Description

Summary

The Executive Chef is responsible for all food production for events held at San Pedro Spiritual Development Center. The Executive Chef will oversee menu development, kitchen inventory, and standardization of recipes used at San Pedro Spiritual Development Center. In addition, the Executive Chef will create and monitor food & beverage budgets, labor budgets, and any other reports requested by the Executive Director. Staff supervision will also be within the purview of the Executive Chef. Furthermore, the Executive Chef will be responsible for maintaining the highest professional food quality and hygiene standards throughout the food & beverage operation. 

The Diocese of Orlando four core values lay the foundation for the work performed by its employees.

1. Authenticity: Conviction that God has called us to reflect exteriorly our inner life of faith in our daily living
2. Respect:      Affirming each person’s God-given dignity and uniqueness.
3. Courage:      Inspired by this gift of the Holy Spirit, we proclaim and live the Word of God fearlessly and devotedly.
4. Commitment: Individually and collectively, we are steadfast to the team and its purpose.

ESSENTIAL DUTIES AND RESPONSIBLIITES:  

• In collaboration with Guest Services, the Executive Chef will provide information regarding special requests and inquiries from potential customers regarding San Pedro Center’s Food and Beverage offerings for a wide array of events. The Executive Chef will greet and receive guests in a professional and courteous manner. 
• Responsible for consulting with Guest Services to accurately assess any special food & beverage needs required for an event. In collaboration with Guest Services, the Executive Chef will create and design an appropriate menu for the  event. The Executive Chef should be knowledgeable in health and lifestyle dietary needs, including, but not limited to: food allergies, gluten free, religious customs and practices, and any other requirements or needs. The Executive Chef will interact on a professional level with the Food and Beverage team to ensure that food production consistently meets or exceeds the expectations of the customers.
• As a key member of the Food and Beverage team, the Executive Chef will be responsible for bringing new and creative ideas to enhance the current offerings at San Pedro Center. The Executive Chef will develop standard recipes and techniques for food preparation and presentation and will evaluate all food products to ensure quality standards are consistently attained. The Executive Chef will be responsible for evaluating presentation and taste of food prior to service.
• The Executive Chef will be responsible for preparing the necessary data for the applicable parts of the budget. The Executive Chef will project annual food, labor and other costs associated with kitchen management. It is important the Executive Chef monitors actual financial results and takes corrective action, as necessary, to ensure financial targets are met.
• In order to maintain proper inventory levels within the kitchen, the Executive Chef will establish par levels and maintain controls to minimize food waste and theft by completing a monthly inventory by the first of each month. A First In-First Out (FIFO) model of inventory will be utilized. In order to minimize food costs, the Executive Chef will train kitchen staff in proper portion control for all items served. In addition, the Executive Chef will work with the Executive Director and Guest Service Manager in establishing menu selling prices. Controls  food and labor costs to achieve maximum profitability. 
• The Executive Chef will develop and build relationships with vendors and prepare Requests for Proposals when purchases are required. The Executive Chef will be responsible for approving all requisitions and purchase requests for kitchen and food supplies.
• The Executive Staff will be responsible for ensuring proper staffing levels for kitchen staff to ensure all food preparation is economical, technically correct and within budgeted labor cost goals that have been established.
• The Executive Chef will develop written policies and procedures to enhance and measure quality; continually updating these policies and procedures to incorporate state-of-the-art techniques, equipment and terminology.
• The Executive Chef will ensure the highest standards of hygiene, cleanliness and safety of the staff are always maintained throughout all areas of the kitchen. Will ensure all food handlers maintain a safe work environment by implementing training programs to increase their  knowledge about safety, hygiene and accident prevention. The Executive Chef will be familiar with all state and local health code regulations. Will ensure all kitchen staff maintain current ServSafe certifications. All kitchen staff      must follow safety protocols of non-slip shoes, hair protection and clean uniforms. 
• In conjunction with the Food and Beverage team, the Executive Chef will assist in developing and maintaining a high level of service principles to ensure customer satisfaction.
• As a member of the leadership team, the Executive Chef will participate in event and management meetings. 
• Ensure all Coffee Machines are cleaned and serviced per manufacturer specs.  
• Other duties as  assigned.

Requirements

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE· Associates degree in Culinary Arts from an accredited college preferred or a minimum of three years as a head chef or other leadership role within professional kitchen setting.· Must have strong creative and imaginative culinary skills in order to bring new ideas for Food and Beverage offerings, and the ability to improve current recipes.· Must have exceptional kitchen management and oversight skills to successfully manage the kitchen, including motivating the kitchen staff, ability to multitask, and a proactive approach to handling any challenges that might arise on the day of the event. Ability to troubleshoot and determine solutions for any issues in the kitchen. Must have the ability to remain positive and calm under pressure.· Ability to research trends and concepts in culinary arts with the ability to incorporate these trends and concepts into offerings at San Pedro Center.· Must have experience with planning and designing menus for a variety of events including, but not limited to: retreats, corporate meetings, wedding receptions, and banquets.· Excellent organizational skills, including time management skills are required.· Effective communication skills, both written and verbal, are required for the Executive Chef to be successful.· Must have demonstrated commitment to compliance with any and all insurance, legal, health and safety obligations at all times. Must maintain ServSafe certification. Kitchen management certification is preferred.· Must successfully pass Diocesan background screening and Safe Environment Training. 

CATHOLIC FAITH: Requires an appreciation and respect for the Catholic Church and its teachings. Church employees must conduct themselves in a manner that is consistent with and supportive of the mission and purpose of the Church. Their public behavior must not violate the faith, morals or laws of the Church or the policies of the diocese.

WORKING CONDITIONS:  The working hours of this position are not limited to an 8-hour day. This person will need to be available in the evening and at weekends, as needed. Must be willing to work in conditions of stress and function well under pressure. LANGUAGE SKILLS: Must have outstanding problem-solving skills. Excellent communication and interpersonal skills required. MATHEMATICAL SKILLS:  Ability to apply routine mathematical concepts such as addition, multiplication, and division. 

REASONING ABILITY:  Ability to define problems, collect data, establish facts, and draw valid conclusions.

PHYSICAL REQUIREMENTS:  Position requires walking, sitting for extended periods of time, bending, stretching, and stooping. Repeated use of hands, fingers, wrists, and arms. Must be able to see up close as well as from afar. Job incumbent must also possess the ability to hear and communicate both verbally and in writing, in person and via telephone and electronic communications.