Chef - Executive Assistant

As an Assistant Executive Chef, you will be responsible for assisting the F&B management team with supervision and production of kitchen operations for multiple F&B outlets including a Buffet, Dining Restaurant, Private Dining Restaurant, Banquets & Catering. Responsible for food production, personnel scheduling, training, food and labor costs, and sanitation. Assists with menu development and implementation as well as ordering (requisition) and inventory for the department.

• Assists with management of the kitchen, including supervising activities of all culinary operations including but not limited to, scheduling, training, implementation of policies and procedures, coordinating and actively participating in event operations and monitoring food and labor costs.
• Maintain a clean and orderly kitchen to comply with all State and local health department regulations.
• Assist in planning menus, catering production, and daily specials, maintaining financial responsibility for the menu. Oversee inventory of food products and coordinates product ordering and receiving within corporate specifications.
• Oversee the processes of ordering, inventory, budgeting, profit / loss control, production and execution of all food areas.
• Administer the development of recipe standardization.
• Responsible for new product analysis, cost comparison and payroll projections.
• Conduct personnel interviews and training development/procedures.
• Delegate and oversee all kitchen activities.

All other duties as assigned.

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Physical Demands:
*Frequently required to stand, walk, and sit for prolonged periods of time
*Occasionally required to work at heights above 10 feet high
*Frequently required to lift items up to 30 pounds
*Occasionally required to push or move items up to 100 lbs.
*Frequently required to reach overhead
Work Environment:
The work environment contains bright lights, loud noise, and stressful situations.
(preferred)