Executive Chef

Executive Chef

At Hy-Vee our people are our strength. We promise "a helpful smile in every aisle" and those smiles can only come from a workforce that is fully engaged and committed to supporting our customers and each other.

Job Title: Executive Chef

Department: The Ron Pearson Center

FLSA: Exempt

General Function: Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, or other foods for The Ron Pearson Center. Supervise and participate in cooking the preparation of foods.

Core Competencies:

• Partnerships
• Growth mindset
• Results oriented
• Customer focused
• Professionalism

Reporting Relations:

Accountable and Reports to: Director, Ron Pearson Center; Food Service Manager

Positions that Report to you: Banquet Chef; Kitchen Crew

Primary Duties and Responsibilities:

• Supervises and trains all kitchen staff
• Responsible for food quality & presentation
• Directs and coordinates food preparation in caf and RPC
• Monitors daily performance of kitchen staff
• Prepares both daily caf menus and banquet/event menus
• Directs and coordinates activities of kitchen staff
• Inspects facility and equipment for regulatory compliance
• Determines food, labor and supply costs
• Oversees staff to ensure both personal safety as well as food safety
• Orders or requisitions food, supplies, materials and equipment needed to ensure efficient operation
• Supervises and coordinates kitchen staff while engaged in food preparation
• Collaborates with Food Service Manager to develop menus
• Checks the quality of both raw and cooked food products to ensure that Hy-Vee standards are being met
• Ensures proper temperatures and storage procedures are maintained to guarantee the freshness of product
• Prepares/cooks food of varying types on a daily basis
• Maintains and promotes positive morale among staff in the kitchen
• Enforces sanitation practices to ensure that kitchen staff follow standards and regulations
• Reports to work when scheduled and works expected number of hours each week
• Conducts reviews (annual and semi-annual) for all employees

Secondary Duties and Responsibilities:

• Approves invoices to be paid
• Assists in monthly inventory of entire food service area
• Washes dishes, cleans equipment, and ensures overall cleanliness of the kitchen
• Keeps coolers/freezers clean and organized
• Assists in other areas of the RPC
• Performs other job related duties/other duties as assigned

Knowledge, Skills, Abilities, and Worker Characteristics:

• Ability to process and carry out detailed written, verbal, and demonstrated instructions
• Ability to do logical or scientific thinking to solve problems with several abstract and concrete variables.
• Ability to do arithmetic calculations involving fractions, decimals, and percentages.
• Ability to write routine correspondence; interpret written work instructions; assist with interviewing job applicants.

Education and Experience:

• A culinary degree from an accredited university
• 5+ years of industry and culinary management experience
• Experience with food control and labor costs
• Experience demonstrating cooking and menu development

Physical Requirements:

• Must be able to physically perform medium work: exerting up to 50 pounds of force occasionally, 20 pounds of force frequently, up to 10 pound of force constantly to move objects.
• Visual requirements include vision from less than 20 inches to more than 20 feet with without correction, depth, perception, color vision and field of vision.
• Must be able to fit and walk in confined spaces.
• Must be able to; climb, balance, kneel, reach, stand, walk, pull, lift, grasp, feel, talk, hear and perform repetitive movements.
• Must be able to stand and walk for extended periods of time.

Working Conditions:

This position is exposed to flour, noise, and temperature extremes. There is frequent exposure to dampness, vibrations, equipment movement hazards, and occasional exposure to leaning chemicals/solvents. This is a fast paced environment with significant pressure.

Equipment Used to Perform Job:

All kitchen equipment including: cash register, fryers, oven, stoves, grills, toasters, can opener, griddle, chargrill, slicer, refrigerated food prep case, hot case, cold case, thermometers, knives, dishwasher, ice machine, coffee maker, scales, pop machine, calculator, computer, steamer, fax, copier, telephone.

Has frequent contact with general public and customers. Has contact with Federal/State government or regulatory agencies involving inspections