Great Western Dining is a people-oriented company. Our corporate culture allows our employees to learn and excel in their chosen fields. We think that going to work should be fun! If you think so too, apply below.Founded in 1990, Great Western Dining Service, Inc. provides contracted diningservices for schools, colleges & universities; camps & conference centers; and business & industry. From its inception, GWD has remained strongly committed to our original concepts of quality service coupled with delicious food.Position Title Executive ChefReports To Food Service DirectorExperience Minimum three years of experience relevant to food preparation for commercial dining. Experienced in customer service and customer relations. Must have basic Human Resources knowledge and the ability to follow company and HACCP policies and procedures. Must be able to control company resources and adhere to budgetary guidelines. Must be certified in proper food handling and food safety guidelines.Duties and Responsibilities
- Responsible for all food production of the kitchen in accordance with company policies, procedures, standards & client contract. Supervises the receipt, storage, preparation, service & merchandising of all foods served
- Estimates food requirements, yields, plans menus, orders food, sets par levels & takes inventory, staying a day ahead of production
- Supervises the daily production meetings
- Keeps a Production Record for every meal
- Purchases food & supplies based on authorized estimation and production records
- Ensures proper storage of all food items, kitchen equipment and utensils
- Keeps everything in coolers organized: COVERED, LABELED & DATED
- Trains all production personnel on properly cooling foods & storing hot foods in shallow containers
- Supervises & trains cooks, bakers, salad workers and all production related employees, supervises kitchen employees assigned to assist with the preparation and cooking of food and keeps utility crew and dishwashers cleaning or helping with production
- Instructs cooks on portion sizes, garnishes and ingredients used; ensure servers know menu for every meal served
- Maintains a high level of cleanliness, efficiency, safety and organization of the kitchen area, equipment & utensils; ensures that all kitchen stations and main production area are organized and clean at all times and refrigerator doors and kettle areas are cleaned daily, coolers mopped-clean as you go, no trash in sinks. Keeps sanitation levels in the highest standings
- Present at lunch & dinner to supervise service
- Responsible for banquet, catering and assists in special events as needed (front & back of the house)
Special Skills Must be detail oriented with the ability to perform mathematical calculations, read and follow directions for equipment and recipe production. Must understand flavor profiles and seasonings with ability to select menu items to cost-effectively use food and other supplies. Must have expert understanding of safety and sanitation in the kitchen. Initiative and good judgment in assigning tasks, delegating responsibility and resolving problems. Good communication skills are necessary. Must meet company standards, promote safety and have a professional image. Ability to secure the cooperation of dining service operations employees and to supervise subordinates.Salary Description $60,000 - $70,000 per year