Executive Chef at Culinesse LLC

Davidson, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Oct, 26

Salary

110000.0

Posted On

08 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Creation, Food Cost Control, Kitchen Management, Sanitation Practices, Catering Services, Staff Supervision, Plating and Presentation, Knife Skills, Inventory Management, Special Diet Preparation, Performance Reviews

Industry

Hospitality

Description

Description Are you a hands-on, innovative leader with hospitality experience? Do you enjoy working in a fast-paced team environment? Are you able to influence and embrace change by initiating creative solutions? Culinesse, LLC is looking for an Executive Chef to join our team at a prestigious senior living community! An Executive Chef who can lead by example and has experience with high-volume food and 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 differ among accounts, depending on business necessities 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: Assure proper sanitation practices are followed by cleaning and sanitizing work stations and equipment. Must follow all Culinesse, client and 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 day-to-day operation of all kitchen functions; Ensure preparation, plating and presentation standards are maintained; Orient employees to the department and providing 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 a 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 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 the production; May perform other duties and responsibilities as assigned. Requirements A high school diploma or equivalent; Four (4) or more years of related work experience as an Executive Chef required; Contract Food Service experience strongly preferred; Senior Dining experience strongly preferred; Must comply with any dress code requirements; Must be able to work occasional nights, weekends and holidays.

Responsibilities

The Executive Chef leads kitchen operations, overseeing the preparation and presentation of high-volume meals and catered events. Responsibilities include menu development, staff supervision, and ensuring strict adherence to sanitation and safety standards.