Job Overview
Work Schedule
Flexible
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
Employee assistance program
Job Description
The hiring establishment is a reputable hospitality group recognized for its dedication to excellence in food service and guest satisfaction. As a key player in the upscale and high-volume food service sector, this company prides itself on delivering exceptional culinary experiences through innovation, quality, and sustainability. The company operates under a culture that values people as its greatest capability, emphasizing hearts that serve, only pursuing excellence, staying nimble, and owning responsibilities to ensure guest satisfaction and operational success. The company's EarthView program highlights its commitment to sustainable practices in all aspects of operations, particularly within food preparation and kitchen management.
The opportunity being offered is for the role of Assistant Executive Chef. This role is pivotal in supporting the Executive Chef to manage kitchen activities aligned with the company's food quality standards, guest service excellence, and sustainability goals. The employment is designed as a progressive career path, where a candidate begins as an Assistant Executive Chef, with potential advancement to Executive Sous Chef, then Chef, and eventually Executive Chef. The Assistant Executive Chef will be engaged in overseeing daily kitchen operations, training and supervising staff, managing budgetary concerns, and ensuring compliance with all safety, health, and operational standards.
This role demands a strong leader capable of selecting, coaching, and supporting kitchen associates to perform their duties in strict adherence to brand or hotel standards and the company’s core values. The Assistant Executive Chef will be responsible for supervising the preparation and production of menus, verifying that recipes are followed correctly, and helping to innovate new recipe developments. Essential duties include managing kitchen personnel, enforcing portion control, conducting staff evaluations, and organizing departmental meetings to foster team communication and performance.
The Assistant Executive Chef also plays a crucial role in monitoring budget and operating costs, ensuring the containment of unnecessary expenses, and supporting sustainability initiatives through compliance with the company’s EarthView program. A safe working environment is imperative, requiring the role to uphold OSHA standards and ensure that all staff practice safe work habits and use protective safety equipment as mandated.
Ideal candidates will possess a degree or certification from an accredited culinary program and have a minimum of three years of managerial experience within upscale or high-volume food service environments. The work schedule is flexible but demanding, requiring availability on weekends and holidays, and the ability to perform physically demanding tasks such as standing for long durations and lifting heavy items up to 50 pounds.
In summary, the Assistant Executive Chef role offers a challenging and rewarding position within a forward-thinking hospitality group. It is an ideal career step for culinary professionals aspiring to grow into higher leadership roles while contributing significantly to quality food production, team development, operational excellence, and sustainability efforts. This position not only fosters culinary innovation but also builds leadership capabilities essential for advancing within the company’s structured growth path.
The opportunity being offered is for the role of Assistant Executive Chef. This role is pivotal in supporting the Executive Chef to manage kitchen activities aligned with the company's food quality standards, guest service excellence, and sustainability goals. The employment is designed as a progressive career path, where a candidate begins as an Assistant Executive Chef, with potential advancement to Executive Sous Chef, then Chef, and eventually Executive Chef. The Assistant Executive Chef will be engaged in overseeing daily kitchen operations, training and supervising staff, managing budgetary concerns, and ensuring compliance with all safety, health, and operational standards.
This role demands a strong leader capable of selecting, coaching, and supporting kitchen associates to perform their duties in strict adherence to brand or hotel standards and the company’s core values. The Assistant Executive Chef will be responsible for supervising the preparation and production of menus, verifying that recipes are followed correctly, and helping to innovate new recipe developments. Essential duties include managing kitchen personnel, enforcing portion control, conducting staff evaluations, and organizing departmental meetings to foster team communication and performance.
The Assistant Executive Chef also plays a crucial role in monitoring budget and operating costs, ensuring the containment of unnecessary expenses, and supporting sustainability initiatives through compliance with the company’s EarthView program. A safe working environment is imperative, requiring the role to uphold OSHA standards and ensure that all staff practice safe work habits and use protective safety equipment as mandated.
Ideal candidates will possess a degree or certification from an accredited culinary program and have a minimum of three years of managerial experience within upscale or high-volume food service environments. The work schedule is flexible but demanding, requiring availability on weekends and holidays, and the ability to perform physically demanding tasks such as standing for long durations and lifting heavy items up to 50 pounds.
In summary, the Assistant Executive Chef role offers a challenging and rewarding position within a forward-thinking hospitality group. It is an ideal career step for culinary professionals aspiring to grow into higher leadership roles while contributing significantly to quality food production, team development, operational excellence, and sustainability efforts. This position not only fosters culinary innovation but also builds leadership capabilities essential for advancing within the company’s structured growth path.
Job Requirements
- Degree or certification from an accredited culinary program preferred
- Three years experience in a managerial position of an upscale and/or high volume food service establishment required
Job Qualifications
- Degree or certification from an accredited culinary program preferred
- Three years experience in a managerial position of an upscale and/or high volume food service establishment required
Job Duties
- Interview, select, train, schedule, coach and support associates ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values
- Oversee preparation and production of menus, development and execution of recipes
- Manage kitchen operations and assigned staff
- Ensure staff prepares menu items following recipes and yield guides in accordance with department standards
- Develop new menu items, test and create recipes
- Train, develop and evaluate personnel with regard to proper use of standard kitchen equipment and tools, techniques and skills
- Supervise kitchen personnel to ensure that methods of cooking, garnishes and portion sizes are as prescribed
- Manage budget, monitor costs and operating needs in keeping with overall containment of unnecessary expenditures
- Direct and develop skills of the team to the achievement of department and area goals
- Evaluate all direct reports and conduct introductory period and annual performance reviews
- Maintain an open door policy and address all team member issues and/or concerns in a timely manner
- Conduct divisional/departmental staff meetings on a monthly basis
- Follow sustainability guidelines and practices related to HHM’s EarthView program
- Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards
- Perform other duties as requested by management
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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