Executive Chef

2 weeks ago

Irvine, 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, maintaining 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: Plan regular and modified menus according to established guidelines, ensuring that meals are prepared to the highest standards of quality and presentation.
  • Food Safety and Sanitation: Follow standardized recipes, portioning and presentation standards, and complete daily production worksheets and waste log sheets. Taste completed meals to ensure quality and maintain a clean and organized kitchen environment.
  • 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 while ensuring that necessary product is available when needed.
  • Waste Management: Make all decisions regarding 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 to include occurrence reporting.
  • Professional Development: Participate and attend departmental meetings, staff development, and professional programs, as appropriate.
Preferred Qualifications:
  • Culinary Education: A.S. or equivalent experience in culinary arts or a related field.
  • Culinary Experience: 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training.
  • Catering Experience: Extensive catering experience a plus.
  • High-Volume Experience: High volume, complex foodservice operations experience - highly desirable.
  • Institutional Experience: Institutional and batch cooking experiences.
  • Chef Experience: Hands-on chef experience a must.
  • Food Trends: Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
  • Computer Skills: Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
  • Client Satisfaction: Must be willing to participate in client satisfaction programs/activities.
  • ServSafe Certification: ServSafe certified - highly desirable.

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