Executive Chef

1 month ago

Chicago, United States NexDine Full time
Job DescriptionJob Description

Are you passionate about creating amazing experiences in the hospitality industry? Then consider NEXDINE Hospitality for an amazing hospitality journey We deliver trusted dining, hospitality, fitness center, and facility management services nationwide. Experience the NEXDINE difference with authentic and transparent programs. Our family of companies create unique experiences. We value responsiveness, creativity, and excellence. Embrace rewarding opportunities to make a difference in the world of hospitality. Explore www.nexdine.com to start your amazing journey with us today

*NEXDINE will not partner with outside agencies or recruiters for this position*

Job Details:

Position: Full-Time Executive Chef

Location: Evanston, IL

Schedule: Operation is 7 days a week and lunch and dinner only

Salary: $80,000 plus

Benefits: YES Eligibility Begins on First Day Details below

We provide our full-time colleagues with a generous compensation and benefits package, training and development and growth opportunities. We provide resources, rewards, and incentives to our valued colleagues.

  • Health, dental and vision insurance
  • Company-paid life insurance
  • Many supplemental insurances
  • 401(k) savings plan
  • Paid vacation, holiday and sick time
  • Employee Assistance Program (EAP)
  • Plus various perks

Pay Frequency:

  • Paid Weekly - Direct Deposit

Job Summary:

The Executive Chef reports to the General Manager/Chef Director and is responsible for developing and executing culinary results to exceed customer expectations within a Senior Living Community. The Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Executive Chef will be responsible for client relationship management and overseeing and developing an hourly staff.

Essential Functions and Key Tasks:

Culinary:

  • Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures
  • Responsible for the quality of all food products and ensure that standards are met
  • Responsible for all aspects of food production, execution and presentation
  • Oversight of all aspects of catering operations
  • Must have Kosher Dining experience.
  • Have a full understanding of Kosher cooking laws, methods, and best practices.
  • Must operate and show proper leadership for your team while honoring all Kosher requirements.

Operations:

  • Responsible for maintaining vendor partner relationships
  • Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products
  • Receiving food and supplies - must be able to lift items up to 40 pounds
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing
  • Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained
  • Manage client relationships to maintain client satisfaction and account retention

Financial:

  • Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
  • Responsible for inventory management
  • Submit financial reporting to the corporate office

People:

  • Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff
  • Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food
  • Provide excellent customer service to include being attentive, approachable, greeting and thanking customers


Required Education and Experience:

  • Bachelors degree(BA/BS) from a Four Year College or University is required
    • Culinary Arts or Hotel/Restaurant Management - highly desired)
  • 5-7 years' experience in food service management specifically in Senior Living Communities

Preferred Education and Experience:

  • Culinary School degree or certificate
  • Microsoft Office Suite
  • Past Experience within Senior Living and Healthcare

Required Eligibility Qualifications:

  • ServSafe Certification
  • Allergen Awareness Certification

Who We Are:

NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com

NEXDINE is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other classification protected by law. NEXDINE participates in E-Verify

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