US Synthetic, a ChampionX company, has an immediate need for an Executive Chef located in Orem, UT. The Executive Chef will be responsible for all food production including those used for restaurant, catering functions and other outlets. Develop menus, food purchase specifications and recipes.  Supervise staff.  Develop and monitor food and labor budget for the department.  Maintain the highest professional food quality and sanitation standards. 

US Synthetic - Executive Chef & Kitchen Manager

What We Do:

https://youtu.be/h0E-r_KS-CU

What’s in it For You:

• The ability to make an impact and shape your career with a company that is passionate about growth
• The support of an organization that believes it is vital to include and engage diverse people, perspectives, and ideas to achieve our best
• Thrive in a company that values sustainability, drives a safety-focused culture, and empowers its employees through continuous improvement
• Comprehensive benefits package starting at day 1 of employment – medical, dental, vision, matching 401k, and more!

What You Will Do:

• Plans menus for all food outlets in the restaurant
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals
• Approves the requisition of products and other necessary food supplies
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas
• Establishes controls to minimize food and supply waste and theft
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met
• Attends food and beverage staff and management meetings
• Consults with Human Resources about food production aspects of special events being planned
• Cooks or directly supervises the cooking of items that require skillful preparation
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
• Evaluates food products to assure that quality standards are consistently attained
• Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests
• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards
• Evaluates products to assure that quality, price and related goods are consistently met
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and technologies
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Provides training and professional development opportunities for all kitchen staff
• Ensures that representatives from the kitchen attend service lineups and meetings
• Periodically visits dining area when it is open to welcome members
• Support safe work habits and a safe working environment at all times
• Perform other duties as directed

• Interview, select, train, supervise, counsel and discipline all employees in the department
• Provide, develop, train, and maintain a professional workforce
• Ensure all services to members are conducted in a highly professional and efficient manner
• Ensure a safe working environment and attitude on the part of all employees in areas of r