Executive Chef AP Job Vacancy at Holbrook Decatur (Decatur, GA 30033)

Vacancy : Executive Chef AP
Company Name : Holbrook Decatur
Company Location : Decatur, GA 30033

Job Description

The Executive Chef is responsible for leading a team of creative artists who deliver high-quality, great tasting food to residents and guests in an active adult living community. Ensures compliance with food safety and sanitation regulations. The Executive Chef contributes to building top line sales through the delivery of a competitively superior team member and guest experience and supports the Culinary Development team to ensure menu items are executed with excellence in the restaurant.
Key responsibilities include:
Hire, train, manage and develop a top-quality kitchen staff.
Establish guest service, satisfaction & loyalty as a priority through personal example and follow-through.
Handle all food requests, comments and issues with a sense of urgency.
Ensure the culinary team fully supports and assists the service team by providing all products needed to execute an exceptional dining experience.
Support Holbrook Life brand vision by creating daily features, wine dinners, banquets and specific menus that are functional, inspiring and creative.
Plan, organize, monitor and control all aspects that are vital to daily operations to include: line checks, ticket times, kitchen labor, scheduling, daily communications, safety and sanitation, food quality and handling, recipe adherence, HACCP, etc.
Maintain impeccable standards to ensure restaurants and kitchen facilities are clean and in working order.
Manage relationships with distributors and resolve issues with vendors promptly.
Develop a highly creative team to support menu roll outs, ongoing food training, and demonstrations for service and culinary teams.
Partner with the sales team by providing all necessary food product & knowledge along with culinary team members to effectively execute community events.
Proactively manage all recipe preparation times, produce costs, rotation of product, recipe yields and waste to meet budgeted food cost goals.
Effectively communicate with the General Manager regarding food cost, inventory, P&L and other financial reports.
Manage the budget and oversee the product ordering for community catering events.

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