Executive Chef
Apply NowCompany: Villagio Hospitality Group LLC
Location: Manassas, VA 20110
Description:
Job Description
We are looking for the perfect Executive Chef to join our team!!
The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.
Essential Functions
Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
Coordinate all training activities for kitchen and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
Develop recipes and portion specifications in accordance with consumer tastes, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
Competencies
Strategic Thinking.
Thoroughness.
Leadership.
Communication Proficiency.
Presentation Skills.
Supervisory Responsibility
This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department
Required Experience
Four years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience.
We are looking for the perfect Executive Chef to join our team!!
The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.
Essential Functions
Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
Coordinate all training activities for kitchen and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
Develop recipes and portion specifications in accordance with consumer tastes, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
Competencies
Strategic Thinking.
Thoroughness.
Leadership.
Communication Proficiency.
Presentation Skills.
Supervisory Responsibility
This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department
Required Experience
Four years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience.