Job Description
Executive Chef, Production - Corporate Innovation Center Department: Forte Belanger 800440
Employment Type: Full Time
Location: Forte Belanger
Reporting To: Colin John Iii
Description WHAT YOU'LL DO: The Executive Chef - IC Production will be successful when: - They effectively lead and manage a large production kitchen with a focus on delivering exceptional food quality and presentation.
- They demonstrate strong organizational skills to oversee large-scale event production planning and culinary prep management.
- They partner with the Executive Chef, Events to enhance menu development, audit execution, and innovate processes.
- They build and mentor a high-performing culinary team, fostering growth, efficiency, and a positive work environment.
WHAT IMPACT YOU WILL MAKE Culinary Leadership and Production Management - Oversee all culinary preparation for the Innovation Center and off-premise events.
- Plan and execute production for large-scale events, including the Rocket Mortgage Classic.
- Ensure food quality and presentation meet the highest standards, maintaining brand excellence.
Team Development and People Management - Manage and coach the IC Production and Utility Team, providing training and leadership to build skills and foster collaboration.
- Write/Review schedule of the production team
- Create and manage staff schedules, ensuring proper coverage and adherence to labor budgets.
- Build a strong culinary team by partnering with HR on recruitment and development strategies.
Cross-Department Collaboration - Serve as a key communicator between Managed Venue and Forte Belanger Executive Chefs, Culinary Administrators, and the IC Production team.
- Partner with the Executive Chef, Events on menu development, auditing recipes for execution and ensuring consistency.
- Maintain compliance with all company policies and procedures.
Process Optimization and Innovation - Identify efficiencies to improve work/life balance and enhance team satisfaction.
- Be an out of the box thinker when coming up with solutions
- Drive continuous improvement by finding creative solutions to complex production challenges.
- Maintain and improve systems for production planning, staffing, and logistics.
#CONALB
WHO YOU ARE - A culinary leader with 3-5 years of experience in large production kitchens and 4-6 years of people management experience.
- Organized, detail-oriented, and skilled in managing complex production schedules and large events.
- Experienced in collaborating with leadership to develop and refine menus and processes.
- A proactive problem solver with a passion for innovation and team growth.
- Capable of thriving in a fast-paced, high-volume environment while maintaining a positive attitude.
Skills, Knowledge & Expertise - Associate's Degree in Culinary Arts or at least 6 years of craft kitchen experience required.
- 3+ years of culinary management experience, preferably in large kitchens or banquet/off-premise catering.
- Proficiency in industry-related systems (Paycom, Nowsta, Caterease) and Microsoft Office Suite.
- Serve Safe Certified (or willingness to obtain within the first 3 months).
- Strong organizational skills with the ability to manage multiple priorities and deadlines.
- Comfortable working in a large commissary and flexible with scheduling, including evenings, weekends, and holidays.
- Physical capability to lift 50 lbs., stand for long periods, and meet the physical demands of a culinary environment.
- Strong knowledge of recipe development, proper knife handling, and cooking fundamentals.
Continental Services
Job Tags
Holiday work, Full time, Flexible hours, Afternoon shift,