Executive Chef - The Weathervane
His Corp, Lansing, MI, United States
The Executive Chef at the Weathervane Restaurant is responsible for managing all aspects of the kitchen operations. This includes overseeing staff, creating menus, controlling costs and inventory, maintaining food quality, and ensuring compliance with health and safety standards. This role requires strong leadership, exceptional culinary skills, and business expertise to ensure both profitability and a superior dining experience.
Duties and Responsibilities
Maintains all kitchen operations, including ordering, scheduling, costing, and food preparation
Assists in recipe and menu development
Establishes and enforces nutrition and sanitation standards, adhering to all standard operating procedures and order guides
Ensures safety conditions by correcting unsafe conditions in a timely manner
Conducts and enforces staff safety training for food, supplies, and equipment handling
Maintains high standards of food quality, service, and cleanliness.
Maintains professional relationships with vendors
Participates in hiring, training, and development of the kitchen department
Conducts evaluations of all immediate department staff and accurately documents disciplinary action
Attends department meetings when required and helps keep all departments informed of culinary activities and concerns
Reads, understands, and adheres to all present and future policies, rules, and procedures
Maintains kitchen equipment in excellent working condition, and coordinates repairs as necessary
Must be knowledgeable of state and federal laws regarding employee and customer health and safety, and maintain records as required for all state and federal agencies.
Must work closely with the General Manager of the Weathervane Restaurant
Qualifications
To perform this job successfully, an individual must have extensive knowledge of various cuisines and foods; must present a professional image of leadership; possess strong administrative and organizational skills; possess excellent communication and interpersonal skills with an emphasis on guest service; direct and motivate Food and Beverage staff with varied job positions; and must be available to work flexible schedules based on business demands and staffing needs.
Education and Experience
Culinary degree preferred and/or a minimum of 5 years working as Chef/Sous Chef
Must be Food Safety Certified (or able to obtain certification upon hire)
Language Skills
Ability to read, analyze, and interpret complex documents, including safety rules, operating and maintenance instructions, and procedure manuals.
Ability to respond effectively to sensitive inquiries or complaints.
Computer/Business Machine Skills
Basic computer skills (typing, data entry, printing, etc.) are required
Ability to operate heavy-duty industrial kitchen equipment
Ability to lift and/or move up to 50 pounds.
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Duties and Responsibilities
Maintains all kitchen operations, including ordering, scheduling, costing, and food preparation
Assists in recipe and menu development
Establishes and enforces nutrition and sanitation standards, adhering to all standard operating procedures and order guides
Ensures safety conditions by correcting unsafe conditions in a timely manner
Conducts and enforces staff safety training for food, supplies, and equipment handling
Maintains high standards of food quality, service, and cleanliness.
Maintains professional relationships with vendors
Participates in hiring, training, and development of the kitchen department
Conducts evaluations of all immediate department staff and accurately documents disciplinary action
Attends department meetings when required and helps keep all departments informed of culinary activities and concerns
Reads, understands, and adheres to all present and future policies, rules, and procedures
Maintains kitchen equipment in excellent working condition, and coordinates repairs as necessary
Must be knowledgeable of state and federal laws regarding employee and customer health and safety, and maintain records as required for all state and federal agencies.
Must work closely with the General Manager of the Weathervane Restaurant
Qualifications
To perform this job successfully, an individual must have extensive knowledge of various cuisines and foods; must present a professional image of leadership; possess strong administrative and organizational skills; possess excellent communication and interpersonal skills with an emphasis on guest service; direct and motivate Food and Beverage staff with varied job positions; and must be available to work flexible schedules based on business demands and staffing needs.
Education and Experience
Culinary degree preferred and/or a minimum of 5 years working as Chef/Sous Chef
Must be Food Safety Certified (or able to obtain certification upon hire)
Language Skills
Ability to read, analyze, and interpret complex documents, including safety rules, operating and maintenance instructions, and procedure manuals.
Ability to respond effectively to sensitive inquiries or complaints.
Computer/Business Machine Skills
Basic computer skills (typing, data entry, printing, etc.) are required
Ability to operate heavy-duty industrial kitchen equipment
Ability to lift and/or move up to 50 pounds.
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