Executive Chef (Florida State University)

ASM Global • Tallahassee, FL

109d

About The Position

The Executive Chef is responsible for assisting in the culinary design of the venue’s menu in accordance with organization and execution of the day-to-day food and beverage operations.

Requirements

• High School diploma or GED; Associate degree in Food and Beverage preferred.
• Minimum eight (8) years in BOH restaurant environment.
• Minimum five (5) years of BOH management experience in a high-volume restaurant environment.
• Thorough knowledge of hot, cold food and pastry preparation.
• Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates and leaders.
• Sufficient manual dexterity of hand to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
• Ability to perform duties in confined spaces.
• Ability to perform duties within extreme temperature ranges.
• Ability to remain on feet for entire length of shift.
• Ability to lift/move/maneuver up to 50 lbs.

Responsibilities

• Responsible for overall management of Restaurant, including scheduling cooks, supervising activities of cooks, coordinate and actively participate in event operations and monitor food and labor cost.
• Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items.
• Reads and employs math skills for recipes.
• Approves requisitions for supplies and food items for production on work station.
• Participates in production of all food items necessary for operation.
• Hires, trains and supervises kitchen staff in the proper preparation of menu items, equipment and safety measures.
• Evaluate performance, give guidance and discipline as necessary to produce quality products.
• Monitors to ensure proper receiving, storage, and rotation of food products so as to comply with Health Department regulations.
• Assigns in detail, specific duties to all associates under supervision of Restaurant Executive Chef for efficient operation of kitchen and service.
• Writes, costs, tests, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures same are being followed.
• Adheres to and enforces inventory and labor control measures; performs inventory counts as requested.
• Ability to coach, train and develop efficient and successful team.
• Ensures all workstations, storerooms and dining areas remain clean, sanitized, safe and in proper working order at all times.

Benefits

• Competitive salary, commensurate with experience.
• Generous benefits package that includes medical, dental, vision, life and disability insurance.
• Paid vacation.
• 401k plan.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: Associate degree