Executive Chef
SMG World 2 reviews - Greenville, SC

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POSITION: Executive Chef

REPORTS TO: Director of Food & Beverage

FLSA STATUS: Salaried/Exempt


This position is responsible for managing all operations within the culinary department to include maximizing quality and value while following safety, sanitary and fiscal guidelines.


  • Prepare weekly employee schedules within established labor guidelines.
  • Prepare daily event Production Sheets controlling portions, production, quality and costs.
  • Audit and conduct monthly inventories.
  • Order all supplies as needed and required for menu production.
  • Write Custom Menus as required for specialty themed, budget conscious or VIP Events.
  • Coordinate with Catering Services Manager and Event Coordinators on room diagrams, station set ups, break down and dish up stations.
  • Oversee stewarding department in conjunction with Executive Steward.
  • Post daily changes received from Catering Sales staff to the BEO and communicate to appropriate culinary staff.
  • Conduct production meetings and post event evaluations with culinary staff.
  • Assure compliance with proper disposal of waste and recyclables.
  • Insure that food is delivered within established guidelines.
  • Maintain an active presence during event with close attention to details and final adjustments.
  • Responsible for developing menus, determining cost of goods, establishing standard recipes, portion sizes and standards of service for all menu items in conjunction with Food & Beverage Director.
  • Continuous evaluation of systems and processes with a focus on creativity, cost and quality.
  • Ability to meet with clients to discuss menus and project a knowledgeable, confident and creative approach to the sales process.
  • Supervise and train all culinary staff in a manner consistent with SMG Human Resource Policies and Procedures and consistent with food production principles, safe operating procedures of all equipment, utensils, etc.
  • Responsible for assuring all food and beverage are prepared under safe and sanitary conditions in accordance with corporate, local, state and federal health regulations.
  • Responsible for proper uniforms, hair restraints and grooming practices of culinary and stewarding staff.
  • Responsible for maintaining or exceeding a local health department score of “A” rating of 90.
  • Responsible for monitoring of MSDS manuals.
  • Work with Director of Food & Beverage to achieve desired targets for labor cost and cost of goods sold.
  • Conduct quarterly inventory of all small wares related to culinary and catering departments.
  • Obtain prior written authorization from the Food & Beverage Director for the purchase of all small wares non-F&B items, excluding cleaning and general supplies.
  • Document all employee-relations issues and provide corrective action as necessary. Submit absentees, vacation request documentation to Human Resources and copy Food & Beverage Director in a timely manner.
  • Document all work-related injuries and illnesses by completing a First Report of Injury form and submit to Human Resources within 24 hours. Copy Food & Beverage Director.
  • Maintain daily communication with the Food & Beverage Director.
  • Attend weekly and monthly departmental meetings.

  • Excellent knowledge of various types of cuisine, production methods, display presentations, safe food handling practices, and food costing
  • Customer service driven.
  • Strong organizational, communication and time management skills.
  • Ability to multi-task, prioritize and meet deadlines.
  • Strong math skills and basic accounting skills in order to adjust invoices, create recipes, production sheets, etc.
  • Good computer skills with emphasis on, EXCEL, OUTLOOK, WORD and internet research

  • Associate Degree in Culinary Arts or equivalent foodservice experience required.
  • 8-10 years experience in culinary field with a minimum of 5 years in supervisory /management position.

  • Occasional sitting, focusing on and operating a personal computer several times a day.
  • Ability to access information in print and on computer/terminal monitor, and the ability to follow recipes and find correct ingredients.
  • Need to be able to communicate with others in a noisy environment and to understand warning signals and other notifications such alarms, bells, and horns. Performing work through repetitive eye/hand coordination.
  • Daily lifting up to 35 lbs. Up to 5 minutes at a time. Daily carrying up to 35 lbs. up to 5 minutes at a time.
  • Constant standing, walking, stooping. Constant reaching, handling products.

  • This position is not substantially exposed to adverse working conditions.
  • May require handling of chemicals for the purpose of cleaning and sanitation.

  • Minimum of 40 hours per week.
  • Irregular hours including weekends and evenings required as dictated by event schedule.
This position offers a competitive salary and benefit package. No relocation assistance is offered with this position. Resumes must include salary requirements for consideration and may be sent to:

E-MAIL: Word document or PDF format only to jsains@TDConventionCenter.com

Regular Mail: Human Resources

TD Convention Center

One Exposition Drive

Greenville, South Carolina 29607


SMG is an Equal Opportunity Employer M/W/V/D

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