Executive Chef at Jungle Jim's

Fairfield, Ohio, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Apr, 26

Salary

0.0

Posted On

25 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Recipe Creation, Menu Planning, Kitchen Management, Food Safety, Sanitation, Cost Control, Staff Coordination, Cooking Skills, Team Mentoring, Quality Assurance, Labor Cost Management, Food Preparation, Training, Inventory Management, Customer Service

Industry

Retail

Description

Executive Chef The Oscar Event Center at Jungle Jim’s International Market is looking for a creative culinary leader. If you are passionate about food, love to create, and have a "team first" mindset with a positive attitude, we want to hear from you! As part of Jungle Jim’s International Market, you will have the world’s ingredients at your fingertips. The Executive Chef is responsible for all daily operations of the kitchen and serves as a leader, role model and mentor to the kitchen team. Essential Job Functions • Create recipes and plan menus for all food outlets. • The ability to cook for intimate settings as well as massive parties. • Schedule and coordinate the work of chefs, cooks and other kitchen employees. • Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability Estimate food consumption and establish controls to minimize food and supply waste. • Order or approve the requisition of products and other necessary food supplies. • Ensure proper receiving, storage, and rotation of products to comply with the standards. • Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. • Cook or directly supervise the cooking of items that require skillful preparation. • Evaluate food products to assure that quality standards are consistently attained. Knowledge, Skills, and Abilities • Previous kitchen management/supervisory experience required. • Mastery of professional cooking and knife handling skills. • Previous experience with controlling food and labor costs, demonstration cooking, menu development and pricing, and development of a culinary team preferred. • Be able to work in a standing position for long periods of time. • Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds. • Ability to work weekends, holidays, evenings. Benefits • Competitive pay. • Employee Discount: 10% at 60 days, 20% at two years. • Paid vacation time starting at six months. • Health, Life, Vision, and Dental Insurance at 60 days. • 401(k) • Many opportunities for advancement!

Responsibilities

The Executive Chef is responsible for all daily operations of the kitchen, including creating recipes and planning menus. They will also lead and mentor the kitchen team while ensuring high standards of quality and productivity.