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Executive Chef
2 months ago
We are seeking an experienced Executive Chef to join our team at Compass Group, North America. As a key member of our culinary team, you will be responsible for overseeing kitchen operations and maintaining a safe and sanitary work environment for our staff.
Key Responsibilities:- Plan and implement regular and modified menus according to established guidelines and corporate programs.
- Follow standardized recipes, portioning, and presentation standards, and complete daily production worksheets and waste log sheets.
- Train kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards.
- Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, and ensure that kitchen staff follows and completes schedules as assigned.
- Maintain inventory of food and non-food supplies to stay within established guidelines while ensuring that necessary product is available when needed.
- Make decisions regarding the utilization of leftover food products, staying within Company guidelines for such products.
- Comply with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.
- Follow facility, department, and Company safety policies and procedures, including occurrence reporting.
- Participate and attend departmental meetings, staff development, and professional programs, as appropriate.
- B.S. Degree in Culinary Arts, Food Services Technology/Management, or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience.
- Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training.
- Extensive catering experience a plus.
- High volume, complex foodservice operations experience - highly desirable.
- Institutional and batch cooking experiences.
- Hands-on chef experience a must.
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
- Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet.
- Must be willing to participate in patient satisfaction programs/activities.
- ServSafe certified - highly desirable.
