Executive Chef
2 weeks ago
As a key member of the Compass Group USA 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:- Menu Planning: Develop and implement regular and modified menus according to established guidelines.
- Culinary Operations: Follow standardized recipes, portioning, and presentation standards, and complete daily production worksheets and waste log sheets.
- Staff Training: Train kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation based on Company and regulatory standards.
- Cleaning and Maintenance: Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, ensuring kitchen staff follows and completes schedules as assigned.
- Inventory Management: Maintain inventory of food and non-food supplies, staying within established guidelines while ensuring necessary products are available when needed.
- Food Utilization: Make decisions regarding 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 in departmental meetings, staff development, and professional programs, as appropriate.
- A.S. or equivalent 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; to include Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet.
- ServSafe certified - highly desirable.
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