Executive Chef to oversee multiple locations and concepts

Please reply via email or apply at www.everkhg.com

Fresno based Everk Hospitality Group is seeking an exciting and cutting-edge Executive Chef to oversee all of our current Food operations & menus. Our portfolio features; a catering division, fast casual concepts and a high-end restaurant/lounge. We are a fast growing company with several concepts coming down the pipeline. We are looking for a creative key person to fill this leadership role and devolve themselves as a strong executive presence in our company.

Key Responsibilities:

● Oversee menus, inventory, pars, staffing and ordering of all current and future locations including a commissary.

● Evaluates food products to ensure that quality standards are consistently attained.

● Organizes and coordinates the work of chefs, cooks, and other employees to ensure that the preparation, delivery, set up and serving of food and associated items, is economical, technically correct and meets or exceeds health code requirements and customer’s expectations.

● Maintains excellent employee communications to continuously improve the quality of provided services and to resolve problems.

● Analyzes ongoing performance and trends in the local operation and devises and implement improvements for all of locations to ensure profitability.

● Develops standardized recipes, portioning and presentation standards for all locations. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality

● Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards

● Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned

● Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed

● Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products

● Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits

● Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Preferred Qualifications:

● Culinary degree preferred but not necessary

● Must be very creative and innovative to present new menu offerings

● Bachelor's Degree in Food Services Technology/Management/or related field preferred but not necessary

● Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training

● Experience with planning and managing catering events from a culinary perspective

● Proven track record of developing menus and staff

● Strong leadership skills and desire to work with an industry leader

● Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

● Proficient computer skills (Microsoft Office, Email and the Internet)

● Ability to communicate on various levels including management, departmental, customer and associate

● ServSafe® Kitchen Manager Certification

Please reply via email or apply at www.everkhg.com