POSITION PROFILE: The Executive Chef is charged with overseeing all the culinary operations for the food and beverage outlets, weddings and banquets at Pursell Farms They direct the operation of the kitchens including food preparation and quality, oversee the maintenance of the physical plant and equipment, manage the inventory function, control and costs and manage staff to ensure that guests are delighted with the foods served. They provide creativity and new dining ideas. They work cooperatively with members of the Leadership Team to ensure an outstanding dining experience for every guest. They strive to model the Pursell Farm core values in the completion of their work.
ESSENTIAL JOB FUNCTION: Meet culinary financial objectives by forecasting, budgeting, scheduling and analyzing budget and expenses and make the appropriate adjustments Demonstrate a creative and artistic approaches to plate presentations and research new products and menu items on a regular basis Design and plan food items and periodically review and adjust menus Serve as a role model and oversee safe, secure and healthy standards to meet all federal and state regulations and company policy and procedure Recruit, select, hire, train, motivate and coach a team of associates to perform at the highest standard of dining service Educate and train team members in compliance and service standards and ensure they have the tools and knowledge to perform at the highest level Develop and maintain procedures to ensure the secure and proper storage and handling of all foods and equipment. Replenish per policy. Ensure that all menus are prepared and presented to the highest standard according to established standards and recipes. Work closely with the Sales and Wedding Sales team to develop appropriate and novel items to excite our guests Prepare unique samplings for food tastings Work with the Food and Beverage Director to ensure coordinated and seamless service Network with other like professional in the community Participate in community and special events to showcase the culinary expertise of Pursell Farms Participate in continuing education programs to increase skills and knowledge, stay abreast of current and upcoming trends and presentations Perform all other duties as assigned Education: DESIRED SKILLS AND QUALIFICATIONS: Bachelor's degree in culinary field or equivalent experience and training Professional certification from a recognized culinary institution preferred Five or more years of experience as an Executive Chef or Executive Sous Chef in a resort or multi-outlet setting preferred Skills and Abilities: Creativity in the preparation and presentation of food Ability to lead, motivate and direct a team of associates Excellent verbal and written communication skills Excellent presentation skills Management skills including knowledge of budgeting, forecasting and analysis Strong multitasking skills Ability to work under pressure and deadlines, delegate and effectively use manpower and resources Risk taker Excellent mentor and teacher
