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Executive Chef

2 months ago

San Antonio, Texas, United States Compass Group USA Full time
Job Summary

As a key member of our 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.
  • Food Preparation: Follow standardized recipes, portioning, and presentation standards, and complete daily production worksheets and waste log sheets.
  • Training and Development: 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.
  • Leftover Management: Make decisions regarding the utilization of leftover food products, adhering to Company guidelines.
  • 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.
Preferred Qualifications:
  • A.S. or equivalent experience.
  • 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, email, and the Internet.
  • Must be willing to participate in client satisfaction programs/activities.
  • ServSafe certified - highly desirable.