Executive Chef

Title:                                            Executive Chef

Accountable to:                          Catering and Events Director

Major Objectives:                       Responsible for leading professional food service in venue rental,

concession, off-site and on-site catering event settings. Ability to cultivate lasting relationships with guests through innovative culinary creations and exemplary customer service, increasing restaurant and catering loyalty.

Qualifications:

• Thorough knowledge of the materials, methods, and equipment used in preparing food on a large or small scale.


• Thorough knowledge of health and safety standards required for the preparation, cooking, serving, and storage of food. Certified Food Manager licensure preferred


• Experience in the preparation, cooking, and storing of food in both restaurants, venue rental and event settings


• Experience planning and executing menus curated to specific events


• Knowledge of food allergies and special diet requirements


• Ability to work respectfully within a team


• Ability to plan and assign work to a staff of skilled and unskilled kitchen workers in a manner conducive to healthy performance and a high morale team


• Ability to manage and work well in a fast-paced, and occasionally stressful environment


• Displays high initiative requiring minimal supervision


• Strong work ethic

Responsibilities:

• To plan, prepare, and cook foods in compliance with health and safety standards


• To direct the preparation, service, and storage of food in compliance with health and safety standards throughout food preparation and storage areas


• To monitor and assist in clean-up of food prep and dining areas


• Manage MDC food and beverage budget


• Manage inventory and cost reporting as needed


• Ensure food service resources are utilized in an effective manner


• Report any deficiencies in equipment or supplies to the Catering and Events Director


• Apply safety best practices


• Adhere to all policies, procedures, and legal requirements


• Ensure that MDC is represented in a way that demonstrates cooperation, consideration, and respect to guests, colleagues, and public


• Other duties as assigned

Working conditions:

• General Food Service environment


• Must be able to handle multiple food events at the same


• Must be able to stand for long periods of time


• Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions


• Weekdays, weekends and evenings required as needed


• Full-time/Non-exempt position