Executive Cook

As the Executive Chef you will lead the culinary team at the South Dakota Veterans Alliance. You will lead daily culinary operations as well as catering services. The is a hands-on leadership position that requires strong culinary skills, exceptional organization, and a collaborative spirit. You will be actively engaged with staff, management, vendors, and patrons to ensure an exceptional dining experience. You'll take the lead in menu planning, production, team scheduling, marketing initiatives, and overall kitchen operations. This position is under the direct supervisor of the Food and Beverage Manager.

RESPONSIBILITIES AND DUTIES

• Lead, train, and inspire a results-driven culinary team.
• Optimize labor costs and productivity through effective scheduling and cross-training.
• Drive food cost control by enforcing portioning, inventory rotation, receiving standards, and waste reduction.
• Collaborate with the Food and Beverage Manager and the event team to create menus that enhance both the guest experience and brand concept.
• Prepare, cook, garnish, and/or present food to patrons.
• Verify the completion of time/temperature logs to ensure proper cooking and holding temperatures for prepared food items.
• Practice and maintain safe food handling procedures at all times.
• Check and document temperature on all refrigeration equipment each shift.
• Wear non-slip shoes for every shift and hold employees accountable to do the same.
• Ensure employees wear clean uniforms and hair restraint at all times.
• Hold employees accountable to cleanliness standards; delegate and monitor daily and weekly cleaning tasks.
• Ensure the use of lids and straws on all cups when drinking beverages in the food preparation areas.
• Lead by example by frequently washing hands throughout the shift, wear clean disposable gloves on both hands at all times when handling ready-to-eat foods.

QUALIFICATIONS AND SKILLS

• 2+ years prior management experience in a food service operation or proven experience in food service operations.
• Must possess a current SERV Safe certification.
• Must have ability to plan, manage and coordinate in a fast-paced environment and possess tact and proficiency when handling sensitive customer-relationship issues.
• Must be able to multitask, adapt to rapid changes and work well under pressure.
• Must be able to communicate effectively and comfortably in group and one-on-one settings.
• Capable of using knives, slicers, and other food preparation equipment.
• Must be able to work irregular hours, evenings, weekends and holidays.
• Good verbal and written communication skills.

PHYSICAL DEMANDS

· Occasional lifting of heavy objects from 50 to 100 lbs.

· Standing for long periods of time.

· Indoor working conditions with exposure to high temperatures from equipment and hot liquids and foods.

· Walking, stooping, bending and climbing stairs throughout the facility. Requires physical agility.

· Ability to use hands and have dexterity to serve patrons.

Job Type: Full-time

Pay: $40,000.00 - $45,000.00 per year

Benefits:

• Dental insurance
• Employee assistance program
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person