Timber Creek is excited to announce the exceptional career opportunity of Executive Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.

General Purpose:

Responsible for all facets of the Food and Beverage Kitchen department including staffing, menu planning, ordering, vendor monitoring, food production, staff training and development, inventories, catering and budgeting.

Essential Duties:

• Incorporates safe work practices in job performance.
• Completes market lists; orders all necessary items and inspects such foods as meat, fish, and vegetables received from markets.
• Develops standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality, and tests new products on the market, recipes, and formulas.
• Direct supervision and involvement in food preparation, cost quality, quantity inventories, portion control menu planning, recipes, and daily specials; assists in planning monthly kitchen budget.
• Assists line cooks during peak hours.
• Assists with interviewing and hiring of applicants for employment; along with training program; and assists with the set up work schedules and job requirements.
• Develops new cooking methods for improvement of cuisine; maintains contact with other chefs and visits other kitchens to keep abreast of new development of food and equipment.
• Assists in preparing inventories, budget forecasts, and may revise work schedules for each week; reports on daily payrolls, overtime, absenteeism, and accidents.
• Works with other departments to coordinate special functions and outings.
• Regular and reliable attendance.

Education/Experience:

Associate’s degree (AA) or equivalent from two-year college or technical school; or two to three years' experience and/or training; or equivalent combination of education and experience.

Other Qualifications:

Must have Food Safety and Sanitation Training. Possesses knowledge of accepted sanitation standards and applicable health codes.

Physical Demands:

Frequently stands, walks, talks, hears, tastes, smells, uses hands, reaches with hands and arms. Occasionally stoops, kneels, crouches or crawls. Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

• Opportunity for career advancement in a hospitality environment.
• Training and development programs for staff.
• Involvement in menu planning and food production.
• Collaboration with other departments for special functions.

• Associate’s degree or equivalent experience in culinary arts.
• Knowledge of food safety and sanitation standards.
• Experience in staffing, training, and menu planning.
• Strong organizational and leadership skills.