Executive Chef

The hiring establishment is a reputable culinary organization known for its commitment to delivering exceptional quality and innovation in food service. As a prominent entity within the food industry, this company operates with a vision to provide guests with unique and satisfying culinary experiences through a high-volume production setting. The organization prioritizes maintaining food safety standards, creative menu development, and superior food presentation, ensuring its position as a leader in its field. The company places emphasis on teamwork and leadership, fostering an environment where culinary arts and operational excellence meet in a dynamic and fast-paced kitchen atmosphere.

The role advertised is for an Executive Chef position, which is full-time and classified as exempt. It offers a competitive salary within the range of $77,854.00 to $114,000.00 per year under Pay Grade 9. This is a critical leadership role within the senior management team, responsible for overseeing the entire culinary operation and contributing strategically to the department’s vision and budget goals. The Executive Chef will be tasked with the coordination of menu item production, development, and creative conceptualization to keep the offerings exciting and unique. This role ensures adherence to food specifications, upholds high food quality and presentation standards, and guarantees strict food safety practices.

Working in a busy kitchen environment, the Executive Chef is designated as essential personnel and must be able to work under pressure while maintaining composure and operational efficiency. This position supports operational needs, including a flexible schedule that may require weekends. Physical demands include the ability to lift up to 50 pounds. The Executive Chef is expected to implement and manage food and beverage controls effectively, manage a diverse labor force, identify training needs, and foster the professional growth of team members at all levels.

Significant responsibilities include utilizing expert knowledge of large-scale food production, menu planning, and catering while developing and maintaining strong communication and interpersonal skills within the team. The Executive Chef is also expected to be a collaborative leader adept at organization, administration, and problem-solving, embodying high ethical standards with tact, diplomacy, and confidentiality. Additional qualifications such as proficiency with commercial kitchen equipment, strong computer skills, and the ability to learn new software are essential to succeed in this role. Finally, candidates must hold a valid Virginia driver's license with a good driving record, reflecting the importance of mobility within the operations.

Education and experience requirements include a degree in culinary arts or a comparable combination of education and experience, with a preference or requirement for American Culinary Federation Executive Chef (CEC) certification, which must be obtained within one year if not already held. The ideal candidate brings demonstrated progressive culinary experience and a minimum of seven years in culinary management. Certifications in SERV Safe, HACCP are preferred, while Registered Dietitian certification is a plus. This comprehensive blend of leadership, culinary expertise, and operational management makes the Executive Chef role critical to the company’s ongoing success and reputation within the industry.