Position: Executive Chef
Department: Food and Beverage
Reports to: Food and Beverage Director
Function: The definition and adherence to the “Zehnder Style” of volume food preparation. The coordination of the Zehnder’s culinary team to produce results in line with the budgetary guidelines, strategic planning, and traditions that our guests have come to expect from Zehnder’s.
Work Performed:
- Maintaining the food costs within budgetary guidelines, quality guidelines, and so as to achieve maximum corporate contribution and customer satisfaction.
- Developing workable new and creative menu concepts that can be taught to the staff in order to add variety and freshness to the menus and banquets.
- Surveying food, management, presentation, and portioning daily to correct any problems or misconceptions that develop or need clarification. Interpreting, at times, what the Zehnder’s style is and applying that interpretation to the issues at hand.
- Personally leading, advising, and assisting the departmental Chef de Cuisines in major special events and banquet service food presentation and preparation.
- Acting as the creative consultant to design buffets and plate set-ups to maximize customer satisfaction.
- Working closely with and advising the Kitchen Operations Manager in achieving departmental goals and objectives. Meeting regularly with the Kitchen Operations Manager to insure coordination.
- Works closely with the Kitchen Operations Manager and the departmental Chef de Cuisines to insure that sanitation and safety issues are maintained and corrected in accordance with the policies and procedures of Zehnder’s and governmental agencies.
- Works closely with and advises the Kitchen Operations Manager in matters of personnel; new employees, transfers, job changes, and discipline so that the Kitchen Operations Manager is aware of departmental personnel matters and can deal with them in a timely fashion.
- Regularly attends meeting conducted by the Kitchen Operations Manager to insure that the culinary division is in compliance with the overall departmental goals and strategic plan.
- Works with the Kitchen Operations Manager to develop the yearly budget which conforms to the corporate goals and aspirations.
- Communicates daily with the purchasing department to insure that all food items are of proper quality, quantity, and price.
- Responsible for the educational improvement of self and staff through the regular participation in seminars, food shows, training sessions, food competitions, and demonstrations.
- Presents a positive professional image to staff through involvement in departmental activities and professional organizations.
- Maintains complete knowledge of the Zehnder’s Corporation’s emergency procedures including action to be taken for power and supply systems breakdown, evacuation due to fire, and for medical assistance for customers and employees.
Physical Requirements: Must be able to stand and walk for extended periods of time. Must be able to lift weight in excess of 50 pounds. Must be able to work in an environment where temperature regularly exceeds 90F.
Educational Requirements: Minimum certification as a CEC by the ACF.
Age Requirements: Minimum 21 years of age. Handling of alcohol and cash necessary.
