Executive Chef

KEY ROLE ACCOUNTABILITIES:

• Directs daily operations of food production in collaboration with outsourced vendor, including menu planning, purchasing, ordering, inventory and food preparation to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines.

• Directs kitchen personnel either engaged in preparing, cooking and serving food in collaboration with outsourced vendor

• Oversees the preparation, portioning, garnishing, presentation and safe storage of food and solves menu problems (e.g. recipe substitutions).

• Ensures that kitchen, equipment, storage facilities and dining room are sanitary, neat and organized.

• Trains other chefs in culinary skills and serves as technical expert.

• Probes potential problems and apprises manager of status on resolution of problems or issues, using appropriate Sidra resources when necessary.

• Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards, in collaboration with outsourced vendor.

• Manages by providing positive and constructive feedback and performance evaluations to employees and/or sub-contractors in order to reward, coach, correct and motivate.

• Ensures licenses and certification are current for employees and sub-contractors.

• Ensures compliance with all government and Sidra regulations, policies and procedures (e.g. HACCP, quality assurance, safety, operations, and personnel).

• Establishes a safe work environment for employees and sub-contractors by providing safety-related training and equipment maintenance and by ensuring compliance with Sidra's safety and loss prevention programs and with standards.

• Manages the budget by controlling costs (e.g. labor, inventory, equipment, and materials), complying with budget requirements and making adjustments when necessary.

• Establishes operating standards, implements quality improvements and communicates them to employees and sub-contractors.

• Maintains and develops guest relationships and guest satisfaction for all aspects of food production to ensure guest retention.

• Plans menus including methods, timetables and costs to support guests and Sidra strategic plan.

• Ensures the execution of service quality by maintaining highest level of delivery.

• Promotes and supports workplace diversity initiatives.

• Organizes training and development for staff and sub-contractors

• Conducts HACCP Audits

• Works closely with the Supply Management and assist in Procurement procedures, if required

• Organizes Daily Taste Panels

• Forecasts and plans Food Production

• Work with other stakeholder to benchmark, evaluate, propose and implement new relevant service streams

Adheres to Sidra's standards as they appear in the Code of Conduct and Conflict of Interest policies

QUALIFICATIONS, EXPERIENCE AND SKILLS :Education:

Bachelor's Degree in Culinary Arts, Food Services Technology, Hotel Management; Culinary Management; or Hospitality Management

OR Diploma in related field with a minimum of 5+ years of experience above the requirement

Experience:

8+ years in Kitchen operations and management

Experience in fine and high quality dining

Certification and Licensure:

HACCP, Food Safety(advanced level)

Job Specific Skills and Abilities:

• Excellent knowledge and technical skills experiences of managing a multi-cultural kitchen team

• Strong and Complete knowledge of Kitchen equipment

• Demonstrated capability to assess and analyze budgetary requirements and control.

• Extensive knowledge of menu development, insight into marketing, cost and wage control

• Thorough and extensive knowledge of food products, standard recipes and proper preparation

• Demonstrated ability to supervise large staff and accomplish goals on a timely basis

• Demonstrated ability to conduct meetings, menu briefings and maintain communication lines between management staff

• Demonstrated ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.

• Demonstrated ability to train peers through on the job and classroom style training activities

• Interacts with Patients/Guests/staff to obtain feedback on product quality and service levels

• Innovative and artistic ability to create theme menus, ideas for ice carvings, decorations, etc.

• Demonstrated menu planning skills for patients/hospital diets.

• Fine dining skills

• Proficiency with Microsoft Office

Fluency in written and spoken English