Chef - Executive FT

Responsibilities:

• Analyzes current food trends to determine viability of the operation.
• Analyzes and understands market research as it relates to the food operation.
• Researches, develops, and implements procedures impacting the direction of the food operation.
• Delivers clear direction to the staff regarding the current and future objectives of the food operation.
• Standardize production recipes to ensure consistent quality
• Ability to offer culinary instruction and/or demonstrate culinary techniques.
• Delivers planning messages in a clear, articulate manner to the executive and managerial teams, as well as the culinary staff.
• Maintains all facilities, equipment and work areas in a sanitary condition and operating as per health codes.
• Implements established safety policies and procedures.
• Responsible for the creation and execution of the food budget.
• Develops and delivers the strategies needed for realizing the budget.
• Responsible for growth, development and mentoring of Chefs and Assistant Chefs.
• Other Duties as assigned

Work Environment:

• Diverse, fast-paced, deadline driven, multi-project coordination, prioritizing and flexing to accommodate last minute requests and changes.

Target Salary Range:

• $95.000 annually

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties responsibilities and activities may change at any time with or without notice.

"Premier is an equal opportunity employer subject to the rules and regulations of the NJDGE".