls labor and food cost in accordance with budget. Makes adjustments as necessary. Purchases all food according to budget and approved purchasing guidelines. Prepares menu and food cost reports and reviews them with the general manager. Ensures that proper portions of food are being served; monitors waste and oversees food preparation to minimize waste so that food costs stay within approved budget guidelines. Qualifications Fifteen or more years of professional experience with ten or more years in a culinary leadership role, preferably in higher education and/or business dining setting. Bachelor’s or Associate’s Degree in culinary arts or equivalent job-related experience. Proven ability to train others and lead a team. Proficiency in Microsoft software programs. Strong planning and organizational skills to consistently organize workloads to meet deadlines. Strong leadership and team management skills. Proficient skills in math and financial management including labor and food cost controls. Benefits FREE meal during your shift. 20% discount on any food purchase at Eat’n Park, Hello Bistro, The Porch, and Parkhurst Dining. Paid time off. Access to continuous development with Smile Universe. Eligibility for 401k, vision, dental, and medical plans. The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed. Eat’n Park Hospitality Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. #J-18808-Ljbffr