Executive Chef at Meriwether Godsey, Inc.

Alexandria, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Jul, 26

Salary

88000.0

Posted On

22 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, High-Volume Dining, Catering Management, Menu Development, HACCP Standards, Food Safety, Budget Analysis, Vendor Management, Team Leadership, Project Management, Financial Planning, Sustainable Practices, Staff Development, Client Relations, Food Production

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 for a dining program at a beautiful college preparatory school in Virginia. Our ideal candidate has strong culinary and management skills, a vision for excellence, as well as a passion and demonstrated commitment to promoting diversity. * Full-Time, Salaried Position * Beautiful Work Location * Schedule that will be based around Sunday-Thursday with Friday and Saturday off (additional shifts may be needed for catering and events) 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 are kept. * 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 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 and 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 Northern Virginia 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

The Executive Chef will lead and manage high-volume food production, menu development, and high-end catering services. They are also responsible for financial planning, maintaining HACCP standards, and fostering strong client and vendor relationships.