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Executive Chef

2 months ago

Pasadena, California, United States Compass Group, North America Full time
Job Summary

We are seeking a highly skilled and 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, ensuring a safe and sanitary work environment, and preparing or directing the preparation of meals in accordance with corporate programs and guidelines.

Key Responsibilities:
  • Menu Planning and Execution: Plan regular and modified menus according to established guidelines, ensuring that meals are prepared and presented to the highest standards.
  • Food Safety and Sanitation: Follow standardized recipes, portioning, and presentation standards, and complete daily production worksheets and waste log sheets to ensure compliance with Company and regulatory standards.
  • Staff Training and Development: Train kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards.
  • Inventory Management: Maintain inventory of food and non-food supplies to stay within established guidelines, ensuring that necessary products are available when needed.
  • Waste Reduction and Utilization: Make decisions regarding the utilization of leftover food products, staying within Company guidelines for such products.
  • 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.
  • Safety and Security: Follow facility, department, and Company safety policies and procedures, including occurrence reporting.
  • Professional Development: Participate and attend departmental meetings, staff development, and professional programs, as appropriate.
Preferred Qualifications:
  • Culinary Education and Experience: A.S. or equivalent experience, with a minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training.
  • Catering and Food Service Experience: Extensive catering experience, high-volume, complex food service operations experience, institutional and batch cooking experiences, and hands-on chef experience are highly desirable.
  • Technical Skills: Comprehensive knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation, as well as experience with computers, including Microsoft Office, Outlook, email, and the Internet.
  • Certifications and Licenses: ServSafe certification is highly desirable.