Executive Chef for Cafe 2400

Observes and manages kitchen and catering staff engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribedResponsible for scheduled maintenance and repairs for all kitchen equipmentAssures compliance with all sanitation ServSafe and safety requirementsResponsible for state and federal health regulations, compliance with third party audit, and quality assuranceResponsible for timely weekly reporting and management of labor and product cost financials• 23% weekly average labor cost• 22% weekly average product costPlans and participates in creating and executing national menu for 80 Bank of America contracts totaling $8M - taking into account probable number of guests, marketing conditions, popularity of various dishes, and redundancy of menuAssists in planning, testing, and execution of National Catering Menu with Regional Executive ChefAssists in planning and execution of Multisite Catering events serving 18,000 people in 95 caterings nationwideEstimates food consumption and purchases or requisitions food and kitchen suppliesReviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu itemsDirects food apportionment policy to control costsOversees training for newly hired Chefs and Cooks with practices of kitchenEstablishes and enforces nutrition, sanitation, safety and merchandising standardsWorks with catering team to create solutions to customer concernsAssigns and supervises cleaning schedules for all areas of the kitchen, serving areas and dining room(s)Provide support to area retail units for newly hired chef on-boarding and training as well as menu engineering support Other duties as assigned by the National Executive Director, BAC Catering & Conference Service and by the Regional Executive Chef for the BAC Contract.

Hired, trained, and managed kitchen staffWorked directly with company Officers to ensure efficient and profitable operation of three unit restaurant groupDesigned, planned, and project managed new construction and remodel projects of Restaurants and kitchens, from blueprint to completionCreated, planned, and implemented menusImplemented and monitored quality controlSupervised all kitchen/building maintenance programs.Managed and reported daily labor costs and bi-weekly food costsAnalyzed inventory and reported budgets of all three restaurantsConsulted with customers to assure positive dining experience