Executive Chef with a strong background in Asian cuisine, particularly Chinese culinary traditions. The ideal candidate will design and execute diverse, authentic Asian menus, with a focus on Chinese dishes, ensuring exceptional taste and presentation. Responsibilities include leading the kitchen team, overseeing food preparation, and maintaining quality control while incorporating both traditional techniques and contemporary trends. A deep knowledge of Chinese flavors and cooking methods, along with a passion for broader Asian cuisine, is essential. Leadership and creativity are key for this role.
Key Responsibilities:
- Design and execute regular and modified menus that meet established guidelines.
- Ensure high standards in taste and presentation, regularly tasting completed meals.
- Lead and train kitchen staff on food preparation, safe handling, and operation of equipment adhering to food safety and sanitation regulations.
- Manage and maintain schedules for equipment maintenance, cleaning, and storage areas.
- Oversee inventory management to ensure availability of necessary products and judicious use of leftovers, in line with company guidelines.
- Ensure compliance with all federal, state, and local health and sanitation regulations, maintaining standards that meet or exceed health department and third-party audits.
- Engage in staff development and attend professional programs.
Preferred Qualifications:
- A.S. degree or equivalent culinary training.
- 3-5 years of progressive experience in culinary/kitchen management.
- Extensive experience in high volume, complex foodservice operations.
- Strong background in institutional and batch cooking.
- Must be hands-on with comprehensive knowledge of current food and catering trends.
- Proficiency in Microsoft Office Suite and internet applications.
- ServSafe certification is highly desirable.
