Executive Chef

About Thompson Hospitality

Thompson Hospitality is the nation's largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management.

We are a family-run organization with over 28 years of experience providing services built on our core mission to provide a positive experience to every relationship in which we are involved: one guest, one client, one team member at a time.

As a fast-growing company, we have a growth plan to more than double in size over the next three years.

We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year.

Our Core Values

• Purpose
• Give back to our communities
• Celebrate diversity
• People
• Do the right thing
• Treat people the way you want to be treated
• Always do your best
• Be accountable for our actions
• Performance
• Serve the highest quality food
• Provide world-class service
• Maintain flexibility to better serve our clients

Competitive Benefits

• Health/Dental/Vision
• Paid Time Off
• 401(k), matched up to 4%
• Short and Long Term Disability
• Tuition Reimbursement
• Employee Referral Program
• Pet Insurance
• Discounts: Hotels, Travel, Tickets

Job Summary

The Brand Executive Chef will be directly responsible for following and implementing the culinary standards and overseeing the culinary operations of multiple locations.

Responsible for supervising all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness.

Primary Duties and Responsibilities

• Create new entrees for the menu.
• Be aware of new culinary trends and recipes.
• Adheres to standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served.
• Ensure all food safety regulations are followed.
• Inspect the quality of the food.
• Manages to see that all food is prepared to recipe standards and is served at the proper temperature and appearance.
• Prepares necessary data for applicable parts of the budget - projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Oversee purchasing to stay within certain budget.
• Ensures high standards of sanitation, cleanliness and safety are maintained through all kitchen areas at all times.
• Periodically visits dining room during lunch/dinner to ensure that guests expectations are being met.
• Schedules and coordinates the work of Kitchen Staff to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Conducts performance-oriented training and maintains accurate training records.
• Organizes, trains and manages to see that all cleaning and food handling procedures are correct, resulting in a clean, safe and sanitary environment.
• Participates in hiring and training new kitchen staff.
• Utilizes par sheets to maintain a proper level of food to avoid waste.
• Primarily responsible for inventory management. Oversees ordering, storage, inventory and loss-control of food and kitchen supplies.
• Manage special dietary needs.
• Backfill vacant unit culinary positions as needed.

Qualifications

• Culinary degree preferred.
• Seven to ten years of culinary management experience.
• Ability to manage an entire kitchen at multiple locations.
• Budgeting skills to control costs.
• Incredible food preparation abilities.
• Ability to handle multiple tasks simultaneously.
• Deep knowledge of the food industry and trends.
• Ability to create new menu items.
• High-end catering experience is helpful.
• Strong leadership and time management skills.
• Desire to work with an industry leader.

Physical Demands

While performing the duties of this job, the employee is regularly required to talk or hear.

The employee is occasionally required to stand, walk, sit, use hands to finger, handle or feel; reach with hands and arms; and stoop, kneel or crouch.

The employee must occasionally lift and/or move up to 50 pounds.

Specific vision abilities required by this job include close vision and distance vision.

The employee must be able to taste all foods currently offered by the brand as well as those to be offered in the future.

We Provide Equal Employment Opportunities

We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

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