JOB DESCRIPTION

TITLE: Executive Chef GENERAL SUMMARY: The daily management of Catering’s Culinary Department, which provides and distributes all of the culinary needs for catered events and corporate accounts. VISION OF SUCCESS: Is an organized and resourceful leader who proactively manages all of responsibilities of the kitchen. They accomplish this by working with their staff to provide difference making moments for guests from menu development to final execution. The cuisine provided is of exceptional quality and current with culinary and market trends and developed for both the on and off-premise catering environment. Is a leader people are drawn helping people reach their potential. FUNCTION: Development, management and maintenance of operational, open book financial

principles, and personnel policies, practices, and initiatives associated with the growth and success of Catering’s Off-Premise kitchen.

ESSENTIAL DUTIES:

1. Menu development inclusive of: a) Seasonal offerings, farm to table concepts and sustainable/green initiatives b) Special requests and themes c) Promotional menus d) Quarterly tastings for sales staff e) Oversight includes:

• Oversee development, implementation and maintenance of all standardized recipes, production standards and par levels

• Lead synergistic development and implementation o new industry leading menu items and concepts focusing on quality ingredients and cutting edge presentation in the environment of off-premise catering.

2. Develop and maintain consistent and comprehensive training sessions for off-premise

and in house kitchen staff focusing on but not exclusive of: a) Off site execution b) Sanitation c) Culinary skills

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d) Organizational skills e) Professional conduct f) Employee Morale

3. Control and monitor kitchen labor and food costs though management of a team of

Sous Chefs. a) Executive Sous Chef b) Production Sous Chef c) Pastry Chef d) This will be done through

• Ongoing weekly production meetings and sales menu meeting

• Effective communication and demonstration

4. Monitor, maintain and improve integrity of food as dictated by Catering’s reputation as a industry leader in fine dining off premise catering

5. Maintain sanitary standards of kitchen 6. Oversee daily production in kitchen

7. Maintenance of kitchen facility and equipment

9. Work in conjunction with sales staff aiding in the development of menus and programs,

which facilitate the sales effort.

10. Assistant in the operations of actual events as needed.

11. Oversee inventory and procurement

• Maintain food cost percentages at or below budget allocations

• Maintain vendor relationships

• Analyze and recommend new products

12. Work in a sales support capacity representing Catering’s at industry organizations, tastings and networking events.

• Oversee and manages team of tasting chefs for in-house tastings to ensure note only consistency from table to event but to leverage the tasting as a sales tool.

13. Help support Catering’s corporate goals through other duties as necessary.

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REQUIRED KNOWLEDGE, SKILLS AND ABILITIES: The comprehension and explanation of culinary, pastry and equipment terms and definitions used in a commercial kitchen. An ability to demonstrate and re-enforce basic and advanced culinary skills. Carryout the primary culinary skills required of a volume shop focusing on off-premise catered events. The Executive Chef must have strong communication and organizational skills to manage and motivate a diverse and multilingual culinary staff. Must show competency in presentation and plating techniques for multi coursed off-premise events EDUCATION/ EXPERIENCE: Minimum six (6) years of experience a with at least one year experience in a supervisory role as Executive Chef or Sous Chef of a staff of 20 or more Extended experience and knowledge of banquet service. Off-premise catering experience preferred Culinary Diploma Consideration of individual’s credentials and resume will be considered in lieu of educational background Must have valid State and City of Chicago Sanitation Certificates Continual Education and Experiences as needed to continually develop the culinary program MEETINGS:

1. Weekly management huddle 2. Weekly kitchen huddle 3. Daily production huddle 4. Monthly all divisional huddle

DEPARTMENT: Catering OVERSEES:

All kitchen personnel BUDGET RESPONSIBILITIES:

Food, Kitchen Salaries, Kitchen Supplies, and Small Wares as detailed in the Chart of Accounts

SIGNATURE OF ASSOCIATE:_______________________ DATE:__________________

SIGNATURE OF SUPERVISOR:______________________ DATE:__________________