Executive Chef - Major Events

Job DetailsJob Location: Ridgewells Headquarters - BETHESDA, MD 20816Position Type: Full TimeEducation Level: 4 Year DegreeSalary Range: $95,000.00 - $110,000.00 SalaryTravel Percentage: Up to 25%Job Shift: AnyJob Category: Food ServicePOSITION SUMMARY Ridgewells, the exclusive caterer for the US Open (golf), is looking to hire an Executive Chef who would be responsible for managing, directing and overseeing all culinary aspects within the Major Events Division at Ridgewells, including the US Open catering operation.  RESPONSIBILITIES: Other responsibilities include, but not limited to: Maintains recipe standards to ensure that food is produced to specifications. Schedules regular kitchen employees and temporary employees in conjunction with business forecasts and predetermined budget. (local contract accounts) Oversee employees’ productivity to maximize efficiency and meet labor budgets. Reviews, approves and maintains payroll records for submission to the payroll department. Maintains food costs that have been pre-determined by management/budget. Assists with/or personally prepares and executes client menu tastings. Responsible for menu development, recipe development, sourcing of products, purchasing, food production and finishing of food on site.  Assures that foods prepared in an organized, efficient and timely manner with consistently high sanitation standards.  Assures that established food preparation deadlines are met by effectively managing the employees. Expected to function as a hands-on chef as much as possible. Participates in the training of on-site culinary employees and ensures all on site systems and HAACP plans are being properly followed and maintained.  Oversee menu planning, preparation of budgets, management of payroll, food cost control and other records for above listed accounts.  Implement company policies within food production departments.   Assists Ridgewells Main Kitchen Executive Chef as needed. Responsible for inventory control, taking monthly inventories of product and assures that food products needed for daily production are readily available. Responsible for ensuring entire staff practice safe and sanitary food handling procedures. Hires, disciplines, appraises performance and terminates employees. (local contract accounts) Performs other duties associated with the position that are reasonably assigned to support the overall needs of the business Qualifications  Degree from a post-secondary culinary arts training institute. At least five (5) years of proven management record. Results-oriented.  Rely on experience and judgment to plan and accomplish goals. Strong verbal and written communication and employee relation skills. Ability to organize and prioritize work and to meet deadlines. Strong culinary background / knowledge Strong knowledge of computer applications. Travel for this position is required.  Potentially several trips each year, each lasting 3 – 4 days.  And travel required from late May to late June as needed for the US Open. Additional travel might be required pending additional events. BENEFITS: Health insurance Dental Insurance Vision Insurance Short and Long-Term Disability Life insurance Paid time off 401K Retirement Plan + Company match