Executive Chef - Silver Falls

Job Summary

The Executive Chef is responsible for managing daily production, preparation and presentation of all food in the unit. The Executive Chef must help the General Manager supervise and carry out day‑to‑day operations and also provide supervision, direction and training to all kitchen employees, achieve operating and financial goals, ensure food quality and meet client objectives and/or customer needs.

33.00 USD Hourly

• Plan and develop menus, forecast portion specifications, analyze and cost food items, and ensure compliance with the established budget.
• Recruit, supervise, train, schedule, discipline, and direct the culinary and utility staff.
• Control expenses, determine food and supply needs for the venue, and maintain inventory control of food and supplies.
• Maintain and ensure a safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
• Plan, schedule, supervise and participate in the culinary work of events to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods. Ensure food quality standards are met and amounts are sufficient to meet expected need.
• Direct the preparation and cooking of food for the unit.
• Maintain awareness of safety issues and report them immediately to the manager.

• High School Diploma/G.E.D. equivalent required;
  Culinary or Associate's degree in food service or related field.
• Food Protection Manager Certification and demonstration of food safety knowledge and sanitation.
• Computer proficiency with MS Word, Excel, and Outlook.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers.
• Experience in analyzing financial reports.
• Ability to communicate clearly and concisely, both orally and in writing.
• Ability to problem‑solve.

• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Lifting, carrying, and pushing up to 25 lbs. regularly, 30‑35 lbs. frequently, and up to 50 lbs. occasionally.
• Ability to stand for the entire workday.
• Climbing steps regularly.
• Withstanding temperature extremes in freezer, refrigerator walk‑in and grill areas.
• Reading and writing work‑related documents in English.
• Speech recognition and clarity, including the ability to understand the speech of customers and co‑workers and the ability to speak clearly so that you can be understood by customers and co‑workers in English.
• Constantly communicate and receive verbal communication with other employees in a fast‑paced kitchen.
• Physical presence at the job site is essential to perform job duties.

• Commercial kitchen machinery, appliances, tools, and utensils.
• Typical office equipment (computers, phone system, fax, copiers, scanners, among others).

Guest Services, Inc. is an Equal Opportunity employer. All qualified applicants will receive consideration for employment and promotion without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.