ACCOUNTABILITY OBJECTIVE:The Corporate Executive Chef is responsible for coordinating, supervising, and directing all aspects of the Restaurant and Banquet food production while maintaining profitable F & B operations and high-quality products and service levels. The Corporate Executive Chef is expected to provide training for all staff, meet corporate and brand quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Corporate Executive Chef must control food and labor costs while maximizing guest satisfaction. This position will be required to work a varied schedule that may include evenings, nights, and weekends. ORGANIZATIONAL RELATIONSHIPS:The Corporate Executive Chef reports directly to the President of Valley Hospitality. PRINCIPAL ACCOUNTABILITIES:Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report, and food cost report; monitor quality of all food product and presentation.Ensure timely preparation of required reports, including (but not limited to) revenue, payroll, employee schedules, and computation of daily food costs.Must possess knowledge of current culinary trends; exhibit practical creativity to provide innovative entrees while meeting profit goals of the property; thorough knowledge of food handling and preparation techniques. Ensure compliance with requisition procedures.Assess food portion size, visual appeal, taste and temperature of items served.Coordinate all par stock levels.Check food purchases for proper ordering, quality and price structure.Create and implement menus.Understand, implement, and monitor corporate promotions.Ensure compliance with all local health department sanitation laws.Coordinate and monitor all phases of loss prevention in kitchen areas.Understand daily forecasts and customer counts.Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, and proper food handling and preparation, etc.Conduct staff performance reviews in accordance with Valley Hospitality standards. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working. Assist catering sales on all special menus and price structures. DUTIES:Conduct and/or attend all required meetings.Communicate to Maintenance any equipment problems immediately.Work cooperatively with all other managers and corporate staff.Perform any other duties as requested by management.Responsible for the cleanliness of all kitchens and the uniforms of the team members, making sure they are in standing orderResponsible for taking initiative and planning and operating monthly special events at all venues to include wine dinners, bourbon events, and seasonal food events using the facilities and event space at City MillsResponsible for maintaining food cost and culinary labor Responsible for all food, Ecosure and health inspections per property s directed Oversee all catering menus and food delivery Hiring needed kitchen team leadership members Maintaining Administrative task and paperwork associated with duties above in the required timely manner