Summary 

Executive Chef will manage our culinary program bringing various strategies and solutions resulting in  creative revenue generation, culinary creativity and expertise, new product development and  differentiation. Executive Chef will work to ensure overall success of the evolving menu. This entails  adhering to SPiN’s culture and guidelines, health department regulations, and SPiN/Client standards of food  quality, freshness and presentation. In addition, Executive Chef motivates, trains, develops and directs  managers and hourly employees to accomplish the financial objectives of the operation as well as executing  a Food Safety program to ensure the highest standards are followed. 

Essential Functions 

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

• Executes the high culinary standards for our dining and catering operation aligning the SPiN brand. 
• Ability to meet the strategic plan for culinary emphasis and market leadership. 
• Develops and effectively communicates strategies for improving customers satisfactions. 
• Provides training, coaching and on-going support to ensure consistent, high quality food standards  are achieved.  
• Assists in development and roll-out of new products/concepts or programs as required 
• Oversight of culinary personnel management to include hiring, counseling, coaching and developing.  
• Completes all daily, weekly or monthly reports as outlined in the corporate policies and procedures  on a timely basis. 
• Manages budget in a fiscally responsible manner.
• Complies with federal, state and local health sanitation regulations and company and department  sanitation policies.
• Adheres to HACCP guidelines to ensure efficient, safe and sanitary food  production, preparation and presentation. 

• Culinary Arts degree is preferred or equivalent professional experience.
• 5+ years of culinary management experience required.
• A proven track record as an innovative and financially responsible manager.
• Ability to effectively communicate, motivate and interact with all levels within the organization. 
• Proficient computer skills to include various computer programs such as Word, Excel and Outlook. 
• Expert knowledge of food and catering trends with a focus on quality, production, sanitation, food  cost controls and presentation.
• Displays consistent ownership attributes, which provide a high level of customer service at all points  of contact.
• Capable of working independently, effectively and efficiently with limited supervision.
• Excellent communication skills both written and verbal with all levels, from senior management to hourly team members.
• Proven track record with food quality improvement initiatives as well as purchasing and inventory  control compliance. 
• Hands-on manager with strong leadership, management and coaching skills.
• A demonstrated ability to assess and grow people and operations.
• Experience with development and implementations of a service standard platform which can be  customized and implemented as a “Best in Class” quality level.
• Ability to maintain confidentiality.

Employee Acknowledgement 

I acknowledge that I have read this job description and I understand all the job duties and responsibilities  contained herein. I acknowledge that I am able to perform the essential tasks as outlined with or without  reasonable accommodation. I understand that my job may change on a temporary or regular basis according  to the needs of the company without it being specifically included in the job description. 

Summary 

Executive Chef will manage our culinary program bringing various strategies and solutions resulting in  creative revenue generation, culinary creativity and expertise, new product development and  differentiation. Executive Chef will work to ensure overall success of the evolving menu. This entails  adhering to SPiN’s culture and guidelines, health department regulations, and SPiN/Client standards of food  quality, freshness and presentation. In addition, Executive Chef motivates, trains, develops and directs  managers and hourly employees to accomplish the financial objectives of the operation as well as executing  a Food Safety program to ensure the highest standards are followed. 

Essential Functions 

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

• Executes the high culinary standards for our dining and catering operation aligning the SPiN brand. 
• Ability to meet the strategic plan for culinary emphasis and market leadership. 
• Develops and effectively communicates strategies for improving customers satisfactions. 
• Provides training, coaching and on-going support to ensure consistent, high quality food standards  are achieved.  
• Assists in development and roll-out of new products/concepts or programs as required 
• Oversight of culinary personnel management to include hiring, counseling, coaching and developing.  
• Completes all daily, weekly or monthly reports as outlined in the corporate policies and procedures  on a timely basis. 
• Manages budget in a fiscally responsible manner.
• Complies with federal, state and local health sanitation regulations and company and department  sanitation policies.
• Adheres to HACCP guidelines to ensure efficient, safe and sanitary food  production, preparation and presentation. 

• Culinary Arts degree is preferred or equivalent professional experience.
• 5+ years of culinary management experience required.
• A proven track record as an innovative and financially responsible manager.
• Ability to effectively communicate, motivate and interact with all levels within the organization. 
• Proficient computer skills to include various computer programs such as Word, Excel and Outlook. 
• Expert knowledge of food and catering trends with a focus on quality, production, sanitation, food  cost controls and presentation.
• Displays consistent ownership attributes, which provide a high level of customer service at all points  of contact.
• Capable of working independently, effectively and efficiently with limited supervision.
• Excellent communication skills both written and verbal with all levels, from senior management to hourly team members.
• Proven track record with food quality improvement initiatives as well as purchasing and inventory  control compliance. 
• Hands-on manager with strong leadership, management and coaching skills.
• A demonstrated ability to assess and grow people and operations.
• Experience with development and implementations of a service standard platform which can be  customized and implemented as a “Best in Class” quality level.
• Ability to maintain confidentiality.

Employee Acknowledgement 

I acknowledge that I have read this job description and I understand all the job duties and responsibilities  contained herein. I acknowledge that I am able to perform the essential tasks as outlined with or without  reasonable accommodation. I understand that my job may change on a temporary or regular basis according  to the needs of the company without it being specifically included in the job description.