Executive Chef Job at Addition Management, Park Ridge, IL

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  • Addition Management
  • Park Ridge, IL

Job Description

Position: Corporate Executive Chef

Location: Chicago, Illinois (Park Ridge) – Fully on-site

Salary: $75K-$85K+ Bonus

Growing Aviation Hospitality Services provider seeks a new Executive Chef to join their team.

Responsibilities:

  • Menu design & creation with fine dining and creative approach.
  • Basic financial skills and functions are required as well as a sound understanding of calculating food & labor costs, packaging cost, plating cost, paper costs and reading of a basic P&L statement.
  • Implements and trains Food Safety, oversees/purchases food, establishes production levels and inventory controls, manages/controls food cost issues and provides direction and executes solutions.
  • Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required.
  • Recruit, interview, hire and train existing and new kitchen personnel.
  • Schedule, direct, train, oversee and develop kitchen staff including hiring, discipline and performance reviews and specific skills enhancements.
  • Monitor and communicate Customer deviations and implement training for improvements and product changes as directed and needed.
  • Visits Clients, Vendors, and offers/Performs food demonstrations at FBO’s and conferences.
  • Utilize Shipday for all logistical information & organizing to expedite catering order deliveries
  • Becomes resident subject matter expert (SME) for all hot and cold culinary processes within kitchen.
  • Designs, supervises, coordinates, and participates in training, educational and demonstrational activities for cooks, prep, janitorial and other kitchen personnel.
  • Maintains updated knowledge of current culinary and packaging and consumer dining trends.
  • Responsible for ensuring timely food handling, storage, prep, and production.
  • Maintains & manages kitchen specifications and SOPs as required.
  • Participates in and implements Sales and Marketing programs as required from the culinary perspective.
  • Safely operate company vehicles and drive in compliance with all local and federal laws and regulations. *Must be legally licensed to drive and badged as required by FBO-Clients.
  • Being on call to communicate with your local operation and the company call center as needed.
  • All other duties as assigned by the General Manager. *Must be comfortable speaking to groups and training in public format as an internal instructor.

Qualifications

  • Culinary degree or professional experience equivalent in kitchen catering or fine dining environment preferred.
  • Valid Safe Food Handling Certificate.
  • Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential.
  • Individual must possess excellent verbal and written communications skills, as well as be proficient in email, internet use, and basic office software programs.
  • Must have demonstrated the ability to manage and maintain client accounts.
  • The Executive Chef must have an excellent driving record, pass background test & drug screening.

A flexible work schedule required, including weekends and holidays and frequent travel availability

Job Tags

Work at office, Local area, Flexible hours,

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