Executive Chef-233852aas

** If you do not qualify for this position, you will not receive a response **


Local facility is searching for an experienced Executive Chef. MUST have an Associates Degree in Culinary Arts plus 8-10 years recent experience in the culinary field with a minimum of 5 years recent experience in supervisory /management position. Current ServeSafe & LA Food Sanitation Certificate required.

Will be responsible for

  • Developing menus, establishing standard recipes, portion sizes and standards of service for all menu items in conjunction with Food & Beverage Director.
  • Evaluation of systems and processes
  • Ability to meet with clients to discuss menus and project a knowledgeable, confident, and creative approach to the sales process.
  • Supervise and train all culinary staff consistent with Policies and Procedures and consistent with food production principles, safe operating procedures of all equipment, utensils, etc.
  • Assuring all food and beverage are prepared under sanitary conditions in accordance with local, state, and federal health regulations, and maintaining an "A" rating of 90 or higher for main kitchen, storage areas
  • Monitoring of MSDS manuals in main kitchen, and dish room
  • Conduct quarterly inventory
  • Document all employee-relations issues and provide corrective action as necessary, such as absentees, vacation requests, etc., and submit to the Food & Beverage Director.
  • Assure the safety of the work environment and report any potential hazards and maintenance issues
  • Process and code all payroll of culinary staff as requested by Human Resource
  • Attend Service Order Confirmation meetings.
  • Prepare weekly employee schedules within established labor guidelines, & daily event Production Sheets.
  • Order all supplies as needed and required for menu production.
  • Coordinate with catering and concessions staff as well as Event Coordinator on room diagrams and set-up & function details with kitchen, catering, and concessions staff.
  • Conduct production meetings and post-event evaluations with culinary staff.
  • Evaluate and resolve issues related to quality, creativity, sanitation, and expenses
  • Ensure that events are set up at least 30 minutes before the start of the event.
  • Maintain an active presence during the event with close attention to details and final adjustments.
  • Conduct post-event briefing with culinary staff and Food & Beverage Director, as needed.

Must be able to lift & carry up to 40 lbs,

Good computer skills with emphasis on EXCEL, WORD, and internet (will be tested)


$55-$60k/yr DOE



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