Executive Chef at Meriwether Godsey, Inc.

Holderness, New Hampshire, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Oct, 26

Salary

75000.0

Posted On

13 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Planning, Budget Management, Team Leadership, High-Volume Food Production, High-End Catering, Vendor Relationship Management, HACCP Standards, Sustainable Practices, Project Management, Food Safety, Staff Development, Client Relationship Management

Industry

Hospitality

Description

Meriwether Godsey is looking for an Executive Chef responsible for leading and managing a high-volume food production program, as well as special events and high-end catering at a private, coeducational college-preparatory school near Plymouth, New Hampshire. Our ideal candidate has strong culinary and management skills including: menu planning, recipe adherence, budget adherence, modeling and upholding brand standards, team leadership and development. In addition, this creative partner will have a vision for excellence, as well as a passion and demonstrated commitment to promoting diversity. What the Executive Chef will do: * Communicate daily with production staff on all food production activities. * Purchase organically and locally produced foods, whenever possible, and work alongside production staff to incorporate these products into recipe and menu offerings daily. * Oversee menu development, purchasing, and production, incorporating the latest trends and practices. * Ensure proper food temperatures are reached, maintained, and recorded; ensure daily records of food usage, organization of storage/cooler areas, and other compliance regulations. * Lead by example; engaging and developing direct reports and team members through ongoing support, monitoring, coaching, and feedback. * Establish and maintain strong vendor relationships while researching price variations. * Implement and maintain HACCP standards. * Maintain effective client and customer-centric relationships. * Deliver high-end catering. * Assist in Back of House phases of financial planning, budget/cost analysis, and reporting to set, monitor, and achieve operating and financial goals. What the Executive Chef will need: * Associate’s Degree or five or more years of related food service experience. * 5+ years of experience in Contract Food Service Operation, High-End Catering Management, and High-Volume Dining, and Multi-Unit experience. * Application and promotion of current food trends. * Proficiency and growing knowledge of sustainable practices. * Participative management style and excellent leadership skills. * Demonstrated experience cultivating talent and promoting an inclusive work environment. * Strong communication and presentation skills. * Account and Project Management Skills. * Knowledge of food safety (HACCP), sanitation, and overall workplace safety standards. * Ability to work in a collaborative team environment while fostering strong client and customer relationships. * ServSafe® Food Protection Manager Certification preferred. What the Executive Chef will get: * Competitive Pay, Meals, Uniforms, Benefits such as Health, Vision, Dental, and more! Meriwether Godsey offers significant opportunities for growth and career advancement. The work environment is fast-paced, team-oriented, and high-energy. You’ll be surrounded and supported by people who are passionate about serving others. Enjoy a small, community-focused environment where you may grow your leadership and hospitality skills, and your career opportunities with a value-based company. Help Meriwether Godsey set the standard for hospitality in the New England market! Interested in learning more? Visit our About Us Page [http://www.merig.com/about-us/] Meriwether Godsey is proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to fostering an inclusive, equitable workplace.

Responsibilities

Lead high-volume food production and high-end catering operations at a private college-preparatory school. Manage menu development, purchasing, budget adherence, and the leadership of production staff while maintaining strict safety and quality standards.