Title 412:2 Executive Chef
Categories Clerical/Office, Kitchen/Cook
Salary 60K+ BOE
Location Fremont
Job Information

Executive Chef – Temp to Hire – Hours based on scheduled Events

Job Description

  1. Hires, trains and supervises and evaluates the work of all staff in the food production departments including dish washing
  2. Plans menus (with Food and Beverage Director and GM) for all food outlets in the club
  3. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
  4. Approves the requisition of products and other necessary food supplies
  5. Responsible for specifying new/used equipment and sourcing when needed
  6. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
  7. Establishes controls to minimize food and supply waste and theft
  8. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles
  9. Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
  10. Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  11. Attends food and beverage staff and management meetings
  12. Consults with the banquet function manager about food production aspects of special events being planned
  13. Cooks or directly supervises the cooking of items that require skillful preparation
  14. Evaluates food products to assure that quality standards are consistently attained
  15. Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests
  16. Plans and manages the employee meal program
  17. Evaluates products to assure that quality, price and related goods are consistently met
  18. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology
  19. Recruits and makes selection decisions; evaluates job performance of kitchen staff; corrects, rewards and disciplines staff in a fair and legal manner
  20. Recommends compensation rates/increases for kitchen staff
  21. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
  22. Provides training and professional development opportunities for all kitchen staff
  23. Ensures that representatives from the kitchen attend service lineups and meetings.
  24. Motivates and develops staff including cross-training and promotion of personnel
  25. Periodically visits dining area.
  26. Hosts taste panels to assess feasibility of proposed menu items
  27. Undertakes special projects as assigned by the General Manager
  28. Adheres to the mission statement

Job Order 412:2

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