Executive Chef Lead

4 days ago


Woodway, Texas, United States TouchPoint Full time
Job Title: Executive Chef II
Location: Various locations across the US

About TouchPoint

TouchPoint is a leading provider of customer-focused support services, specializing in healthcare housekeeping, laundry processing, patient transportation, and food service. Our team of dedicated professionals is committed to delivering exceptional results and providing unparalleled customer experiences.


Job Summary

The Executive Chef II will oversee kitchen operations while maintaining a safe and sanitary work environment for staff. This role involves preparing or directing meal preparation according to corporate programs and guidelines. If you are an energetic and entrepreneurial culinary professional looking for a challenging opportunity, we encourage you to apply.


Key Responsibilities
  1. Menu Planning: Plan regular and modified menus according to established guidelines.
  2. Cooking Standards: Follow standardized recipes, portioning, and presentation standards. Complete daily production worksheets and waste log sheets. Taste completed meals to ensure quality.
  3. Staff Training: Train kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation based on Company and regulatory standards.
  4. Cleaning Schedules: Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas. Ensure kitchen staff follows and completes schedules as assigned.
  5. Inventory Management: Maintain inventory of food and non-food supplies within established guidelines while ensuring necessary products are available when needed.
  6. Leftover Food Utilization: Make decisions regarding leftover food products staying within Company guidelines.
  7. Regulatory Compliance: Comply with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.
  8. Safety Policies: Follow facility, department, and Company safety policies and procedures to include occurrence reporting.
  9. Department Meetings: Participate and attend departmental meetings, staff development, and professional programs as appropriate.

Required Skills and Qualifications
  1. A.S. or equivalent experience in Culinary Arts.
  2. Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training.
  3. Extensive catering experience a plus.
  4. High volume, complex foodservice operations experience highly desirable.
  5. Institutional and batch cooking experiences.
  6. Hands-on chef experience a must.
  7. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
  8. Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, Email, and the Internet.
  9. ServSafe certification highly desirable.

Benefits
  1. Medical, dental, and vision insurance.
  2. Life insurance/AD & disability insurance.
  3. Retirement plan.
  4. Paid time off.
  5. Holiday time off (varies by site/state).
  6. Associate shopping program.
  7. Health and wellness programs.
  8. Discount marketplace.
  9. Pet insurance.
  10. Commuter benefits.
  11. Employee assistance program.
  12. Flexible spending accounts (FSAs).

Salary:

$63,000 - $83,000 per year, depending on location and experience.



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