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Regional Chef

1 month ago

Saint Louis, United States Great Western Dining Service Inc Full time
Job DescriptionJob DescriptionDescription:

The Regional Chef/Manger will oversee and manage culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. The Regional Chef/Manger is a management position overseeing food service directors within a defined region as well as supporting events within the company. The position is responsible for developing and executing culinary solutions to meet customer needs and tastes. This position will work with other chefs and managers to plan and develop menus that meet customer and client needs and tastes.

Job Duties:

  • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
  • Manages a culinary team, including managers, chefs and hourly staff, to ensure quality in final presentation of food
  • Train and manage culinary and kitchen employees to use best practice food production techniques
  • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
  • Reward and recognize employees
  • Plan and execute team meetings and daily huddles
  • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
  • Develop and maintain effective client and guest rapport for mutually beneficial business relationships
  • Interact directly with guests daily
  • Aggregate and communicate regional culinary and ingredient trends
  • Responsible for delivering food and labor targets
  • Ensure efficient execution and delivery of all culinary products in line with the daily menu
  • Maintain integrity of the standard food offer responsible for always maintaining food quality and safety of items
  • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
  • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
  • Ensure proper equipment operation and maintenance
  • Ensure compliance with HACCP and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
  • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour


Requirements:

Requirements

  • Requires at least 4 years of culinary experience
  • At least 2 years in a management role preferred
  • Requires a culinary degree or equivalent experience
  • Ability to multi-task
  • Ability to simplify the agenda for the team
  • Requires advanced knowledge of the principles and practices within the food profession.
  • This includes experiential knowledge required for management of people and/or problems.
  • Requires oral, reading, and written communication skills