Executive Chef - Luskin Conference Center & Off Premise Catering
Under the general direction of the Senior Food & Beverage Director and the LCC Food & Beverage Director, the Executive Chef oversees the culinary program for LCC and off premise catering. The Executive Chef is responsible for establishing recipes, menus, production standards, cooking processes and procedures for an on premise restaurant and/or a full catering/banquets program. This position oversees day to day operations and the menu. The incumbent is responsible for operational policies, planning, organizing, staffing, overseeing and controlling standards and procedures. Must independently prioritize tasks and duties in order to achieve the departmental strategic goals and profitability. Other responsibilities include the training of production personnel in food preparation, equipment usage, proper food handling, recipe testing, cooking equipment evaluation, kitchen design, creative menu planning, on-going implementation of the cook-chill system, budgetary cost containment, production productivity,
vendor interface and Catering sales.
The Executive Chef develops, coordinates, and monitors management control systems for key financial and activity indicators (performance measurements and/or benchmarks) for culinary related programs. The Executive Chef also provides the necessary analyses to assist the LCC Food & Beverage Director in long-term planning decisions. The Executive Chef recommends updates and monitors culinary objectives for the five-year strategic plan for the LCC, and annual strategic initiatives and goals.
The Executive Chef must work as a collaborative team member on the LCC senior management team including participating in strategic planning and decision making for the department.