A$ A' "A' ?SUMMARY The Executive Chef - Major Events works closely with all members of the Major Events Team to successfully plan and execute events and will spend significant amounts of time traveling to plan and produce events.A' Ideal candidates have experience managing off-site catering culinary operations, are creative, organized, driven, detail oriented, responsive and above all else must thrive in a collaborative team environment.A' A' A' ESSENTIAL DUTIES AND RESPONSIBILITIES include, but are not limited to, the following:Develops menus and recipes all division events.Works with the team to research and source local products and services for each event.Prepares budget and cost controls methods.Works closely with the Major Events team to plan and execute client menu tastings, develop training materials for traveling and locally hired culinary event staff.Handles and manages last minute/special requests and dietary restrictions.Ensures all menu items are prepared in an organized, efficient, and timely manner with consistently high sanitation standards.Plans and executes food production by establishing food production schedules.Manages culinary staff to ensure the efficiency execution of production and addresses any breakdowns as they occur.Innovates and actively finds ways to maximize productivity and meet budgets.Assesses labor needs on site and makes on-the-fly adjustments to ramp up/down production as needed and within budget.Minimizes waste and maximizes thorough usage of food through careful ordering, proper and well-organized storage, use of proven recipes, and creative use of leftover food. Manages database (CaterXpert) of recipes to ensure accuracy of costs and ingredients.Works with division leadership and sales team to develop new service concepts and set ups.Leads, organizes, and participates in the training of culinary employeesEnsures entire staff practices safe and sanitary food handling procedures per HAACP and ServSafe guidelines; as well as informs staff of any market-specific health department requirements.Assists Ridgewells Headquarters Executive Chef as needed.Performs other duties associated with the position that are reasonably assigned to support the overall needs of the business.A' QUALIFICATIONS Degree from a culinary arts training institute is required.At least five (5) years catering experience with a proven management recordAbility to lead, train and motivate others.Must have strong culinary background/knowledge.A' .A' A' A' A' A' A' Must be able to communicate, read, write, and speak English effectively. Bi-lingual skills are desired but not required.Collaborative team player with a hands-on working style; thrives under pressure.Strong verbal and written communication, and employee-relation skills.Ability to organize and prioritize work to meet deadlines.Working knowledge of computer applications, specifically MS Excel.Demonstrates initiative toward assigned tasks and willingness to learn.Must be knowledgeable of all aspects of event inclusive of food, beverage, service and guest needs.Must be punctual, reliable, with a positive work ethic.Must be organized, self-motivated, proactive and with strong attention to detail.Excellent interpersonal and organizational skills to plan time effectively are required.Must have the ability to handle multiple tasks and prioritize workload in a deadline-driven, demanding environment.Ability to work in a fast-paced, busy, and somewhat stressful environment is required.A' TRAVEL REQUIREMENT - Some travel, including up to 20+ consecutive days in JuneA' PHYSICAL DEMANDS - While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use their hands; reach with hands and arms; and climb or balance. The employee is occasionally required to sit and taste or smell. The employee must regularly lift and/or move up to 30 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.A' WORK ENVIRONMENT - While performing the duties of this job, the employee is occasionally exposed to outside weather conditions. The noise level in the work environment is usually moderate. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.A'