Executive Chef (Coffee Shops Background)

Technical Duties

• Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
• Assist the Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly to Ensure consistency in the quality of dishes at all times.
• Assist the Head Chef and managing customer relations when necessary, in the absence of the Chef
• Contribute to menu creation.
• Manage food cost controls to contribute to Food and Beverage revenue.
• Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef as needed.
• Ensure compliance with local and company health, safety, sanitation and alcohol awareness standards.
• Monitor, train and develop team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward.