Top 6 executive chef Jobs in berlin md

Executive Chef
Highwater Management —Ocean City, MD
- Full-time
- Sales
- Ability to lift 50 pounds
- Recruiting
Executive Chef
Southern Delaware Brewing Company —Ocean View, DE
- Full-time
- Sales
- Ability to lift 50 pounds
- Recruiting

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Executive Chef
Highwater Management —Ocean City, MD
Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training…
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Executive Chef

Highwater Management -
Ocean City, MD

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Job Details

Full-time

Qualifications

Food and beverage product quality management
Food & beverage industry purchasing
Food quality maintenance
Menu design
Kitchen health and safety standards
Regulatory inspections
Staff performance monitoring
Computer operation
Staff supervision
Assisting with meal planning
Managerial strategic planning
Table setting
Strategic management
Resource allocation (project management tasks)
Food safety management
Specialty dish recipe development
Sales
Labor dispute resolution
Team leadership
Safety regulations
Staff scheduling
Operations coordination planning
Labor cost analysis
Curriculum design
Production safety compliance
Team scheduling
Teaching meal preparation skills
Talent development
Team development
Hiring

Full Job Description

Cultivate your career with a Chef job at Highwater Management!
Highwater Management seeks a skilled Chef responsible for the overall food and kitchen (Back Of House) operation. Chefs support the General Manager by implementing business objectives through a robust sales-based focus and constant development of their team. Chef Managers help build the unit's business strategy, manage employee development, and otherwise assist the General Manager in meeting or exceeding business objectives for the team. Chef Managers are an exempt position generally working five days, 50 hours per week.
Essential Job Functions:
On a day-to-day basis, Chef Managers are responsible for assisting in the unit’s strategic development in sales, costs, quality, people basics, and managing the restaurant’s day-to-day operations.
Specific duties include but are not limited to:

Supervise the planning and price menu items, orders supplies, and keep records and accounts
Work closely with assigned corporate chef
Supervise all BOH employees
Write weekly schedules according to business and project goals for labor dollars
Use labor dollars and menu costing programs to price labor and food cost
Participate in checking of all purchased supplies for the entire restaurant
Expedite the pass through cook's window to maintain proper consistency in food quality and service
Conduct training for personnel
Supervise all kitchen employees
Monitor worker performance in all departments of kitchen
Investigate customer complaints
Maintain production and work records
Determine food costs
Modify work procedures or processes to meet deadlines
Inspect facilities or equipment for regulatory compliance
Oversee work progress to verify safety or conformance to standards
Update menu engineering
Update and cost out specials
Requisition stock, materials & supplies from Vendors as needed
Resolve or assist workers in resolving work problems
Determine production schedules and staff requirements to ensure timely

delivery of services

Recruit and hire staff, including cooks and other restaurant workers
Supervise and coordinate activities of cooks and workers engaged in food preparation
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
Check the quality of raw and cooked food products to ensure standards
Check the quantity and quality of received products
Supervise all schedules
Estimate amounts and costs of required supplies, such as food and ingredients
Prepare and cook foods of all types, either regularly or for special guests or functions
Order or requisition food and other supplies needed to ensure efficient operation
Monitor sanitation practices to ensure that employees follow standards and regulations
Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food
Determine how to present food and create decorative food displays
Inspect supplies, equipment, and work areas to ensure conformance to established standards
Demonstrate new cooking techniques and equipment to staff
Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources
Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems
Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects

Please Note: Chef Managers will regularly stand, walk, talk, carry, bend, stoop, turn and lift more than fifty (50) pounds. Chef Managers will also drive, view a computer monitor, and type/write regularly—team lift required on anything over fifty (50) pounds and an awkward lift.

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