Runk & Pratt Companies is looking for an Executive Chef to head our culinary operations across multiple businesses: restaurant & hotel, event venues, and senior living communities.

Summary of the Position:

Responsible for all culinary operations, including catering, and food and beverage outlets.

Create menus and recipes that will provide exceptional dining experiences for guests.

Provide direction and guidance to a culinary team that will execute multiple styles of cuisine, consistently at the highest level of quality, while maintaining an environment that fosters good morale and a strong sense of teamwork.

Work closely with other departments to ensure that all events are flawless and that food presented is consistent, fresh, creative, and of the highest quality.

Essential Functions:

• Oversee all food production and delegate effectively to other kitchen managers

• Ensure adherence to all TCMA policies and procedures

• Provide training and professional development opportunities for all kitchen staff

• Ensure proper staffing by scheduling and coordinating the work of chefs, cooks and other kitchen

employees to ensure that food preparation is economical and technically correct to meet high standards of quality

• Work with Sales and Marketing to produce Weddings and other client events

• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas

• Discipline and document staff as needed in accordance with approved company policies and procedures

• Ensure company safety and security policies, and local health and safety codes are met

• Represent the company at appropriate outside events

• Provide training at all levels of the culinary team

• Cost all menus to ensure proper pricing to maintain budgeted costs

• Collaborate with all front-of-house and back-of-house management, to ensure that food production consistently meets or exceeds the expectations of guests

• Create specialized menus for clients as needed

• Provide feedback and direction to the culinary management team throughout the year in addition to annual appraisals

• Other duties or projects as requested, directed or assigned

JOB REQUIREMENTS

• Degree in culinary arts preferred, but not required.

• A minimum of five years leading a large culinary team in a high-volume, high quality hotel

• Hospitality focus with customer-first attitude; team coach with emphasis on culture leadership and commitment to company standards of excellence

• Effective communication and coaching skills to develop and motivate staff

• Experience managing menu costs and labor

Education Requirements: High School or GED

Years of Experience: 5-8 Years (Senior Level)

Environment:

• Ability to lift 25 pounds or more

• Able to stand for extended period of time

• Able to work in a kitchen environment

Disclaimer:

This Job description is not designed to cover or contain a comprehensive list of all duties, responsibilities and activities that may be required in this job. Further duties, responsibilities and activities may vary depending on the location and also may change from time to time due to business needs of the Company. Regular attendance is essential for Company positions.

Job Type: Full-time

Pay: $80,000.00 - $110,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 5 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift
• 8 hour shift

Weekly day range:

• Monday to Friday
• Rotating weekends
• Weekend availability

Work setting:

• Hotel
• Upscale casual restaurant

Ability to commute/relocate:

• Lynchburg, VA: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 5 years (Preferred)

Work Location: In person

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