Executive Chef

Job Description
Prepare meals from standardized recipes in accordance with order in a timely and attractive manner.
Set up food service line and workstations with needed condiments.
Ensure all condiments and garnishes that are required are prepared and served with the appropriate foods.
Assist in recipe and menu development. 
Coordinate prep for the following day’s menu.
Lead a pre-meal meeting with food servers to review detail of daily menu.  
Assist with training of new kitchen employees.
Ensure an adequate number of culinary employees each shift and ensures absences are covered as to not allow coverage holes.
Assist with scheduling of employees within the department. 
Assist with food ordering, monitoring inventory and creating the menu cycle.
Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated and that all perishables are labeled, dated, and stored properly.
Maintain kitchen cleanliness and food preparation according to state and local health department code requirements.
Keep food waste to a minimum by utilizing food storage and food recycling techniques.
Manage and supervise Sous Chefs, Cooks, Lead Cooks, Prep Cooks, and Utility Workers as needed.