Chef (3438)

## Chef

• ## This role emphasizes from-scratch cooking, high-quality ingredients, and creative, chef-inspired menus that elevate the overall guest experience.
• ## Your leadership, vision, and commitment to excellence will play a key role in continuing to grow and refine our culinary offerings.
• ## Ensure efficient and high-quality food purchasing, preparation, and presentation within budget.
• ## Supervise all kitchen staff and oversee BOH systems, core menus, and recipe management.
• ## Maintain kitchen and equipment sanitation; conduct monthly internal sanitation audits
• ## Ensure compliance with all federal and state food safety regulations (Health Dept./HAACP).
• ## Partner with Dining Services Director and Administrator to address and resolve food production or presentation issues.
• ## Maintain high standards for food quality and plate presentation.

## We are looking for a strong hospitality leader with a proven track record of success who can help drive our innovative Signature Dining Programs. This role emphasizes from-scratch cooking, high-quality ingredients, and creative, chef-inspired menus that elevate the overall guest experience. Your leadership, vision, and commitment to excellence will play a key role in continuing to grow and refine our culinary offerings.

## Qualifications

## Education and certificates: • High School Diploma or equivalent. • Culinary education is preferred, or an equivalent combination of experience and education is required. • Serve Safe Manager (Food Handler Certificate) with an understanding of kitchen sanitation and food codes.

• ## Minimum of 3 years Executive Chef experience
• ## Knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls and food presentation
• ## Good knowledge of PC software and POS systems (Word, Excel, Outlook, Power Point)
• ## Please note that specific state regulations and requirements may be applicable