Job Title: Executive Chef
Reports To: Director of Food & Beverage /General Manager
FLSA Status: Salaried Exempt
SUMMARY: Manages subordinates activities and directs and coordinates chefs, cooks, and other kitchen workers engaged in preparing and cooking foods by performing the following duties personally or through subordinate supervisors.
Essential Duties and Responsibilities include the following. Other duties may be assigned.
? Designs creative menus and plans production. Establishes presentation technique and quality standards.
? Schedules and supervises Kitchen employees.
? Coordinates and directs training of chefs, cooks and other kitchen workers engaged in the preparing and cooking foods to ensure high quality, efficient and profitable food service.
? Estimates food consumption, purchases and kitchen supplies.
? Reviews menus, analyzes recipes, determines food, labor, and overhead costs.
? Assigns prices to menu items in accordance with budgetary goals.
? Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
? Establishes and enforces nutrition, sanitation and quality standards for food and beverage
Certificate from accredited culinary school, college or technical school
3 or more years of hands on experience
1 or more years of Kitchen/culinary supervisory experience
Current certification in food handling and safety sanitation (Sani-Serve or similar) or ability to be certified with minimal preparation is required.
Ability to work under limited supervision
Requires flexible hours that will vary due to function needs
This position offers a competitive salary, commission, and benefit package. Resumes must include salary requirements for consideration and may be sent to:
Martha Rangel, American Bank Center
1901 N Shoreline
Corpus Christi, TX 78401
FAX: (361) 826-4905
SMG is an Equal Opportunity Employer M/F/V/D