Executive Chef | Florida

Gainesville, FL, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $64,800.00 - $89,200.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

Disability insurance

Paid vacation

401k plan

Job Description

Legends Global is a renowned company operating in the hospitality and food service industry, known for delivering exceptional culinary experiences across its multiple locations. The company is dedicated to fostering a culture of excellence, innovation, and collaboration within the culinary field, consistently ensuring brand consistency and superior quality in all its food offerings. With a strong commitment to employee development and customer satisfaction, Legends Global supports its culinary teams with strategic initiatives, innovative menu development, and hands-on operational backing, aiming to maintain high standards in every culinary operation and event it undertakes. The company places a significant emphasis on teamwork, professional growth, and operational excellence, making it a leader in the hospitality sector, especially within the Florida region where this role is based. Legends Global is committed to diversity and inclusivity, encouraging applications from Women, Minorities, Individuals with Disabilities, and protected Veterans. This role promises a competitive salary complemented by a comprehensive benefits package including medical, dental, vision, life and disability insurance, paid vacation, and a 401k plan.

Job Requirements

Minimum seven (7) years of experience as an Executive Chef in a high volume food industry
Bachelor's degree in hotel/restaurant management or related preferred
Thorough knowledge of hot, cold food and pastry preparation
Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates and leaders
Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
Ability to perform duties in confined spaces
Ability to perform duties within extreme temperature ranges.

Job Qualifications

Minimum seven (7) years of experience as an Executive Chef in a high volume food industry
Bachelor's degree in hotel/restaurant management or related preferred
Thorough knowledge of hot, cold food and pastry preparation
Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates and leaders
Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
Ability to perform duties in confined spaces
Ability to perform duties within extreme temperature ranges.

Job Duties

Responsible for managing/overseeing all production, operation and sanitation aspects of all culinary and stewarding operations throughout property
Oversees all culinary employees to achieve budgetary, food quality and customer service expectations
Creates/develops recipes, dishes, etc. and any additional requirements of the property
Manages the hiring, scheduling, training, mentoring and disciplinary action, if required, for all employees
Must have the ability to make effective use of available resources, including time, labor and materials, and adjust methodologies to maximize productivity
Assists in ensuring schedules are complete based on a forecast
Regular quality assurance and quality control inspections in order to maintain cleanliness of all back of the house areas
keeps equipment in proper working order
Maintain food, labor and other expenses at budgeted levels
Must communicate and work closely with General Manager and Regional Executive Chef
Maintain a consistent high level of food quality kitchen productivity, and line of supply
Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas
Cross-train those within your department while encouraging, reinforcing and supporting your peers and team
Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity
This role requires regular travel to support other business units within the organization as needed.