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Culinary Director

2 months ago

Colorado Springs, Colorado, United States Compass Group USA Full time
Job Summary:

As a key member of our culinary team, the Executive Chef will oversee kitchen operations, ensuring a safe and sanitary work environment for staff. This role involves preparing or directing the preparation of meals in accordance with corporate programs and guidelines.

Key Responsibilities:
  • Develop and implement regular and modified menus according to established guidelines.
  • Follow standardized recipes, portioning, and presentation standards, and complete daily production worksheets and waste log sheets.
  • Taste completed meals to ensure quality and 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.
  • Ensure kitchen staff follows and completes schedules as assigned and maintain inventory of food and non-food supplies to stay within established guidelines.
  • Make decisions regarding 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 in departmental meetings, staff development, and professional programs, as appropriate.
Preferred Qualifications:
  • A.S. or equivalent experience.
  • 5+ 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 client satisfaction programs/activities.
  • ServSafe certified - highly desirable.