Job Description
Job Description
Position: Corporate Executive Chef
Location: South San Francisco (Fully on site)
Salary: $90K-$95K + Bonus
Growing Aviation Hospitality Services provider seeks a new Operational Executive Chef to lead their team.
Responsibilities:
- Menu design & creation with fine dining and creative approach.
- Basic financial skills and functions are required as well as a sound understanding of calculating food & labor costs, packaging cost, plating cost, paper costs and reading of a basic P&L statement.
- Implements and trains Food Safety, oversees/purchases food, establishes production levels and inventory controls, manages/controls food cost issues and provides direction and executes solutions.
- Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required.
- Recruit, interview, hire and train existing and new kitchen personnel.
- Schedule, direct, train, oversee and develop kitchen staff including hiring, discipline and performance reviews and specific skills enhancements.
- Monitor and communicate Customer deviations and implement training for improvements and product changes as directed and needed.
- Visits Clients, Vendors, and offers/Performs food demonstrations at FBO’s and conferences.
- Utilize Shipday for all logistical information & organizing to expedite catering order deliveries
- Becomes resident subject matter expert (SME) for all hot and cold culinary processes within kitchen.
- Designs, supervises, coordinates, and participates in training, educational and demonstrational activities for cooks, prep, janitorial and other kitchen personnel.
- Maintains updated knowledge of current culinary and packaging and consumer dining trends.
- Responsible for ensuring timely food handling, storage, prep, and production.
- Maintains & manages kitchen specifications and SOPs as required.
- Participates in and implements Sales and Marketing programs as required from the culinary perspective.
- Safely operate company vehicles and drive in compliance with all local and federal laws and regulations. *Must be legally licensed to drive and badged as required by FBO-Clients.
- Being on call to communicate with your local operation and the company call center as needed.
- All other duties as assigned by the General Manager. *Must be comfortable speaking to groups and training in public format as an internal instructor.
Qualifications
- Culinary degree or professional experience equivalent in kitchen catering or fine dining environment preferred.
- Valid Safe Food Handling Certificate.
- Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential.
- Individual must possess excellent verbal and written communications skills, as well as be proficient in email, internet use, and basic office software programs.
- Must have demonstrated the ability to manage and maintain client accounts.
- A flexible work schedule required, including weekends and holidays when required
- The Executive Chef must have an excellent driving record, pass background test & drug screening.
Job Tags
Work at office, Local area, Flexible hours,