Executive Chef

 Executive Chef

Greater Lancaster Area, PA

Description

Culinesse, LLC is looking for an Executive Chef to join our team at an upscale retirement community in the Greater Lancaster Area! An Executive Chef who can lead by example and has experience with high-volume catering services.

The Executive Chef will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods, including breakfast, lunch, dinner, and special/catered events. The general responsibilities of the position include, but are not limited to, those listed below (under “Tasks”). These responsibilities may vary across accounts, depending on business needs and client requirements.

This is a highly collaborative position that requires the ability to balance multiple tasks at one time, prioritize, work with diverse constituencies, and address competing priorities in a fast-paced environment.

Tasks:

• Ensure proper sanitation practices are followed by cleaning and sanitizing workstations and equipment. Must follow all Culinesse, client, regulatory, and safety rules and procedures and attend trainings (sanitation, allergy trainings, etc.) as needed;
• Assure smooth kitchen operation by coordinating with related food and beverage departments;
• Control food costs by maintaining accurate records of all food ingredients used;
• Create new menus and see to their proper implementation;
• Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs;
• Direct supervision of the day-to-day operation of all kitchen functions;
• Ensure preparation, plating, and presentation standards are maintained;
• Orient employees to the department and provide training on job responsibilities;
• Prioritize and assign work, and conduct performance reviews;
• Recommend and implement procedural or production changes;
• May prepare food and serve customers at an à la carte station. Provides the highest quality of service to customers at all times;
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting, and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use;
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment;
• Reports all accidents and injuries in a timely manner;
• Produces small to large batch goods using an advanced and full range of classical and contemporary cooking, plating, and garnishing techniques;
• Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies, and prepares meals for customers requiring special diets;
• Advanced knife skills required;
• May use production software to enter pre- and post-production data software;
• May take inventory, and/or enter inventory into production;
• May perform other duties and responsibilities as assigned.

• A high school diploma or equivalent;
• Five (5) or more years of related work experience;
• Must comply with any dress code requirements;
• Must be able to work some nights, weekends, and holidays.