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Executive Chef III

2 months ago

Alpharetta, United States Compass Group USA Full time
Job Summary

The Executive Chef III will be responsible for overseeing kitchen operations and directing the preparation of meals in accordance with corporate programs and guidelines.

Key Responsibilities
  • Culinary Production and Quality: Lead daily culinary production ensuring food quality, presentation, and compliance with safety standards.
  • Menu Development: Determine food presentation and create decorative displays. Provide direction on menu development based on product availability and create distinctive specials.
  • Food Sourcing and Inventory Management: Seek out fresh food sources and monitor produce and meat freshness. Maintain product consistency through inspections of seasonings, portion, and appearance.
  • Expense and Inventory Management: Manage department expenses including food, supplies, uniforms, and equipment. Control labor and food costs to meet budget objectives.
  • Customer Service and Satisfaction: Create resident satisfaction by providing training and resources to maximize team member engagement and deliver best-in-class service.
  • Team Building and Management: Regularly lead team member meetings and establish performance goals. Solicit employee feedback, address concerns, and implement strategies to support team member engagement.
Requirements
  • A.S. or equivalent experience
  • Three to five years of progressive culinary/kitchen management experience
  • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
  • Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
  • Extensive catering experience a plus
  • High volume, complex foodservice operations experience - highly desirable
  • ServSafe certified - highly desirable