Executive Chef Assistant

1 day ago


Pittsburgh, Pennsylvania, United States Compass Group, North America Full time

**Company Overview**

CulinArt Group, a member of Compass Group USA, operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states.

This diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions.

The salary range for this position is $50,000-$60,000 per year.

Job Description:

This role offers an outstanding opportunity to shine at Point Park University, where you will contribute to world-class dining experiences across four university dining locations in Pittsburgh, PA.

The position entails assisting in all phases of planning, ordering, inventory, and food preparation.

This includes adhering to the clients culture and guidelines, the Health Departments regulations, and the companys standards and expectations of food quality, freshness, and presentation.

Essential Duties and Responsibilities:

  1. Responsible for assisting with the overall success of the food program and overseeing culinary functions for 4 University dining locations at Point Park University in Pittsburgh PA.
  2. Motivate, train, develop, and direct the back-of-house associates preparing and cooking foods to accomplish the objectives of the dining operation to the satisfaction of the customers, clients, and management.
  3. Assists in coordinating and participating in the preparation and cooking of various food items.
  4. Assists with planning and creating menus.
  5. Roll out new culinary programs in conjunction with the marketing and culinary team.
  6. Assists with managing cost controls and controlling expenditures.
  7. Performs other duties as assigned.

Qualifications:

  1. 5 years of related culinary experience including 1 year at the supervisory or lead level.
  2. Flexibility to work weekends, as this is a dynamic, 7-day-a-week dining services operation.
  3. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
  4. Knowledge of food and industry trends focusing on quality, production, sanitation, safety, food cost controls, and presentation.
  5. Ability to set up and distribute production sheets.
  6. Supervisory, leadership, training, management, and coaching skills.
  7. ServSafe or Department of Health Certification is preferred.
  8. Computer skills and knowledge of MS Office products including Excel.
  9. Associates degree in Culinary Arts is preferred.


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