EXECUTIVE CHEF Saint Germain Catering, one of Washington DC's largest corporate catering companies, is looking to hire for an Executive Chef for our growing catering facility in Northern Virginia. By combining fresh ideas with the industry's greatest talent, we continue to set the standards for food and service excellence in the Metro DC area. Play a key role in our future success: Primary Function: Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Participates in cooking and supervising staff in department assigned to. Essential Functions: *Plan, direct, and supervise the food preparation and cooking activities. *Determine production schedules and staff requirements necessary to ensure timely delivery of services. *Estimate amounts and costs of required supplies, such as food and ingredients. *Prepare and cook foods of all types, either on a regular basis or for special guests or functions. *Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers. *Demonstrate new cooking techniques and equipment to staff. *Record production and operational data on specified forms. *Performs all other duties as assigned. Responsibilities: *Communicating with Supervisors, Peers, or Subordinates -- Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. *Judging the Qualities of Things, Services, or People -- Assessing the value, importance, or quality of things or people. *Getting Information -- Observing, receiving, and otherwise obtaining information from all relevant sources. *Guiding, Directing, and Motivating Subordinates -- Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. *Coordinating the Work and Activities of Others -- Getting members of a group to work together to accomplish tasks. Job Requirements: Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication. Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources. Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels. Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way of completing the task and preparing to overcome expected difficulties. Three to four years experience or more in cooking and managing a culinary team in an upscale food and beverage operation. Degree from internationally recognized culinary institution preferred.