Position Goals:

• Travel, train and coach cooks and kitchen staff on all aspects of their job as it relates to food production, plate presentation, garnishment, and food safety

• Assure all menus and recipes are being implemented on a daily basis

• Travel and train on all new Next Level Culinary Programs being developed and executed

• Project a positive, supportive, service-oriented image of Next Level Hospitality Services

• Support the goals of Next Level Hospitality Services by accurately and efficiently completing assigned duties in a timely manner

Qualifications:

• Culinary Arts Degree plus 5 years’ experience as an Executive Chef

• Demonstrated ability to perform all food production tasks at an expert level

• Understand and conduct Teams Meeting Calls as they pertain to ongoing and new pertinent information from Next Level

• Demonstrated ability to adjust pace and style of coaching to meet the learning needs of participants

• Working knowledge of adult learning principles

• Effective interpersonal communicator

• Ability to present and facilitate trainings

• Ability to influence others without formal authority

• Ability to properly use, clean and maintain all kitchen equipment

• Experience in using software to plan menus, order goods and conduct physical inventories

• Ability to project a friendly, positive, supportive, service-oriented attitude

• Ability to handle multiple tasks with frequent interruptions

• Effective organizational skills

• Basic knowledge of computer skills (Word, Excel, Teams)

Duties and Responsibilities:

1. Implements and maintains all standards of Culinary Excellence

2. Prepares and facilitates training in kitchen basics and food safety

3. Provides on-the-job (on-site; hands-on) culinary training and coaching for all culinary managers, cooks and kitchen staff

4. Observes workers engaged in preparing, portioning, garnishing, and serving of all foods to meet Next Level standards

5. Works with the Corporate Executive Chef to develop, test and modify standardized recipes and menus

6. Supports Next Level Hospitalities efforts to produce the highest quality products consistently across all facilities

7. Works with Corporate Executive Chef on collaborating with marketing professionals, implementation of training videos, developing catering and event menus, training of staff on Next Level Programs (Puree Perfect and Food Art), partnering with food brokers and suppliers on product selection and product cuttings

8. Works with the Clinical Team on recipe and menu development

9. Travels companywide (when needed) to support new and existing business

10. Works with the SVP of Culinary and Global Executive Chef to revise and update operational standards; and to implement new concepts and special programs

11. Overseas and facilitates the Next Level Select Program

Physical Demands:

Frequently subjected to extremes in temperature; continual walking, standing, pushing pulling, stooping and bending; moderate lifting up to 50 lbs; occasional prolonged and irregular hours

Mental Demands:

Ability to communicate (verbal and written); ability to instruct; maintain emotional control under stress; ability to process information quickly and respond appropriately to situations; ability to handle crisis situations in a calm, appropriate manner; ability to maintain focus with frequent interruptions; ability to work with a variety of personalities.

Reports To:

Senior Vice President of Culinary Operations

Corporate Executive Chef

“Next Level Hospitality Services is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.”

JOB CODE: EXECCHEF