Company: Graspa Group
Location: Atlantic Beach
Posted on: August 5, 2022
Job DescriptionSummary:The executive chef is responsible for all
culinary activities for the restaurant. This position will oversee
all activity in the kitchen, train personnel, plan menus, oversee
product purchasing and manage culinary budget. Essential Duties and
Responsibilities:Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential
- Make periodic and regular inspections of units to observe
quality of food preparation and service; food appearance; and
cleanliness and sanitation of production and service areas,
equipment and employee appearance.
- Coordinate all training activities for kitchen, bakery, butcher
shop and other production and service employees, including the
identification and analysis of training needs and the design and
implementation of programs to address these deficiencies.
- Develop recipes and portion specifications in accordance with
consumer tastes, nutritional needs, product specifications, ease of
preparation and established procedures and budgetary constraints;
participate in other menu planning activities to include the
determination of purchasing specifications, product and recipe
testing and menu development.
- Assist operation managers as requested in areas such as plate
presentation, special function menu planning and the design of new
- Prepare operational reports and analyses setting forth progress
and adverse trends and make appropriate recommendations.
- Perform other related duties incidental to the work described
- Strategic Thinking.
- Business Acumen.
- Communication Proficiency.
- Presentation Skills.Supervisory ResponsibilityThis position
manages all employees of the department and is responsible for the
performance management and hiring of the employees within that
departmentWork EnvironmentThe work environment can be loud and
busy. There are many kitchen hazards such as hot surfaces and
liquids, sharp knives, and slippery floors.Physical DemandsThe
employee is required to stand for long periods as well as walk,
bend and stoop. The position requires working taste buds, ability
to smell, feel with fingers and visually inspect, including close
and distance vision. The position requires ability to use arms,
hands and manipulate fingers to reach, stir, measure, pour, cut,
chop, dice, decorate, etc.Position Type/Expected Hours of WorkThis
position regularly requires long hours and weekend work.Required
Education and Experience
- Four years of progressive experience in high-volume food
production or catering, or an equivalent combination of relevant
education and/or experience.
- Prior experience as an executive chef.
- Prior experience training, purchasing and managing
- Asian/Fusion cuisine prior experience a plus DisclaimerThe
statements contained herein reflect general details as necessary to
describe the principle functions of any position, the level of
knowledge and skill typically required, and the general scope of
responsibility, but should not be considered an all-inclusive
listing of work requirements. Individuals may perform other duties
as assigned including work in other functional areas to cover
absences or relief, to equalize peak work periods or otherwise to
balance the work load, gain additional experience to further the
individual's professional development. Equal Opportunity Employer:
It is Graspa Consulting's policy to recruit, hire, train, and
promote in all job titles without regard to race, color, religion,
sex, gender, national origin, ancestry, physical or mental
disability, age, medical condition, marital status, military
service, sexual orientation, or any other basis protected by
Keywords: Graspa Group, Jacksonville , Executive Chef, Hospitality & Tourism , Atlantic Beach, Florida
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