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About The Position
Meriwether Godsey is seeking an Executive Chef to lead and manage a high-volume food production program, special events, and high-end catering for a dining program at a college preparatory school in Virginia. The ideal candidate will possess strong culinary and management skills, a vision for excellence, and a passion for promoting diversity. This is a full-time, salaried position in a beautiful work location, offering significant opportunities for growth and career advancement within a fast-paced, team-oriented, and high-energy environment. The company values serving others and fosters a small, community-focused setting where leadership and hospitality skills can be developed.
Requirements
- Associate’s Degree or five or more years of related food service experience.
- 5+ Years experience in Contract Food Service Operation, High-End Catering Management, and High-Volume Dining, and Multi-Unit experience.
- Application and promotion of current food trends.
- Proficiency and growing knowledge of sustainable practices.
- Participative management style and excellent leadership skills.
- Demonstrated experience cultivating talent and promoting and inclusive work environment.
- Strong communication and presentation skills.
- Account and Project Management Skills.
- Knowledge of food safety (HACCP), sanitation and overall workplace safety standards.
- Ability to work in a collaborative team environment while fostering strong client and customer relationships.
Nice To Haves
- ServSafe® Food Protection Manager Certification preferred
Responsibilities
- Communicate daily with production staff on all food production activities.
- Purchase organically and locally produced foods, whenever possible, and work alongside production staff to incorporate these products into recipe and menu offerings daily.
- Oversee menu development, purchasing, and production, incorporating the latest trends and practices.
- Ensure proper food temperatures are reached, maintained, and recorded; ensure daily records of food usage, organization of storage/cooler areas, and other compliance regulations are kept.
- Lead by example; engaging and developing direct reports and team members through ongoing support, monitoring, coaching, and feedback.
- Establish and maintain strong vendor relationships while researching price variations.
- Implement and maintain HACCP standards.
- Maintain effective client and customer-centric relationships.
- Deliver high-end catering.
- Assist in Back of House phases of financial planning, budget/cost analysis and reporting to set, monitor and achieve operating and financial goals.
Benefits
- Competitive Pay
- Meals
- Uniforms
- Health
- Vision
- Dental
